Cauliflower Fried Rice From Skinnytastecom Food

CAULIFLOWER "FRIED RICE" - FROM SKINNYTASTE.COM

Steps:

• Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous - don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
• Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
• Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.
• Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.
• Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.

CAULIFLOWER FRIED RICE

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.

CAULIFLOWER FRIED RICE

Steps:

• Preheat the oven to 425 degrees F. In 2 batches, break up the florets into a food processor and pulse until the mixture resembles couscous, 10 to 12 seconds. Spread the cauliflower out on a foil-lined, lightly oiled baking sheet and roast, stirring halfway through, until the cauliflower begins to soften and is golden in spots, about 15 minutes. Allow to cool 10 minutes, then transfer to a bowl.
• Heat 2 teaspoons peanut oil in a well-seasoned wok or large nonstick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs and swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool and cut into 1/2-inch pieces.
• Meanwhile, wipe out the pan with a paper towel and heat the remaining tablespoon peanut oil over high heat. Add the mushrooms, scallions and carrots and cook, stirring, 1 1/2 minutes. Add the garlic and ginger and cook, stirring, 1 minute more. Add the soy sauce, sesame oil, cauliflower and 1/2 teaspoon salt and cook, stirring often, for 2 to 3 minutes. Add the peas and reserved egg and cook, stirring, until heated through, 1 to 2 minutes. Top with the reserved scallions and serve immediately.

KETO CAULIFLOWER FRIED RICE RECIPE

Steps:

• Rice the cauliflower: Remove the cauliflower leaves and stems. (Cut off as much of the stems as you can.) Push the cauliflower florets into a running food processor with a grating attachment, to make cauliflower rice. Alternatively, rice the cauliflower using a box grater.
• Saute the veggies: In a large saute pan over medium heat, heat a tablespoon of butter. Add the garlic, onions, and red peppers. Saute for about 8-10 minutes, until the onions are translucent and just starting to brown.
• Cook the eggs: Meanwhile, whisk the eggs with 1/2 tsp (2 g) sea salt and a pinch of black pepper. When the onion is done enough, push the veggies to one side of the skillet. (If the pan is dry, you can melt in more butter.) Add the whisked eggs to the other side and cook for a few minutes, until barely scrambled.
• Stir fry the cauliflower: Push everything to the side again and add the remaining tablespoon of butter to the pan. Once it melts, increase heat to medium-high, immediately add the cauliflower, and stir everything together to coat. Season with sea salt and black pepper. Stir fry for about 5 minutes, until the cauliflower is soft, but not mushy.
• Finishing flavors: Remove from heat. Stir in the coconut aminos, sesame oil, and chopped green onions.

HEALTHY CAULIFLOWER FRIED "RICE" RECIPE BY TASTY

Steps:

• Break down a head of cauliflower in a food processor until it's the size of rice.
• Heat sesame oil over high. Add garlic and fry until fragrant.
• Add the beef, chicken, pork, shrimp or tofu and cook until 80% done.
• Add carrots and cauliflower, stir until thoroughly incorporated. Mix in peas.
• Push ingredients to the sides of the pan to create a well. Pour in 2 whisked eggs and let it set for 15 seconds. Scramble eggs and fold into the cauliflower rice.
• Season with white pepper and stir in soy sauce.
• Garnish with chopped green onions and serve.
• Enjoy!

CAULIFLOWER FRIED RICE

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.