|Here we have Cauliflower "Fried Rice" served with some local tomatoes |
and simple sauteed chicken tenders.
Monday, September 18, 2017
Cauliflower “Fried Rice”
Yield: 4 servings
Recipe from Skinny Taste Fast & Slow
Husband-Tested in Alice’s Kitchen
If you are looking to cut some carbs and add more veggies to your diet, give this recipe a go. We thought it tasted surprisingly like “real” fried rice. I served it with a couple of chicken tenders and local tomatoes. This meal was quite satisfying for a weeknight.
1 medium head cauliflower
2 large eggs
Pinch of kosher salt
1 Tablespoon toasted sesame oil
½ small onion, finely chopped
5 scallions, chopped
½ cup frozen peas and carrots
2 cloves garlic, minced
**¼ cup reduced-sodium soy sauce (I thought this seemed a bit much. Next time I’ll begin with 2 Tablespoons and add more if needed.)
Remove and discard core of the cauliflower. Coarsely chop it into florets, then place half of them in a food processor. Pulse just until the cauliflower resembles grains of rice (do not over process or it will get mushy.) Set aside and repeat with the remaining cauliflower.
Heat a large nonstick pan or wok over medium heat and spray it with oil. In a small bowl, beat the eggs with the salt. Pour the eggs into the pan and cook, turning a few times, until set, about 1 minute or so. Transfer to a plate.
To the same pan, add the sesame oil, onion, scallions, peas and carrots and garlic. Cook, stirring, until just soft. Increase the heat to medium-high. Add the cauliflower “rice” and soy sauce. Stir, cover, and cook, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside, about 5 minutes. Add the egg, remove the pan from the heat. Serve.
Nutritional Info per 1¼ cup Serving: 138 calories; 6 g fat; 1.5 g saturated fat; 93 mg cholesterol; 15 g carbohydrates; 5.5 g fiber; 8 g protein; 6 g sugars; 653 mg sodium (this would be less if you use less soy sauce.)