Quick Fried Rice Recipe

Quick and Easy Keto Fried Rice I Eat Keto

WebMar 3, 2024 · Heat 1 tbsp of olive oil in a large pan or wok over medium heat. Add the shallots, spring onions, carrots and spices first, stir for …

1. Prepare the finely chopped vegetables and keep 1 spring onion in a separate bowl because you'll use it raw as a topping.
2. Heat 1 tbsp of olive oil in a large pan or wok over medium heat. Add the shallots, spring onions, carrots and spices first, stir for approx. 1 minute, then add all the other vegetables, keep stirring and cook for 4-5 minutes or until there is no water left.
3. Create some space in the middle of the pan for the eggs. Add the eggs (previously beaten with a fork) and cook them exactly like you would do to make scrambled eggs. Mix well and add 1-2 tbsp of olive oil just before serving. Taste and adjust the amount of spices according to your preferences.

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Cauliflower Fried Rice Wholesome Yum

WebNov 22, 2023 · Saute the veggies: In a large saute pan over medium heat, heat a tablespoon of butter. Add the garlic, onions, and red peppers. …

Rating: 4.8/5(41)

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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.

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