PUBLIX FRIED CHICKEN NUTRITION RECIPES

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CAULIFLOWER "FRIED RICE" RECIPE - SKINNYTASTE



Cauliflower "Fried Rice" Recipe - Skinnytaste image

Cauliflower "Fried Rice" is my favorite low-carb side dish when I'm craving Chinese take-out!

Provided by Gina

Categories     Side Dish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 11

1 medium head (about 24 oz cauliflower, rinsed)
1 tbsp sesame oil
2 egg whites
1 large egg
pinch of salt
cooking spray
1/2 small onion (diced fine)
1/2 cup frozen peas and carrots
2 garlic cloves (minced)
5 scallions (diced, whites and greens separated)
3 tbsp soy sauce (or more to taste (Tamari for Gluten Free, Coconut Aminos for Paleo/Whole30))

Steps:

  • Remove the core and let the cauliflower dry completely.
  • 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.
  • Combine egg and egg whites in a small bowl and beat with a fork. 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 times until set; set aside.
  • Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.Raise the heat to medium-high.
  • Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
  •  Add the egg then remove from heat and mix in scallion greens.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 108 kcal, CarbohydrateContent 14 g, ProteinContent 9 g, FatContent 3 g, CholesterolContent 47 mg, SodiumContent 868 mg, FiberContent 6 g, SugarContent 1 g

CAULIFLOWER "FRIED RICE" RECIPE - SKINNYTASTE



Cauliflower "Fried Rice" Recipe - Skinnytaste image

Cauliflower "Fried Rice" is my favorite low-carb side dish when I'm craving Chinese take-out!

Provided by Gina

Categories     Side Dish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 11

1 medium head (about 24 oz cauliflower, rinsed)
1 tbsp sesame oil
2 egg whites
1 large egg
pinch of salt
cooking spray
1/2 small onion (diced fine)
1/2 cup frozen peas and carrots
2 garlic cloves (minced)
5 scallions (diced, whites and greens separated)
3 tbsp soy sauce (or more to taste (Tamari for Gluten Free, Coconut Aminos for Paleo/Whole30))

Steps:

  • Remove the core and let the cauliflower dry completely.
  • 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.
  • Combine egg and egg whites in a small bowl and beat with a fork. 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 times until set; set aside.
  • Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.Raise the heat to medium-high.
  • Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
  •  Add the egg then remove from heat and mix in scallion greens.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 108 kcal, CarbohydrateContent 14 g, ProteinContent 9 g, FatContent 3 g, CholesterolContent 47 mg, SodiumContent 868 mg, FiberContent 6 g, SugarContent 1 g

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