Easy Cauliflower Fried Rice Recipes
CAULIFLOWER FRIED RICE
It looks like rice, it tastes like rice, but it's not! And no one will ever know, unless you tell them. This quick and easy Fried Rice recipe tastes like it just came from your favorite Chinese restaurant. Serve as a side or add cooked chicken, pork or shrimp for a fast and easy main dish.
Provided by Green Giant
Categories Trusted Brands: Recipes and Tips
Time 13m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a large nonstick skillet and cook garlic and ginger over medium heat 1 minute.
- Add Green Giant Riced® Cauliflower Medley and cook 5 minutes, stirring frequently, or until vegetables are until tender-crisp.
- Stir in soy sauce and cook 1 minute.
- Stir in cooked egg and continue cooking 1 minute or until heated through.
Nutrition Facts : Calories 86.9 calories, Carbohydrate 6.4 g, Cholesterol 42.2 mg, Fat 5.3 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 498.3 mg, Sugar 0.4 g
EASY CAULIFLOWER FRIED RICE
I typically make this with chicken as the protein, but shrimp works great as well. I use pre-made cauliflower rice and rotisserie chicken for a fast easy dinner option. If you're using raw chicken, just cook that first, then remove from the pan and continue with the recipe.
Provided by Wendelina
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-cook the cauliflower rice and have ready.
- In a large wok, heat oil of your choosing. Add in the celery, onion and carrots.
- Stir-fry until heated through.
- Make a hole in the center of the veggies. Crack your eggs here and scramble them.
- Stir quickly to cook the egg, then combine with the veggies.
- Add in the chicken and garlic powder and cook for a minute to heat through.
- Add in the cauliflower rice, sesame oil, soy sauce, salt and pepper and mix well.
Nutrition Facts : Calories 488.7, Fat 9.9, SaturatedFat 1.9, Cholesterol 93, Sodium 1165, Carbohydrate 86.3, Fiber 3.6, Sugar 3.9, Protein 11.6
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CAULIFLOWER FRIED RICE - ONCE UPON A CHEF
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Cuisine American, Asian, ChineseTotal Time 30 minsCategory DinnerCalories 273 per serving
- 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.)
- 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.
- 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.
EASY CAULIFLOWER FRIED RICE RECIPE - PRIMAVERA KITCHEN
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3.7/5 (33)Calories 210 per servingCategory Main Course
- Pulse the cauliflower florets in a food processor for about 25-30 seconds until it's a rice-like consistency.
- In a large skillet, add 1 tablespoon of sesame oil over medium heat. Add the eggs, and stir them until they are cooked. Set aside.
- In the same skillet, add the remaining 1 tablespoon of the sesame oil, onions, carrots, and garlic. Cook until the veggies are fully cooked.
- Add the cauliflower rice, green peas, soy sauce, black pepper, and the cooked eggs. Mix everything well to combine. Be careful to not overcook. Otherwise, the cauliflower will become soggy.
EASY CAULIFLOWER FRIED RICE RECIPE | EATINGWELL
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Category Healthy Vegetarian Fried Rice RecipesCalories 291 per servingTotal Time 25 mins
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggs and cook, tilting the pan and lifting the edges with a spatula to let the uncooked egg flow underneath, until almost set on the bottom, 1 1/2 to 2 minutes. Flip and continue cooking until set completely, about 30 seconds more. Transfer to a cutting board and slice into bite-size strips.
- Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add cauliflower rice, bell pepper, scallion whites and ginger. Cook, stirring occasionally, until the cauliflower is soft and beginning to brown, about 5 minutes. Add chile-garlic sauce, soy sauce (or tamari), peanuts and the eggs. Stir until combined and heated through, about 30 seconds. Garnish each serving with scallion greens.
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