This recipe is adapted from a traditional recipe a Chinese friend taught me, while we were studying organic chemistry at uni. His recipe took more than 5 minutes because he cooked the rice and let it sit in his refrigerator overnight, and then use this prepared rice to make his fried rice. I was always amazed how quickly he was able to make the fried rice once he started. Laughing, he told me it was a Chinese student survival recipe because it was easy to make after a hard day of studying. With the rice prepared ahead of time, which he always made in large batches, he added many ingredients I have used and made his fried rice. The cauli rice works as well as the prepared rice and is just as quick to make as the basic traditional fried rice. It truly only needs about 2 minutes to be done. Do not overcook, because it will get soggy, and then it would not feel or taste as good.
My friend also used this base and turned it into a full meal. I will show you how very easy it is to turn this basic recipe, which on its own makes a great side dish to any meat entree, into a one pot/one bowl meal. The variations will be posted soon. In the meantime, enjoy!