We had 1.5 cups of leftover rice and a 1/2 head of cauliflower, so we loosely followed this recipe: https://redhousespice.com/egg-fried-rice/ Our modifications: first, we supplemented the rice with oven-roasted cauliflower (cut into 3/4″ dice, tossed in 1 tsp canola, and roasted at 425 for 10 mins). We folded in the cauliflower as the same time as the rice. We also added 1 link of Chinese sausage, cut into 1/2″ dice) which we sauteed as a step prior to the eggs. Second, we increased the eggs from 2 to 3. The simplicity of the seasonings worked well; we followed the amounts stated in the recipe. (June 2022)
Cooking Adventures 