Garlic Cauli-Rice With Spicy Vinegar (Phillipine Sinangag)April 26, 2016
Breakfast for dinner is a classic. But how about mixing it up with my healthy, nutrient-dense version of Phillipine Sinangag? It’s tangy and savory and spicy and mmmmmmmmm it starts with 14 cloves of garlic.
Do I have your attention?
If you have kids like I do, it’s easy to leave the spicy part out. Just skip the red pepper flakes and vinegar sauce for their portions. As for the adults… Bring. It. On.
There are several secrets for making plain ol’ rice and eggs this delicious and healthy.
First, the garlic. Did I mention the garlic? Obviously the flavor is tremendous but garlic also has major antibiotic and antiviral properties. To release these powers, mince your fresh garlic 10 minutes before cooking. Then proceed as usual.
Next, the rice. White rice isn’t usually my first choice for healthy eating but we’re doing two things here that make a big difference. We’re cooking the rice in bone broth instead of water, and then mixing it with cauli-rice.
Whoa whoa wha?? Let me explain.
When you use bone broth as your cooking liquid, you infuse the rice with nutrients like protein and gelatin. (If you don’t have homemade broth, you can use any broth or stock…or buy bone broth here.)
And when you mix rice with cauli-rice, you lower the overall caloric-density and carbohydrate count while UPPING the nutrient-density by a zillion. Ok, maybe not a zillion but a lot. Cauliflower is a cruciferous vegetable with loads of vitamins, detoxifying strength and cancer-fighting superpowers.
My kids didn’t even know it was there because it blends right in.
- 1 cup uncooked white rice
- 2 cups beef or chicken bone broth
- 2 cups cauli-rice (about ½ a head of cauliflower)
- ½ cup white vinegar
- ½ tsp. crushed red pepper, plus more for topping
- 14 cloves garlic, minced
- ⅓ cup sesame oil
- Salt and pepper, to taste
- Fried eggs, for serving
- Bring rice and broth to a boil, then simmer until liquid is absorbed. Cool and refrigerate. Rice should be cold before using.
- Using a food processor's shredding blade, shred enough raw cauliflower to create 2 cups of cauli-rice.
- Mix together vinegar, ½ tsp. crushed red pepper and 1 Tbsp. of the raw, minced garlic. Set aside.
- Heat oil in a large skillet over medium-high heat. Add the remaining garlic. Cook until golden.
- Add cold rice and cauli-rice to the skillet until heated through. Season with salt and pepper.
- Serve rice mixture with fried eggs and vinegar sauce.