Frozen Cauliflower Rice Pilaf Recipes
FROZEN CAULIFLOWER RICE PILAF
Frozen Riced Cauliflower makes excellent Cauliflower Rice Pilaf. No fuss or waste Keto low carb side dish in minutes.
Provided by Robin Gagnon
Categories Side Dish
Time 12m
Number Of Ingredients 5
Steps:
- Start by pouring oil in a large skillet over medium high heat. Once hot, add the onion and stir to coat.
- Add cauliflower rice into the pan along with the garlic. Sprinkle salt and pepper on and stir fry the cauliflower for about 10 minutes, until tender and about 20-30% of the riced bits and onions are golden brown.
- Remove from heat and serve.
Nutrition Facts : Calories 61 kcal, Carbohydrate 6 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 27 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CAULIFLOWER FRIED RICE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In batches, pulse the cauliflower in a food processor until rice-size crumbs form. Transfer to a bowl and set aside.
- Put a large skillet over medium heat and add the vegetable oil and sesame oil. Add two-thirds of the green onions, the garlic, ginger and chili paste. Cook, stirring constantly, until fragrant, 2 to 3 minutes. Raise the heat to medium high and add the carrots and spinach; continue to cook, stirring, until the spinach has wilted, 1 to 2 minutes.
- Continuing to stir constantly, add the cauliflower rice. Cook until the cauliflower is tender, 3 to 4 minutes. Pour in the soy sauce and stir, scraping the bottom of the skillet, until the liquid has evaporated, 2 to 3 minutes longer.
- Meanwhile, melt the butter in a second skillet over medium heat. Crack in the eggs; as they cook, spoon hot butter over the whites of the eggs so that the whites set without flipping. Towards the end of cooking, carefully spoon hot butter over the yolks and cook until the eggs reach the desired doneness.
- Remove the pan with the cauliflower from the heat, drizzle with sriracha, and sprinkle with the toasted sesame seeds and reserved green onions. Divide between 4 plates and top each serving with an egg.
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