Best Spicy Fried Rice Recipe

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WebMeanwhile heat 1 tablespoon of butter in a large skillet. Add the eggs and scramble until fully cooked. Remove them from the pan …

Rating: 4.7/5(9)
Calories: 161 per servingCategory: Main Course1. Cut cauliflower into large chunks and add to a food processor. Pulse until the cauliflower resembles rice, set aside.
2. Meanwhile heat 1 tablespoon of butter in a large skillet.
3. Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
4. Add the remaining tablespoon of butter into the pan. Add carrots, onion and riced cauliflower to the pan and cook until tender and lightly caramelized, 3-4 minutes. Stir in garlic and cook for an additional minute.
Rating: 4.3/5(3)
Total Time: 30 minsCategory: Main CourseCalories: 230 per serving5. Prep the cauliflower: Cut into large pieces, then shred with the large side of a box grater. For quicker grating, place cut florets in a large food processor, then pulse until the cauliflower resembles small grains of rice. Set aside.
6. In a small bowl, scramble the eggs with 1/4 teaspoon salt. In a large, non-stick skillet, heat 1 teaspoon grapeseed oil. Once the oil is hot and shiny, add the eggs and cook, stirring occasionally, until barely set. Transfer to a large, clean bowl and toss with 1 teaspoon sesame oil.
7. Carefully wipe the skillet clean, then heat the remaining 1 tablespoon grapeseed oil over medium high. Add the pineapple, bell pepper, and carrots. Cook, stirring constantly, until the juices have evaporated and the pineapple is lightly caramelized, 8-10 minutes. Stir in the edamame, green onions and garlic and cook until fragrant, 30 seconds to 1 minute. Add the cauliflower to the skillet. Cook until the cauliflower is hot but not mushy, 1-2 minutes. Stir in the eggs, soy sauce, Sriracha sauce, and remaining 1 teaspoon sesame oil. Serve warm, topped with cilantro and green onions.

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WebAdd broth and salt; stir well to combine. Increase heat to medium, cover and cook until the sauce comes to a rolling boil, about 3 minutes. Stir in rice and reduce heat …

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WebOver medium heat, add the avocado oil and add the riced cauliflower. Cook it over medium heat for about 8 to 10 minutes or until the rice is soft. Just before the rice is done, add salt, pepper, garlic, and …

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WebFor the rice: Rinse and drain the shirataki (or Konjac) rice, following the package instructions. Saute the rice over a large cast iron or non-stick skillet with no oil over low heat. Stir periodically and gently until …

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WebHeat the sesame or olive oil in the skillet before adding the cauliflower rice stir fry (from frozen). Cook for 5-6 minutes with minimal stirring. Whisk the eggs together while cooking. Create a well in the …

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WebAdd olive oil, soy sauce, onion, garlic, ginger, and chicken to a large skillet or wok on medium heat. Cook for approximately 4-5 minutes until the chicken is cooked through. …

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WebTurn the heat to high and add the chicken, white onion pieces, ginger, and garlic. Stir fry until the chicken is just barely cooked through, then add the carrots and …

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WebAdd the vegetable oil. Pour in the beaten eggs, cook, and stir until scrambled. Transfer to a plate and set aside. In the same skillet add garlic and carrots and saute …

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WebCoat a large pan with non-stick cooking oil. Add all of your vegetables and cook until browned. While the vegetables are cooking prepare your rice. Once the rice is …

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WebAdd the cauliflower rice, reserved cooked veggies and frozen peas to the pan. Stir in the soy sauce and sesame oil and cook until cauliflower has just softened 2-3 minutes. Sprinkle the shrimp with salt …

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WebAdd 1 tablespoon of the peanut oil to the skillet. Add the onion, ginger, garlic and pork loin. Cook through, stirring frequently, about 5-8 minutes. Set aside. Add the …

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WebHeat the coconut oil in a wok and add the bok choy stems. Fry until tender. Then add the garlic and cook until golden brown. Add the pork and the oyster …

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WebDirections. In a nonstick wok or large skillet, heat the oil. Add the onion and carrots and stir-fry over high heat until softened and beginning to brown, about 5 …

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WebAdd extra virgin olive oil to a large skillet and bring to medium heat. Add bell peppers and shredded carrots to the skillet. Cook 5 minutes just until the veggies are tender, stirring them occasionally. Add the

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WebCrispy Peanut Tofu and Cauliflower Rice Stir-Fry. Courtesy of Minimalist Baker. Come for the rice, stay for the baked peanut tofu. Pre-bake the tofu before …

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