Veggie Cauliflower Fried Rice Food

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:

• Cut a cauliflower head into big chunks grate it in a food processor to make rice or just use frozen cauliflower rice.
• In a nonstick pan, heat oil over medium high heat.
• Add garlic, onions and stir fry until garlic is fragrant and golden brown.
• Add mixed vegetables, cauliflower rice and stir fry for about 4 minutes until the rice starts to become tender.
• Add salt, pepper, soy sauce, sriracha sauce and mix everything together.
• Push this rice mixture to one side of the pan and make scrambled eggs on the other side. Then, mix everything together.
• Prior to serving, drizzle some more soy sauce and garnish with thinly sliced green onions. 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.

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!

VEGGIE CAULIFLOWER "FRIED RICE"

Steps:

• Place cauliflower florets in a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you'll just have mush.
• Heat 1 tablespoon of your oil in a large skillet over medium-high heat. Add in broccoli, corn, bell pepper, green onions, garlic salt and ginger, then stir fry for about 4 minutes.
• Next, stir in the cauliflower "rice" and cook for additional 3-4 minutes, or until tender. Add in soy sauce/aminos, and cook stirring constantly until most of the liquid has reduced.
• Using your spatula, carefully push the rice mixture towards the edge of the pan, creating an empty space in the center.
• Into this space add remaining oil, then pour in the beaten eggs.
• Cook the eggs stirring constantly, then gently fold them into the rice.
• Remove from heat and sprinkle with sesame seeds.
• Enjoy immediately OR later for meal prep.
• For food prep:
• You can divide this cauliflower rice equally among 4 airtight containers, allowing to cool, seal, then store refrigerated for up to 5 days. Reheat it just before serving and enjoy!

VEGAN CAULIFLOWER FRIED RICE

Steps:

• Making your cauliflower rice from scratch? See post for methods and instructions and cauli rice it up! To save time I used fresh bagged cauliflower rice from the produce section.
• Peel and finely dice onions and carrots. Cut bell pepper into strips then chop into small pieces. Mince garlic and set aside.
• Heat a large lipped pan or skillet to medium-high heat with 1 TBSP oil.
• Sauté onion, carrots, bell pepper, and peas until the onions are translucent and the carrots/pepper/peas are tender and cooked through.
• Next add garlic and cauliflower rice. Sauté for 2-3 minutes or until the cauliflower is heated through. Season with salt and pepper, to taste.
• Give it a taste and 1. ensure your veggies are tender enough and 2. decide how much of your soy sauce you want to add. (you can always add more later) Mix it all together and stir in your green onion and add any additional salt/pepper/sauce to taste.
• Garnish with toasted sesame seeds if desired and drizzle with spicy Sriracha chili sauce before serving. Cilantro also makes a tasty topper! You can make this dish as mild or as spicy as you'd like! For a less spicy alternative, feel free to use sweet chili sauce on top of your cauli rice - it's delicious!

CAULIFLOWER FRIED RICE

Steps:

• First, line a medium sized bowl with a tea towel or cheese cloth. Set aside.
• Chop the cauliflower up into small pieces and place them in a high powered food processor. Be careful not to overfill the food processor. You may need to make the cauliflower in two batches.
• Pulse the cauliflower in the food processor on high until cauliflower turns into small rice sized pieces. Pour the cauliflower rice into the bowl lined with a towel. Repeat this step until all cauliflower pieces have been turned into rice.
• Add a pinch of salt to the cauliflower rice and stir. Let the cauliflower rice sit for at least 15 minutes.
• Finally, twist the top of the tea towel to strain the excess water from the cauliflower rice.
• Begin by heating a large skillet pan over medium/high heat. Add olive oil.
• When olive oil is fragrant add the cauliflower rice to the pan and spread it out all over the skillet. Let the cauliflower sauté for 2-3 minutes without moving it around, it must start to brown.
• Then, use a spatula to move the cauliflower rice around and brown the rest of the cauliflower rice for another 2 minutes.
• Add the corn, edamame, red pepper, and 2 green onions (you'll use the rest later) to the pan and sauté for another 2-3 minutes.
• While the vegetables are cooking, mix the soy sauce, rice vinegar, and fish sauce together into a bowl. Set aside.
• Create a pocket in the middle of your pan by moving the rice to the edges. Crack two eggs into the well and then scramble with a fork. Cook egg for about a minute and then mix with the rest of the veggies.
• Finally. add in soy sauce mixture to the pan. Mix all of the ingredients together and cook everything for 4-5 minutes and serve!
• Top with the remaining green onions and chopped cashews.

KETO PORK AND VEGGIE CAULIFLOWER FRIED RICE

Steps:

• Heat 2 tablespoons sesame oil in a wok or large skillet over medium-high heat. Toss in pork and stir until thoroughly coated. Add cauliflower rice, broccoli florets, mushrooms, celery, and garlic. Cook, stirring frequently, until pork is slightly pink in the center, 5 to 7 minutes.
• Push pork and cauliflower mixture to one side of the wok. Pour beaten eggs into the empty side and stir the egg until cooked and scrambled, about 2 minutes. Mix the pork and cauliflower mixture into the egg. Stir in tamari, green onions, and remaining 1 tablespoon sesame oil. Stir fry until heated through, about 2 more minutes.

EASY VEGAN CAULIFLOWER FRIED RICE

Steps:

• Press and drain the tofu (either by wrapping the tofu in paper towels and placing under a heavy object, or by using a [url:2]tofu press[/url])
• Set aside.

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.

EASY VEGETARIAN FRIED RICE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium heat. Once hot, add onions and carrots. Cook until softened, about 2 to 4 minutes.
• Add the cauliflower, peas, and corn to the skillet and cook for about 5 minutes. Add garlic to the skillet and cook 1 more minute or until garlic is fragrant.
• Remove vegetables from skillet and set aside, covered to keep warm.
• Heat remaining tablespoon of oil in the skillet. Once hot, add beaten eggs and cook, moving around and breaking apart with your spatula, until they are just starting to cook. About 1 minute.
• Add cooked rice to skillet with eggs and push around to incorporate. Cook for 2-3 more minutes or until eggs are cooked and rice is warm.
• Add cooked veggies back to the skillet. Add soy sauce and rice vinegar. Stir to incorporate. Season everything with salt and pepper. Let everything heat up together for about 2-3 minutes before serving and enjoying. Garnish with sliced green onions, if desired.

CAULIFLOWER FRIED RICE RECIPE

Steps:

• Beat two eggs in a medium bowl along with a dash of salt and pepper. Set aside.
• In a small bowl, mix together soy sauce, garlic and 1 tsp. sesame oil, set aside.
• In a large pan, heat 1/2 tbsp. of vegetable oil over medium high heat. Add onion and frozen vegetables. Season lightly with salt and pepper. Saute for about 5 minutes.
• Add remaining vegetable oil to pan and add riced cauliflower and soy sauce mixture. Saute for about 5 to 6 minutes.
• Reduce heat to medium heat. Move all ingredients to one side of the pan. Then add 1 tsp. sesame oil to the empty part of the pan, and add eggs to the sesame oil.Scramble eggs on one side of the pan for about 3 minutes, then incorporate into the cauliflower rice. Sauté additional 2 minutes.
• Remove from heat and add green onions. Serve immediately.

SPECIAL TURKEY AND VEGGIE CAULIFLOWER FRIED RICE

Steps:

• 1. First, run the cauliflower through the food processor. 2. Spray a large skillet or wok with cooking spray (or lightly oil) and place over medium-high heat. Add the turkey and cook for about 3-5 minutes, breaking it up in the pan with a wooden spoon. 3. Transfer to a bowl and reserve. Drain any excess water. 4. Turn the heat to high and spray the pan again or add more oil. Add the cauliflower and cook until slightly softened but still crunchy, about 5 minutes. (Because I doubled the recipe, I used two pans.) Transfer to the bowl with the turkey and toss with salt. 5. Spray the pan again (or more oil) and add the vegetables, ginger and garlic. Cook until softened and lightly charred, about 4 to 5 minutes. I added the green beans a few minutes into cooking because they cook faster than carrots, pepper, etc. (You can do the same with any "lighter" vegetable like spinach, snap peas or mung bean sprouts.) 6. Push the vegetables to one side of the pan and spray the open space with cooking spray and add the egg. Let cook for about 30 seconds and then scramble to break it up. 7. Add the turkey and cauliflower to the egg and stir until the egg is cooked for about 30 seconds. 8. Add the soy sauce and mix. (This was when I added the hot chili oil and sriracha.) Serve with chopped cilantro and lime. I also topped it with chopped scallions. Enjoy! To reheat without a microwave: Place in a pie or cake pan and place in a hot oven for about 5 minutes or until hot.

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!

VEGGIE CAULIFLOWER FRIED RICE

Steps:

• Heat 1 Tbsp. of the canola oil over medium heat in a large nonstick skillet or wok. When it is hot, add the onions and carrots and sauté them for about 3 minutes until they are starting to get tender. Add the garlic and cook for 1 more minute, then transfer the vegetables to a bowl and set them aside.
• Add the eggs to the pan and scramble them for about 2 minutes until they are well cooked, chopping them with a spatula into bite size pieces as they cook. Add them to the bowl with the vegetables.
• Add the remaining canola oil to the pan, and when it is hot, add the cauliflower and toss it a bit. Cover it for 2 minutes to let it steam, then remove the cover and continue cooking it for 2 - 3 more minutes, tossing occasionally, until it is tender.
• Meanwhile, in a large measuring cup or bowl, combine the soy sauce, sriracha, vinegar, sesame oil and juice to make the sauce.
• Add the vegetables, eggs, sauce and edamame to the pan and toss everything together over the heat until the sauce is well distributed. Serve it immediately or refrigerate it for up to 3 days.