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.
SHRIMP FRIED CAULIFLOWER RICE
Provided by Sara Lynn Cauchon
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large wok or nonstick frying pan over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, 3 to 4 minutes. Add the frozen vegetables and shrimp and cook, continuing to stir, until the shrimp begins to turn pink and opaque, or another 3 minutes. Add the garlic and cook, stirring, for another 30 seconds.
- Use a wooden spoon or rubber spatula to move the vegetable mixture to one side of the pan. On the other side of the pan, add the beaten eggs and cook them, stirring constantly, until they are scrambled, about 2 minutes. Once the eggs are scrambled, mix them with the vegetables and then add the cauliflower rice, soy sauce and sriracha. Cook, stirring constantly, until the cauliflower rice softens, 3 to 4 minutes. Turn off the heat and stir in the green onions.
- This dish can be served immediately or refrigerated, covered, for 3 to 4 days. It can be enjoyed either hot or cold.
Nutrition Facts : Calories 229, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 275 milligrams, Sodium 839 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 31 grams, Sugar 6 grams
VEGETABLE FRIED RICE
A colorful medley of vegetables star in this easy fried rice recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
- Add the remaining tablespoon oil, then add the spinach, broccoli, bell pepper, carrots, snow peas, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil and serve.
VEGETABLE STIR-FRY
Break out the wok for an Asian-style Vegetable Stir-Fry recipe from Food Network, made with broccoli, bell peppers, squash, eggplant, bok choy and even tofu.
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
- In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
- Stir in snow peas and sesame oil and remove from heat. Serve immediately.
Nutrition Facts : Calories 183 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 618 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 7 grams, Sugar 8 grams
VEGETABLE STIR FRY CALI-RICE
This dish is loaded with fresh vegetables, offering a low carb, simple alternative packed with goodness. This is the kind of dish that allows a lot of flexibility in terms of the vegetables used and you do not have to fuss to much about how you chop them, but we prefer chunky bite size pieces.
Provided by Fit Cookin
Categories Cauliflower
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Using a food processor grate the cauliflower into small pieces, if you do not have a food processor you can grate by hand.
- Place the grated cauliflower in a microwaveable bowl and microwave on full for 4 minutes, and leave aside until later.
- In a cup or bowl combine 2 tablespoons of soy sauce with the sesame oil and black pepper. In another bowl whisk the egg with half a tablespoon of soy sauce. Leave both aside.
- Now heat the olive oil in a wok or large pan. When hot, add the asparagus, peppers, shallot, and garlic and stir continuously for 2 minutes. Tip the vegetables in a bowl ready to put back in the pan.
- Leaving the heat on high still, add the egg to the pan and stir quickly, then as the eggs scrambles throw back in the vegetables with the chilli, cauliflower, spring onion and soy sauce mixture. Continue to cook and stir constantly for another 2 to 3 minutes, allowing all the flavours to fuse through and vegetable to cook evenly, then serve hot.
Nutrition Facts : Calories 1622.6, Fat 28.9, SaturatedFat 6, Cholesterol 93, Sodium 3017.5, Carbohydrate 297.3, Fiber 118.4, Sugar 113.5, Protein 119
VEGETABLE STIR-FRY
This flavorful dish comes together in less than 10 minutes and is so aromatic that mouths will be watering from rooms away. Kelly Graham - Niagara Falls, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry vegetables in oil for 4-7 minutes or until crisp-tender. Stir in the soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 110 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 361mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
VEGETABLE AND BEEF STIR-FRY WITH BROWN RICE
Make and share this Vegetable and Beef Stir-Fry With Brown Rice recipe from Food.com.
Provided by JackieOhNo
Categories Brown Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice according to package directions.
- Meanwhile, slice steak 1/4-inch thick, then cut slices crosswise in half. Whisk 1 T. peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl. Add steak and toss to combine.
- Heat 1 T. peanut oil in large heavy skillet over high heat until a drop of water evaporates on contact. Add remaining ginger, garlic, and the scallions. Reduce heat to medium-high; stir-fry 1 minute. Transfer with slotted spoon to medium bowl. Add peas, squash and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes. Add to scallions.
- Add 1 T. oil to skillet and heat over high heat. Add pepper flakes to steak and stir to separate pieces;. Add steak to skillet; stir-fry until tender, about 3 minutes. Return vegetables to skillet; stir-fry until hot, about 1 minute.
- Serve beef stir-fry with brown rice.
Nutrition Facts : Calories 520.8, Fat 21.1, SaturatedFat 5.9, Cholesterol 46.5, Sodium 327, Carbohydrate 49, Fiber 3.9, Sugar 8.2, Protein 30.3
CAULIFLOWER RICE
Pulse cauliflower in a food processor to make cauliflower couscous or an easy rice-like side dish that's much lower GI and ready in just 10 minutes
Provided by Sara Buenfeld
Categories Side dish
Time 10m
Number Of Ingredients 3
Steps:
- Cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on High - there is no need to add any water. Stir in the coriander. For spicier rice, add some toasted cumin seeds.
Nutrition Facts : Calories 58 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein
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- Prepare sauce by adding oil (or water), almond or peanut butter, coconut aminos, lime juice, chili garlic sauce, fresh ginger, maple syrup, and water to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime for acidity, coconut aminos for saltiness, ginger for "zing," or maple syrup for sweetness. Set aside.
- Heat a large rimmed skillet (I prefer this cast-iron skillet) over medium-low heat and add cauliflower rice and water. Stir and cover with a lid to steam. Cook for 4-6 minutes or until just tender. Then turn off heat, tip the lid to let some steam out, and set aside.
- Heat a separate large rimmed skillet (or pot) over medium heat. Once hot, add sesame oil (or water) and green beans. Season with one-third of the coconut aminos (1 Tbsp or 15 ml as original recipe is written) and toss to combine. Cover with lid (to steam) and cook for a total of 4 minutes, stirring occasionally.
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