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Cauliflower “Fried Rice” Entrée

by Livestrong_Recipes  |  Mar 26, 2018

Cauliflower “Fried Rice” Entrée
Photo Credit: Cauliflower “Fried Rice” Entrée
  1. PREP
  2. 18 m
  • COOK
  • 10 m
  • TOTAL
  • 28 m

You don’t need to give up rice to follow a carbohydrate-modified eating plan; consider using riced cauliflower. To transform cauliflower into “rice,” just pulse florets in a food processor until it looks kind of like the popular grain.

INGREDIENTS

SERVES 3

  • 1 head medium Cauliflower, raw
  • 2 tbsp Oil, avocado
  • 3 medium scallions
  • 1 1/2 tsp Ginger Root
  • 1 1/2 tbsp Tamari
  • 2 tsp Toasted Sesame Oil
  • 220 g Eggs, Organic Medium Brown
  • 1/2 Peppers, hot chili, red, raw
  • 0 tsp Sea Salt
  • 1/4 cup Cilantro

DIRECTIONS

1 Separate the cauliflower into large florets. In two batches, pulse the florets in a food processor until the size of rice. (Makes about 7 cups uncooked riced cauliflower.)
2 Heat the avocado oil (or virgin coconut oil) in wok or extra-large, deep, cast iron skillet over high heat. Add the riced cauliflower, scallions (green and white parts), and ginger and stir-fry until the cauliflower is golden brown, about 6 minutes. Add the tamari and sesame oil and stir-fry until evenly combined, about 1 minute.
3 Push the riced cauliflower mixture to the sides of the wok. Add the eggs to the center and scramble, about 2 minutes. Stir the scrambled eggs into the riced cauliflower mixture.
4 Remove from heat and stir in the red hot chili pepper, salt, and cilantro. Adjust seasoning.
5 Garnish with additional fresh cilantro leaves, if desired, and serve.
6 Note: Serves 3 as an entrée or 6 as a side dish.