CAULIFLOWER FRIED 'RICE'
This is a low-carb option for those who want all the flavor of Chinese fried rice but none of the guilt.
Provided by John Melinte
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
- Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
- Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
- Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
- Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.
Nutrition Facts : Calories 366.5 calories, Carbohydrate 15.8 g, Cholesterol 131.9 mg, Fat 19.2 g, Fiber 5.3 g, Protein 33.3 g, SaturatedFat 4.9 g, Sodium 1065.4 mg, Sugar 6.3 g
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.
CAULIFLOWER FRIED RICE
Steps:
- Working in batches, add a third of the cauliflower to a food processor and process until it resembles rice. Remove to a bowl and repeat with the remaining cauliflower. Set aside.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the eggs and scramble until set, 3 to 4 minutes. Remove from the pan and set aside.
- Add the remaining 2 tablespoons oil to the pan. Add the carrots and onions and cook until the onions are soft, 4 to 6 minutes. Add the garlic and ginger and saute just until fragrant, 30 seconds. Add the cauliflower and peas and saute until the peas have defrosted but the cauliflower is still crunchy, 4 to 5 minutes. Add the black bean chile sauce, curry powder, fish sauce and sugar; stir until fully incorporated. Return the scrambled eggs to the pan and cook for another minute. Sprinkle with the cilantro.
CAULIFLOWER "FRIED RICE"
Steps:
- Cut the cauliflower into medium florets, about 2 1/2 inches each. Working in batches, pulse in a food processor until the cauliflower resembles couscous. Set aside.
- Heat a large, high-sided 12-inch nonstick skillet over medium-high heat. Add 2 tablespoons of the ghee and let melt. Add the sausages and cook, breaking them up into small pieces with a wooden spoon or silicone spatula, until golden brown and most of the liquid has evaporated, about 10 minutes.
- Reduce the heat to medium to medium-low and add the 5 sliced scallions and the bell peppers. Cook, stirring, until the vegetables have softened slightly, 3 to 4 minutes. Push the ingredients to the sides of the skillet to make a well in the center. Melt the remaining 1 tablespoon ghee in the well. Add the eggs to the well, season with salt and pepper, and cook, stirring to break them up into small pieces. Fold the scrambled eggs into the other ingredients in the skillet.
- Add the cauliflower, tamari, the 2 tablespoons sesame seeds and the garlic powder to the skillet. Cook, stirring occasionally, until the cauliflower softens slightly, 3 to 4 minutes. Taste and add salt or pepper, if needed.
- Lastly, stir in the peas and carrots and cook to heat them through, about 1 minute.
- Divide the cauliflower fried rice among shallow bowls. Sprinkle with scallions, sesame seeds and black pepper. Pass Sriracha at the table.
CHICKEN CAULIFLOWER "FRIED RICE"
Provided by Katie Lee Biegel
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.
- Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
- As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.
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
CAULIFLOWER FRIED "RICE" (PALEO)
Make and share this Cauliflower Fried "Rice" (Paleo) recipe from Food.com.
Provided by heatherhopecs
Categories One Dish Meal
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes).
- Next add in peas, and carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes.
- Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.
- Enjoy adding in your favorite protein and veg. Possible add-ins: broccoli, cabbage, bok choy, water chestnuts, chicken, and shrimp!
Nutrition Facts : Calories 109.6, Fat 4.4, SaturatedFat 1.1, Cholesterol 93, Sodium 844, Carbohydrate 11.3, Fiber 3.3, Sugar 4.3, Protein 7.5
CAULIFLOWER FRIED RICE
Here, cauliflower stands in for rice to recreate your favorite takeout classic but with fewer carbs. Our version is vegetarian, but it can easily be made with cooked bacon, diced ham or any other meat.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 187, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 93 milligrams, Sodium 979 milligrams, Carbohydrate 16 grams, Fiber 5 grams, Protein 9 grams, Sugar 6 grams
"FRIED" CAULIFLOWER RICE
Tastes like fried rice without the rice! Low calorie, low fat. This tasted even better the second day. This dish can be vegetarian or you can add meat, tofu and/or shellfish. Omit the egg if you don't eat eggs. TIP 1: Great dish to use up leftover grilled chicken or pork or beef. TIP 2: This is a one skillet, one bowl and one spatula dish. Have a larger serving bowl at the ready to hold cooked meat and egg while veggies cook.
Provided by Jessica A.
Categories < 30 Mins
Time 30m
Yield 4 cups, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Have all ingredients chopped, shredded, riced, etc. prior to beginning the cooking process. Ricing cauliflower is easy peasy. Just cut up a head of cauliflower and put it in a food processor. Pulse until it resembles grains of rice. OR.buy it pre-riced. I find it at Trader Joes.
- Spray a large skillet with cooking spray and heat it on the stove. Medium high to medium heat depending on your equipment.
- Crack eggs into the skillet and immediately scramble them up using a spatula. When eggs are completely scrambled and cooked, transfer to a serving bowl.
- In the same skillet, respray with cooking spray and add the chicken thighs. Cook until done. Transfer to serving bowl, right on top of the egg.
- In same skillet, respray with cooking spray and add the shrimp. Cook until it turns pink. Be careful of overcooking! Transfer to serving bowl on top of chicken.
- In the same skillet, add oil and heat up over medium heat. Add the onion, carrots and garlic. Saute until onion is almost translucent. Add the cauliflower and saute until done--can take up to five minutes. Use the spatula to continually move the veggies around the pan to ensure even cooking.
- When cauliflower is nicely browned, add the egg, meat and shrimp back into the pan.
- Add the soy sauce and peas. Cook until peas are heated up.
- Enjoy!
Nutrition Facts : Calories 465.5, Fat 26.8, SaturatedFat 6.7, Cholesterol 310.3, Sodium 938, Carbohydrate 23.2, Fiber 6.2, Sugar 8.2, Protein 33.7
More about "cauliflower fried rice food"
CAULIFLOWER FRIED RICE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, Asian, ChineseTotal Time 30 minsCategory DinnerCalories 273 per serving
- 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.
- Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4 teaspoon salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.
BEST EVER CAULIFLOWER FRIED RICE - IFOODREAL.COM
From ifoodreal.com
4.9/5 (47)Calories 222 per servingCategory Dinner
- Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat. Add onion, garlic, ginger, carrot, peas and cook for 4-5 minutes, stirring occasionally.
- Push cauliflower rice to the side and add honey and soy sauce, stir well. Sprinkle with green onion and serve.
CAULIFLOWER FRIED RICE - EVERYDAYDIABETICRECIPES.COM
From everydaydiabeticrecipes.com
5/5 (3)Category Vegetables
- In a large skillet over medium heat, heat oil until hot; add cauliflower, peas and carrots and cook for 5 minutes. Add soy sauce, garlic powder and pepper, mix well.
- Coat a small skillet with cooking spray, add eggs and scramble until light and fluffy. Stir eggs into cauliflower until well combined.
EASY LOW-CARB CAULIFLOWER FRIED RICE RECIPE - SIMPLY …
From simplysohealthy.com
5/5 (59)Total Time 15 minsServings 4
- Add carrots and riced cauliflower. Cook, stirring occasionally, until vegetables begin to soften--about 5 minutes.
- Stir in the white part of the green onions. Cook until vegetables are almost tender--about 2-3 minutes more. Add the garlic and cook for 1 minute.
- Pour in the egg and stir it together with the vegetables. Cook, stirring the mixture frequently, until the egg is scrambled. This takes about 1-2 minutes.
CAULIFLOWER FRIED RICE | FOOD CHANNEL
From foodchannel.com
Cuisine AmericanTotal Time 20 minsServings 2
CAULIFLOWER FRIED "RICE" - DIABETES FOOD HUB
From diabetesfoodhub.org
5/5 (276)Servings 4Cuisine AsianCategory Budget Friendly, Quick & Easy, Sides
KETO CAULIFLOWER FRIED RICE - JUST LIKE TAKEOUT! - KETOCONNECT
From ketoconnect.net
4.8/5 (94)Category Side DishAuthor Matt GaedkeCalories 153 per serving
- Place pulsed "rice" into pan and flatten out over entire surface. Allow to cook through for 10 minutes (cauliflower should brown/get crispy).
CAULIFLOWER FRIED RICE {PALEO, KETO, WHOLE30} - OUR FOOD FIX
From ourfoodfix.com
Cuisine AsianTotal Time 30 minsCategory Dinner
- Begin by coring your cauliflower. Remove the thick middle stem then cut the entire head into quarters. Continue to trim off any additional stems, then cut quarters into large chunks.
- Place chunks into your food processor fit with a chopping blade. Pulse on high until it resembles small pieces of rice. It is easiest to split the cauliflower into batches, so everything breaks down evenly. You may also want to stop halfway through and toss the contents to evenly distribute the pieces.
VEGETARIAN CAULIFLOWER FRIED "RICE" - EATING BIRD FOOD
From eatingbirdfood.com
3.8/5 (4)Category Lunch/DinnerCuisine AsianCalories 246 per serving
- Heat a wok or large skillet over medium-high heat. Add in 1 tablespoon avocado oil, onion, garlic and ¼ teaspoon crushed red pepper. Stir while cooking for about 1 minute.
- Add cauliflower and salt to the wok and cook, stirring constantly for 2 minutes. Season with ground pepper, to taste. Remove to a bowl.
- Place the wok back over high heat and add 1 tablespoon avocado oil, sesame oil, broccoli, carrots and corn. Cook, stirring until broccoli is cooked through but still has a crunch, about 3-4 minutes.
THE BEST CAULIFLOWER FRIED RICE - CLEAN FOODIE CRAVINGS
From cleanfoodiecravings.com
5/5 (2)Total Time 25 minsServings 2Calories 331 per serving
- Now, add in the onions, peppers, and ginger to the same pan and saute until the pepper is tender. Season with a pinch of salt and pepper.
- Increase the heat to high and stir in the riced cauliflower, the last tablespoon of avocado oil and sauté for 3-5 minutes.
WHOLE30 PALEO CAULIFLOWER FRIED RICE | FOOD FAITH FITNESS
From foodfaithfitness.com
Reviews 23Category Side DishCuisine AsianTotal Time 20 mins
- Heat a large wok over medium heat and cook the bacon until golden brown and crispy, flipping once. Remove to a paper-towel lined plate and pat off the excess fat. Reserve the bacon fat in the pan
- While the bacon cooks, place the cauliflower florets into a large food processor and pulse until rice-like. Set aside
- Once the bacon is cooked and removed from the pan, turn the heat up to medium/high and add in the onions and garlic. Cook for 1 minute until lightly golden brown.
- Add in the riced cauliflower, along with the sliced green onions and cook, stirring occasionally, until the cauliflower is golden brown and tender, about 5 minutes.
VEGETARIAN CAULIFLOWER FRIED RICE - SHE LIKES FOOD
From shelikesfood.com
5/5 (2)Category DinnerCuisine AsianTotal Time 30 mins
- Cut cauliflower into similar sized pieces. Place in a food processor and blitz 3-4 times, until cauliflower is rice sized. You don’t want to over pack the food processor so you can do it in two batches if you need to.
- Heat a large pan over medium heat and add oil, carrots and peas. Cook until carrots are tender, 5 minutes. Next, add in the garlic and ginger and stir for about 30 seconds before adding in the cauliflower rice and soy sauce. Cook everything together until cauliflower is tender, about 10 minutes.
- Crack the eggs, add them to a bowl and whisk. You can either add the eggs into the pan and stir until scrambled or you can scramble them in a separate pan and add them into the fried rice.
CAULIFLOWER "FRIED RICE" RECIPE - SKINNYTASTE
From skinnytaste.com
4.9/5 (71)Total Time 30 minsCategory Side DishCalories 108 per serving
- 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.
TAKE-OUT UMAMI CAULIFLOWER FRIED RICE RECIPE - FOOD.COM
From food.com
4/5 (2)Total Time 20 minsCategory Lunch/SnacksCalories 255 per serving
- Break down cauliflower head into even sized chunks. Put cauliflower in food processor while its raw -- Pulse it until it looks like rice but not to the point where you have a puree thing or it's not rice --.
- Microwave riced cauliflower for 5 minutes so it steams and doesn't roast in the pan. The texture is closer to real rice.
- On medium high heat, heat the oil in a large skillet or wok. Add the onion, garlic, and opt crushed peppers. Stir fry until fragrant add carrot about 2 minutes later.
- Add peas and riced/steamed cauliflower. Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet and stir fry until scrambled.
10 MINUTE CAULIFLOWER FRIED RICE - FOOD WITH FEELING
From foodwithfeeling.com
Cuisine AmericanCategory DinnerServings 2Total Time 13 mins
- Cook the vegetable medley and cauliflower rice according to package instructions BUT take one minute off of the microwave time for both of them (we’ll cook it a little more in the pan).
- Optional: carefully remove the vegetable medley from the bag and lightly chop it up. You can also just leave it whole if you’re fine with the larger pieces.
- In a large skillet, combine the veggies, cauliflower rice, salt, garlic powder, onion powder, pepper, and soy sauce. Place over medium heat and cook for about 5 minutes to cook off some of the moisture and make this a little more like a fried rice. You also have the option to skip this step completely and just mix together all of he ingredients in a large bowl.
CAULIFLOWER FRIED RICE - THE TOASTED PINE NUT
From thetoastedpinenut.com
Reviews 10Total Time 27 minsServings 4
- In a large pan, place two tablespoons of the sesame oil, shredded carrot, chopped red pepper, and peas.
- Add the cauli rice, minced garlic, and soy sauce, stirring frequently until cooked, about 3-5 minutes.
CAULIFLOWER FRIED RICE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 3Calories 160 per servingCategory Main Course, Side Dish
- Heat your oil in a pan until it's warm and simmering, then add your cauliflower rice and mix. Spread into an even layer and let cook for about 3-4 minutes. Stir and let continue cooking for 5-6 more minutes until moisture is gone.
- Add your veggies and cook through, then make a well in the middle of the pan and add the eggs.
- Scramble the eggs as they cook, then mix into the rest of the dish. Add your seasonings and give another stir.
CAULIFLOWER FRIED RICE - FAMILY FRESH MEALS
From familyfreshmeals.com
Ratings 64Calories 114 per servingCategory Main Course
- In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes)
- Next add in peas, and carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes
- Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.
- Enjoy adding in your favorite protein and veg. Possible add-ins: baby corn, broccoli, cabbage, bok choy, water chestnuts, chicken, tofu, and shrimp!
CAULIFLOWER “FRIED RICE” RECIPE - GOOP
From goop.com
Servings 2Category Detox & Cleanse Recipes
- 1. To make cauliflower rice, pulse the cauliflower florets in a food processor about 10-15 times for 1 second each time. You want the cauliflower to look like fairly uniform pieces of couscous or quinoa.
- 2. In a large sauté pan, heat grapeseed oil and toasted sesame oil over medium high heat. Add zucchini and a pinch of salt, and cook until beginning to brown, about 2 minutes.
- 3. Add 2 cups pulsed cauliflower, kale, ginger, garlic and scallions, and sauté for another 2 or 3 minutes. Off the heat, add coconut aminos and tamari.
CAULIFLOWER FRIED RICE - A SOUTHERN SOUL
From asouthernsoul.com
4.2/5 (7)Category Side DishCuisine American, ChineseTotal Time 17 mins
- Heat 1 tablespoon of sesame oil in a large cast-iron skillet over medium-high heat. Add carrots and cook for about 5 minutes. Add garlic and peas and cook for 1 minute. Add cauliflower and soy sauce continuing to "stir fry" for 5 more minutes.
- Using a wooden spoon, push cauliflower mixture to edges of the pan making a well in the middle. Turn down heat to medium-low. Add remaining sesame oil and eggs. Scramble the eggs cooking until done. Stir eggs into cauliflower fried rice.
CAULIFLOWER FRIED RICE - OUR SALTY KITCHEN
From oursaltykitchen.com
Reviews 3Category Main CourseCuisine ChineseTotal Time 30 mins
- Dive a head of cauliflower into 2" florets. Place half the florets into the bowl of a food processor fitted with the standard s-blade; fill no more than halfway). Pulse the cauliflower 10-15 times, or until evenly riced. Scrape the sides down halfway though if necessary; do not run the motor continuously. Remove the cauliflower rice using a spatula, and repeat with the remaining florets. See Notes.
- Heat a large skillet over medium high heat. Add the olive oil and sesame oil and heat until shimmering. Add the onion and carrots, toss to coat in the fat, and saute until the onion is translucent, 5-6 minutes.
- Add the scallions, frozen peas, and garlic and saute with the onions and carrots 1 minute more.
CAULIFLOWER FRIED 'RICE' - MY FOOD AND FAMILY
From myfoodandfamily.com
Servings 4Total Time 30 minsCategory HomeCalories 190 per serving
- Use pulsing action of food processor to process half the cauliflower until finely chopped. (Size of cauliflower pieces should resemble grains of uncooked rice.) Spoon into medium bowl. Repeat with remaining cauliflower.
- Heat oil in large nonstick skillet on medium heat. Add eggs; cook 2 to 3 min. or just until set, stirring occasionally. Spoon into small bowl; cover to keep warm. Carefully wipe skillet clean with paper towel.
- Heat 1/4 cup dressing in skillet. Add broccoli, onions and garlic; cook 4 min. or until crisp-tender, stirring frequently. Add cauliflower, soy sauce and remaining dressing; cook on medium-high heat 5 to 6 min. or just until cauliflower is tender, stirring frequently and adding carrots to the skillet for the last 2 min. Remove from heat. Gently stir in eggs.
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