Fried Rice Recipe Using Cauliflower

Healthy Cauliflower Fried Rice The Clean Eating Couple

WebApr 10, 2024 · In a pan, heat 1/2 tablespoon olive oil. Sauté onions and garlic for 5 minutes. After 5 minutes add in peppers and carrots. Sauté for an additional 5 minutes until they …

Rating: 5/5(13)

Preview

See Also:

Show details

Cauliflower Fried Rice RecipeTin Eats

WebJan 8, 2020 · Cook, stirring regularly, for 4 minutes until sauce is reduced and cauliflower is almost cooked - firm, tender crisp, not soft and …

Rating: 5/5(46)
1. Heat 1 tbsp oil in a large skillet over high heat.
2. Add garlic and onion, cook for 30 seconds.
3. Add ham, cook for 1 minute to release flavour.
4. Add frozen vegetables, cook 2 minutes until carrot is almost cooked.

Preview

See Also:

Show details

Cauliflower "Fried Rice" Recipe Skinnytaste

WebMar 20, 2014 · Season with salt. Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few …

1. Remove the core and let the cauliflower dry completely.
2. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
3. Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
4. Heat a large saute pan or wok over medium heat and spray with oil.

Preview

See Also:

Show details

Cauliflower Fried Rice Once Upon a Chef

WebOct 26, 2016 · Wipe the pan clean. Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger …

1. Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of a box or hand-held grater. Set aside. (Skip this step if using 'ready to cook' cauliflower rice.)
2. Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.
3. Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4 teaspoon salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.

Preview

See Also: Rice RecipesShow details