Authentic home cooking from Taiwan, with US measurements. 
Cauliflower Fried Rice
Cauliflower is a cruciferous vegetable in the cabbage family. The edible part is the flower buds, which come in white and dark green varieties. Cauliflower is one of the richest sources of sulforaphane among cruciferous vegetables. The buds are edible and packed with plant hormones and beneficial compounds.
Like other cruciferous vegetables, cauliflower contains vitamins A, B, B2, and C, as well as protein, fat, carbohydrates, calcium, phosphorus, iron, beta-carotene, and more. Its vitamin C content is especially high—3.5 times that of lemons and 26 times that of apples. It also contains minerals like copper, manganese, chromium, potassium, and iodine. Eating about 3.5 ounces (100 grams) of cauliflower a day provides enough vitamin C for daily needs. Cauliflower also contains anti-cancer compounds such as beta-glucosinolate, dithiolthione, sulforaphane, indoles, beta-carotene, glutamyl sulfur, and aromatic isothiocyanates. In 1997, Johns Hopkins University found that young green cauliflower sprouts (just three days old) have even more sulforaphane than mature cauliflower. Cauliflower is easy to grow and harvest, so you can try growing it at home.
Cauliflower and Cancer Prevention
Cauliflower is rich in plant-based chemicals that act as antioxidants, making it harder for cancer cells to form. Indoles can inhibit the growth and reproduction of cancer cells, while aromatic isothiocyanates help break down carcinogens and promote healthy cell differentiation and repair. Beta-carotene can trigger cell apoptosis, slow the progression of malignant cells, and folate helps inhibit cell signaling, making cauliflower a powerful anti-cancer food. Its high fiber content also promotes digestion and may help prevent colorectal, stomach, and colon cancers.
Other Health Benefits of Cauliflower
Dark-colored cauliflower contains plant hormones (lutein) that are especially beneficial for women. The iodine in cauliflower helps regulate thyroid function and may help prevent dark spots, freckles, arteriosclerosis, and colds. The chromium content is helpful for people with diabetes, as it is a raw material for making insulin.
Cauliflower Fried Rice
Cauliflower is a cruciferous vegetable in the cabbage family. The edible part is the flower buds, which come in white and dark green varieties. Cauliflower is one of the richest sources of sulforaphane among cruciferous vegetables. The buds are edible and packed with plant hormones and beneficial compounds.
Like other cruciferous vegetables, cauliflower contains vitamins A, B, B2, and C, as well as protein, fat, carbohydrates, calcium, phosphorus, iron, beta-carotene, and more. Its vitamin C content is especially high—3.5 times that of lemons and 26 times that of apples. It also contains minerals like copper, manganese, chromium, potassium, and iodine. Eating about 3.5 ounces (100 grams) of cauliflower a day provides enough vitamin C for daily needs. Cauliflower also contains anti-cancer compounds such as beta-glucosinolate, dithiolthione, sulforaphane, indoles, beta-carotene, glutamyl sulfur, and aromatic isothiocyanates. In 1997, Johns Hopkins University found that young green cauliflower sprouts (just three days old) have even more sulforaphane than mature cauliflower. Cauliflower is easy to grow and harvest, so you can try growing it at home.
Cauliflower and Cancer Prevention
Cauliflower is rich in plant-based chemicals that act as antioxidants, making it harder for cancer cells to form. Indoles can inhibit the growth and reproduction of cancer cells, while aromatic isothiocyanates help break down carcinogens and promote healthy cell differentiation and repair. Beta-carotene can trigger cell apoptosis, slow the progression of malignant cells, and folate helps inhibit cell signaling, making cauliflower a powerful anti-cancer food. Its high fiber content also promotes digestion and may help prevent colorectal, stomach, and colon cancers.
Other Health Benefits of Cauliflower
Dark-colored cauliflower contains plant hormones (lutein) that are especially beneficial for women. The iodine in cauliflower helps regulate thyroid function and may help prevent dark spots, freckles, arteriosclerosis, and colds. The chromium content is helpful for people with diabetes, as it is a raw material for making insulin.
Open in Cookpad AppSteps
- 1
Wash and drain the cauliflower rice. Steam in a rice cooker with 1 cup (240 ml) of water in the outer pot.
- 2
1. Dice the onion and mince the garlic.
2. Slice the red chili pepper into thin rings.
3. Chop the green onion.
- 3
Wash and drain the shelled edamame and set aside.
- 4
Crack 3 eggs, wash and dry them, then beat them in a bowl with 1 teaspoon (5 ml) of umami stir-fry seasoning.
- 5
1. Heat a pan and add oil. Pour in the beaten eggs.
2. When the edges set, lower the heat. Using chopsticks, gently swirl from the center outward in a clockwise motion twice, then turn off the heat to keep the eggs tender. Use a spatula to break the eggs into small pieces.
- 6
In the same pan, heat oil over medium heat. Add the minced garlic and cook until fragrant and lightly colored, then add the diced onion. Stir-fry until the onion is golden and aromatic.
- 7
1. Add the edamame and stir to combine.
2. Add the steamed cauliflower rice and sprinkle with 1 1/2 teaspoons (7.5 ml) of umami stir-fry seasoning. Stir-fry until well mixed.
- 8
Add the scrambled eggs, chopped green onion, and red chili pepper. Stir to combine.
- 9
Remove from heat and transfer to a serving plate.
- 10
What do 1 tablespoon and 1 teaspoon mean?
You can buy a set of 4 measuring spoons at a food supply store. The measurements are:
1 tablespoon = 1 T = 15 ml
1 teaspoon = 1 t = 5 ml
1/2 teaspoon = 2.5 ml
1/4 teaspoon = 1.25 ml
1 cup = about 240 ml
(All measurements are level, not heaping.)
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