Cauliflower fried rice \\ Riz frit de chou-fleur

(version française plus bas!)

I love fried rice. I love it so much I usually end up eating two or three portions instead of one every time I cook fried rice. As you can imagine, this is not the healthiest of options and it doesn’t help make you feel light and comfortable. So, I had to try to make a healthier and lighter version that I could eat without guilt. Well, this cauliflower version is delicious, super simple to prepare and you can actually eat two or three portions without feeling like you’ll explode. Great! If you can control yourself, it’s also a great dish to prepare ahead of time for lunches. Even better!


Here is what you need:

  • 1 cauliflower
  • 2 cups of oyster mushrooms
  • 2 cups of button mushrooms
  • 1 block of firm tofu (about 2 cups)
  • 3 cloves of garlic, minced
  • 1 tsp turmeric
  • 3 tbs soy sauce or tamari
  • 1 can of corn (about 2 cups), drained
  • black pepper and red chili flakes, to your taste

Here is what you do:

  1. Wash your cauliflower and cut it into florets. I like to separate the florets from the thicker stem parts to make the blending more efficient. Place the florets in your food processor and blend for a few seconds until you have a rice-like consistency. Cut the stems into smaller pieces and do the same thing. Set your “rice” aside. If you don’t have a food processor, you can also chop your cauliflower very finely.
  2. Shred the  oyster mushrooms lengthwise with your fingers to get pieces that look like pulled chicken. Cut the button mushrooms into thin slices. Sauté the mushrooms all together in a hot pan. Once the mushrooms have lost most of their water, add the garlic and stir well. Remove from the pan and set aside.
  3. Press your tofu with your hands to remove some of the excess water and crumble it up to have small pieces. Place it in your pan and stir fry it until it starts to golden. Add the soy sauce and stir well. Add the mushrooms, corn and cauliflower rice and mix everything together.
  4. Mix in the turmeric until everything has a lovely yellow color and add the black pepper and chili flakes. Serve hot!

This is really super simple to prepare and only takes one pan! I like to serve this with some salad greens to add some freshness to the plate, but it’s also great on its own. I ate this the day after as a lunch, and it was even better reheated. This is also a great option if you are trying to limit your carb intake. But really, try it because it’s delicious! Let me know if you do!


J’adore le riz frit. C’est si bon est si facile à préparer! Cependant, lorsque j’en prépare, il m’est impossible de résister et je termine généralement le repas avec beaucoup trop de riz dans mon bedon, et l’impression que je ne mangerai plus jamais. J’ai donc cherché une alternative plus santé et plus légère qui me permettrait de manger autant de riz frit que j’en ai envie sans avoir l’impression d’exploser. Il faut bien avoir des priorités dans la vie! Et bien, mon riz frit de chou-fleur est plutôt pas mal… même super délicieux! Et en plus, c’est une recette parfaite à faire à l’avance pour les lunchs de la semaine. Miam!

Voici ce dont vous aurez besoin:

  • 1 chou-fleur
  • 2 tasses de pleurottes
  • 2 tasses de champignons de Paris
  • 1 bloc de tofu (environs 2 tasses)
  • 3 gousses d’ail, émincées
  • 1 c. à thé de curcuma en poudre
  • 3 c. à soupe de sauce soja ou de tamari
  • 1 conserve de grains de maïs (environs 2 tasses), drainée
  • poivre et flocons de piment au goût
  1. Laver votre chou-fleur et couper les fleurons des tiges. Je préfères séparer les fleurons des tiges car je trouve que cela facilite le mixage. Placer les fleurons dans votre robot culinaire et mixer quelques secondes pour obtenir une texture ressemblant à du riz. Découper les tiges en petits morceaux et faire la même chose. Placer ce «riz» de côté. Si vous n’avez pas de robot, il est possible de simplement hâcher le chou-fleur très finement.
  2. Effilocher les pleurottes avec vos doigts dans le sens de la longueur pour obtenir un effet «poulet effiloché» et découper les champignons de Paris en tranches. Faire sauté dans une poêle bien chaude. Lorsque leur eau est presque complètement évaporée, ajouter l’ail et bien mélanger. Retirer du feu et réserver.
  3. Presser le tofu pour en retirer un peu d’eau, puis le defaire avec vos doigts pour obtenir de petits morceaux. Faites le revenir dans votre poêle jusqu’à ce que le tofu devienne légèrement doré et ajouter la sauce soja. Bien mélanger.
  4. Ajouter au tofu les champignons, le maïs et le riz et bien mélanger le tout. Ajouter le curcuma et incorporer pour obtenir une belle couleur jaune. Ajouter le poivre et les flocons de piments. Servir chaud et savourez!

J’adore ce riz! Il est si délicieux tout en étant beaucoup moins calorique que la version originale. En plus, c’est une recette à une seule poêle! J’ai mangé ce riz en lunch le lendemain et c’était également très bon réchauffé. Cela fait vraiment un très bon lunch. Dites-moi si vous l’essayez!

Vietnamese Recipe, Hanh Phi, Shallot Garnish

This is a really simple recipe, but full of flavour!


This shallot garnish is used in many different Vietnamese dishes, including the upcoming Banh Cuon recipe. These steamed rolls were my favourite as a kid, and they were not complete without their fried shallots garnish.

Here is what you need:

  • 200g shallots
  • 1 cup vegetable oil

Here is what you do:

  1. Wash and peal the shallots.
  2. Thinly slice them. IMG_2319
  3. In a small sauce pan, add the oil and heat up on high heat. BE CAREFUL! You know the oil is hot enough when one piece of shallot put in will immediately start bubbling up. IMG_2357
  4. Lower the heat and add the shallots. Let them fry until they reach a beautiful golden color. Stir from time to time. IMG_2359
  5. Strain and let the excess oil drop. IMG_2364
  6. Once cooled, you can keep these in an air tight container in the fridge for a few weeks.


The steamed rolls recipe will be posted tomorrow, but really, these fried shallots are great in salads, on soups and in sandwiched.



Vietnamese Recipe: Chia Gio, fried rolls

For the first Vietnamese recipe I want to share with you, I decided on Chia Gio, which is the Vietnamese version of egg rolls. This is a dish that my mom usually makes for familly gatherings or special occasions as it is quite long to make.

The rolls are served with fresh lettuce leaves, Thai basil, cilantro, mint and any other fragrant herbs we can find. The trick is to roll the roll in a lettuce leaf with some herbs and to then dip it in the traditional fish-based sauce (nuoc mam). A vegan version of this sauce is coming up tomorrow.


You can see the difference between rice paper rolls and wheat rolls.

I really like these rolls because they are so crispy! Also, because the Vietnamese version uses rice paper and not wheat paper, these are gluten-free! They are also quite versatile as you can pretty much add any vegetables or tofu to the filling: just keep in mind that the filling needs to be on the drier side. Any humid ingredient is better if cooked before adding it to the filling.

Here is what you need:

  • 2 handfuls of mung bean transparent vermicelli (about 2 cups; you can use any kind of transparent vermicelli here)
  • 1 cup black mushroom, soaked 2 hours


    These black mushroom can be bought dried in Asian markets. Soak them for a few hours before using.

  • 1 leek, the white part only (about 2 cups)
  • 4 carrots
  • 4 king oyster mushrooms
  • 1 taro root (about 2 cups)
  • 1 pack of rice paper (the one you use for spring rolls)
  • 1 1/2 tbs white vinegar
  • 1 tbs soy sauce
  • 2 pinches of salt
  • 1 pinch of sugar
  • pepper to taste
  • Vegetable oil to deep fry

Optional: mung beans (soaked overnight) or shredded firm tofu

Here is what you do:

  1. Let the vermicelli soak in cold water while you prepare the other ingredients. IMG_2470
  2. Peel and shred the carrots in a separate bowl. Add a pinch of salt, mix well and let sit. IMG_2474
  3. Finely chop the leek. I you have a food processor, now is the time to use it. IMG_2481
  4. Finely chop the king oyster mushrooms. IMG_2482
  5. In a large sauce pan, saute the leek to add more flavour. Do the same thing with the mushrooms until their water has evaporated. IMG_2484
  6. Finely chop the black mushroom. IMG_2483
  7. Press the carrots to remove the excess water.IMG_2486
  8. In a large bowl, place the leek, mushrooms, and carrots. IMG_2490
  9. Drain and dry the vermicelli with paper towels. Finely chop and add the to filling. IMG_2492
  10. Peel the taro root and wash. Use gloves for this because the sap of this root can irritate the skin. Shred and add to the mix.
  11. Prepare your rolling station: spread a large tea towel on your table. Put some lukewarm water in a large dish and add to vinegar and soy sauce (this will help your rolls to be crispy and brown a little bit more). Have a plate ready to put your rolls in.IMG_2515
  12. Once you are ready to roll, mix the vegetables and add equal amounts of salt, sugar and pepper. Adjust to your taste.
  13. Dip the rice paper in the water. Fold the bottom of the circle. Place one tablespoon of filling to the center. Fold the sides to the center, and roll. (I’m sorry if this is not clear, check the video to see what I mean!)
  14. Once all your rolls are all ready, heat up some vegetable oil to deep fry them. Add one roll at a time and be careful not to let them touch each other because they will stick! Fry until the become slightly golden. IMG_2528
  15. Let the rolls drain some of their oil by placing them on paper towels. IMG_2538
  16. Serve with the dipping sauce of your choice (recipe coming up later this week) or sweet chilli sauce, lettuce leaves and fragrant herbs.


If you don’t mind eating gluten, you can also use Chinese rolling paper, but I like the texture of the rice paper rolls. Make sure you have plenty of lettuce and herbs to serve this with as it really adds a lot of flavour and different textures.

Let me know if you give these a try!