Cauliflower Fried Rice with Sharp Cheddar

cauliflower fried rice

One of my favorite things is a weekday lunch at home.  I make the kids whatever they're clamoring for ("Top Ramen! Top Ramen!"), then scrounge in the fridge.  If there's leftover soup or pasta, it's a no-brainer.  Seems we don't have many leftovers these days, though, since Yancey takes 3 meals plus snacks to the station when he's on shift.  If you're a veteran firefighter, you can fire up the rig and convince everyone to go find a sushi bar.  If you're a rookie, though, you'd better pack your lunch.

Today, I found some cold rice and cauliflower florets.  Not too inspiring, unless you happen to be me.  This little number was just what I needed on a rainy day, and it was done in a flash.  It's an example of the sort of thing that happens all the time in this kitchen but doesn't make it to the blog.

P.S. Can't really think about anything today except the devastation in Haiti.  May strength, courage, hope, and miracles be visited on every victim and on every aid worker helping and bearing witness.

Cauliflower Fried Rice: Heat a glug of olive oil in a large nonstick skillet.  Mince a clove of garlic into the hot oil, swirl a bit, then add a big handful of small cauliflower florets.  Let them get crispy.  Meanwhile, fry an egg in another small skillet--I like mine over-easy.  When the cauliflower is browned in spots and getting a little soft, add a big handful of cold, cooked rice; 1/4 c. of chopped parsley or cilantro; and one sliced green onion; salt and pepper; and something spicy--aleppo pepper or ancho chile powder or the like.  Pour a bit more olive oil and let the whole thing get hot and crispy.  Dump it into a bowl, slide the fried egg in, and top with a shower of grated sharp white cheddar.  Ah.