HOW TO COOK FROZEN RICED CAULIFLOWER RECIPES

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THAI FRIED RICED CAULIFLOWER RECIPE | GEOFFREY ZAKARIAN ...



Thai Fried Riced Cauliflower Recipe | Geoffrey Zakarian ... image

Provided by Geoffrey Zakarian

Categories     main-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 17

1 pound boneless, skinless chicken breast, cut into thin slices
1 teaspoon cornstarch 
2 tablespoons oyster sauce 
1 tablespoon fish sauce 
2 teaspoons soy sauce 
1 teaspoon sugar 
1/4 cup canola oil 
1 small yellow onion, finely diced
1 red bell pepper, finely diced
1 tablespoon minced ginger 
5 cloves garlic, minced 
1 Thai chile pepper, thinly sliced 
One 12-ounce package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold 
1/2 lime 
2 scallions, green and white parts, chopped
1 tablespoon chopped toasted peanuts 
1/2 cup fresh cilantro leaves 

Steps:

  • Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl.
  • Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate.
  • Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes.
  • Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.

KETO CAULIFLOWER FRIED RICE - JUST LIKE TAKEOUT! - KETOCONNECT



Keto Cauliflower Fried Rice - Just Like Takeout! - KetoConnect image

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

1 head cauliflower
1/2 cup Frozen Peas/Carrots (Use any veggies you like!)
1 tbsp ghee
2 large eggs
1 tbsp Sesame Seeds
2 tsp Sesame Oil
1 tbsp liquid aminos
1/2 cup white onion
1 tbsp minced garlic
salt/pepper

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

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