Vegetable Fried Cauliflower Rice Food

CAULIFLOWER VEGETABLE FRIED RICE

Steps:

• Heat sesame oil in a large, deep pan or wok over medium-high heat. Add garlic, ginger and chili paste to the pan until fragrant, about 30 seconds, before adding in the carrots. Sauté carrots until tender, about 3 minutes.
• Stir in riced cauliflower to the pan and cook until it starts to brown slightly, about 6-7 minutes, stirring frequently. Add peas, corn, soy sauce and rice vinegar to the pan and saute until warmed through, about 3-4 minutes.
• Form a little hole in the center of the pan by pushing the vegetables off to the side. Spray area with cooking spray then crack egg directly over the hole. Using a wooden spoon, slowly begin to scramble the egg until cooked to your desired level of doneness.
• Add scallions to the pan and stir until evenly incorporated. Check for seasoning and add salt and pepper to taste. Serve warm.

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.

VEGGIE CAULIFLOWER FRIED RICE RECIPE BY TASTY

Steps:

• Remove all leaves and cut the cauliflower into small florets.
• Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
• In a large saucepan over medium-high heat, cook onions, bell peppers, mushrooms, salt, and pepper until vegetables are tender but not soft.
• Add the cauliflower rice. Cook for about 3-4 minutes until the vegetables are incorporated evenly into the cauliflower.
• Spread the rice towards the edge of the pan, creating a well in the center. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
• Fold the eggs into the rice.
• Enjoy!

VEGETABLE FRIED CAULIFLOWER RICE RECIPE

Steps:

• Heat the oil in a large nonstick skillet over medium-low heat.
• Add the onion and carrot with a pinch of salt, and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the cauliflower rice, edamame, garlic, and ginger, and cook, stirring occasionally, until the rice is slightly softened and no longer opaque, 5 to 10 minutes.
• Meanwhile, in a small bowl, whisk the egg with 1 tablespoon soy sauce.
• Push the contents of the skillet to one side and pour the egg mixture into the empty space. Immediately start stirring the egg with a spatula on that side of the skillet until small curdles form.
• Combine the rice mixture with the egg. Add the remaining tablespoon of soy sauce to the mixture, along with the sesame oil.
• Cook for 1 more minute and turn the heat off.
• Taste and adjust the seasonings, if needed.
• Garnish with scallions.

VEGETABLE CAULIFLOWER FRIED "RICE" - 4 WW SMARTPOINTS

Steps:

• To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 1-2 minutes; set aside.
• In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
• Heat 2 tablespoons vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, asparagus and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
• Stir in cauliflower and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
• Serve right away or portion out and refrigerate for later. Enjoy!

FRIED CAULIFLOWER RICE

Steps:

• Mince carrots and celery in the bowl of a food processor.
• Heat oil in a large, 12-inch skillet over medium-high heat. Add onion and minced carrot-celery mixture; saute, stirring occasionally, until softened, 5 to 7 minutes.
• Meanwhile, mince cauliflower in the food processor until fine or rice-like.
• Stir cauliflower into the onion mixture and allow vegetables to brown slightly, about 5 minutes more. Add cabbage, bamboo shoots, and chives and cook until heated through, 3 to 5 minutes.
• Add beaten eggs and stir vigorously while they cook, 1 to 2 minutes. Stir in soy sauce, vinegar, and Sriracha. Serve hot.