KETO CAULIFLOWER FRIED RICE - JUST LIKE TAKEOUT! - KETOCONNECT
Whip up a delicious batch of our cauliflower fried rice for your next asian inspired dish!
Provided by Matt Gaedke
Categories Side Dish
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Break cauliflower into small pieces and place in processor.
- Pulse until desired "rice" consistency.
- Heat a skillet over medium-high heat and add ghee.
- Place pulsed "rice" into pan and flatten out over entire surface. Allow to cook through for 10 minutes (cauliflower should brown/get crispy).
- Stir rice and add onion, garlic, peas and carrots, and season with salt and pepper.
- Continue to cook and stir over medium-high heat for 5 minutes.
- Push "rice" to one side of pan, grease the empty half and crack two eggs into pan.
- Combine eggs and "rice" until eggs are cooked through.
- Add soy sauce and sesame oil and combine well.
- Turn off heat and garnish with sesame seeds. Serve warm and enjoy!
Nutrition Facts : Calories 153.25 kcal, CarbohydrateContent 12 g, ProteinContent 7.3 g, FatContent 9.25 g, FiberContent 4.25 g, ServingSize 1 serving
CHICKEN CAULIFLOWER "FRIED RICE" RECIPE | KATIE LEE BIEGEL ...
Provided by Katie Lee Biegel
Categories main-dish
Total Time 20 minutes
Cook Time 20 minutes
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.
- Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
- As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.
Nutrition Facts : Calories 401, FatContent 21 grams, SaturatedFatContent 4 grams, CholesterolContent 175 milligrams, SodiumContent 930 milligrams, CarbohydrateContent 17 grams, FiberContent 5 grams, ProteinContent 39 grams, SugarContent 5 grams
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