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Food Processor

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Steak, chicken, shrimp, other cooked vegetables? Whatever's sitting in the refrigerator and awaiting its second chance, toss it in. And if you need an excuse to go Asian, consider the Lunar New Year, which begins Jan. 28. Otherwise, feel free to enjoy this recipe year-round. FRIED CAULIFLOWER "RICE" WITH SHIITAKES, CANADIAN BACON AND PEAS Start to finish: 1 hour (40 active) Servings: 4 1 small cauliflower (about 1 3/4 pounds) 1/4 cup plus 1/2 tablespoon vegetable oil, divided 2 large eggs Kosher salt and freshly ground black pepper 4 ounces Canadian bacon, cut into medium dice 2 ounces sliced shiitake mushrooms 1 1/2 bunches scallions, sliced thin (white and green parts kept separate you will need about 1/2 cup of the whites and 1/3 cup of the greens) 2 teaspoons minced garlic 1 tablespoon finely grated fresh ginger 1 cup blanched fresh or thawed frozen peas 1 tablespoon low-sodium soy sauce 2 teaspoons sesame oil 1/4 cup pine nuts, toasted Remove the core and chop the cauliflower roughly into 1 to 1 1/2-inch pieces. In a food processor pulse the cauliflower in 2-cup amounts until chopped into rice-size pieces (you should have about 4 cups) In a large nonstick or stick-resistant skillet over medium-high heat 1 tablespoon of the vegetable oil. In a small bowl, lightly beat the eggs with a tablespoon of water, a pinch of salt and some pepper and add the eggs to the pan. Tilt the pan to spread the eggs all around to make a flat pancake. Cook until almost set, 30 to 45 seconds.

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