CAULIFLOWER FRIED RICE
It looks like rice, it tastes like rice, but it's not! And no one will ever know, unless you tell them. This quick and easy Fried Rice recipe tastes like it just came from your favorite Chinese restaurant. Serve as a side or add cooked chicken, pork or shrimp for a fast and easy main dish.
Provided by Green Giant
Categories Trusted Brands: Recipes and Tips
Time 13m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a large nonstick skillet and cook garlic and ginger over medium heat 1 minute.
- Add Green Giant Riced® Cauliflower Medley and cook 5 minutes, stirring frequently, or until vegetables are until tender-crisp.
- Stir in soy sauce and cook 1 minute.
- Stir in cooked egg and continue cooking 1 minute or until heated through.
Nutrition Facts : Calories 86.9 calories, Carbohydrate 6.4 g, Cholesterol 42.2 mg, Fat 5.3 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 498.3 mg, Sugar 0.4 g
CAULI-FLIED/CAULIFLOWER " RICE "
Low carb alternative to rice. If you didn't know, you'd swear it tastes just like rice. I found this on a blog on Recipes 4EveryKitchen posted by Ruth Daniels.
Provided by Zephs Wife
Categories Rice
Time 13m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Grate the cauliflower, including the core You can use the grater attachment of a food processor or the medium holes on a box grater. Squeeze out as much water as you can with your hands.
- Melt butter and oil in a large frying pan over medium heat. Add the garlic and sauté just until the garlic sizzles(1-2 minutes). Add the cauliflower, sprinkle with the salt & pepper and stir-fry until tender-crisp, about 5 to 8 minutes. The length of time will depend in the cauliflower.
- Stir in the green onions and add salt and pepper to taste. With your eyes closed, you'd swear you were eating rice.
- VARIATION.
- For a Pan-Asian taste, use oil only instead of the butter/oil combination. Scramble 2 eggs in the oil after sautéing the garlic. Add chopped, cooked meat or shrimp, give a few stirs, then add the cauliflower. Serve with soy sauce.
- Other options: add some curry powder, some grated lemon rind to go with fish, or some chilli powder.
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- Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of a box or hand-held grater. Set aside. (Skip this step if using 'ready to cook' cauliflower rice.)
- Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.
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