Post by Loupy on Nov 1, 2015 16:47:57 GMT -7
Healthy Cauliflower Fried “Rice”
From: Kelly @ www.eat-yourself-skinny.com/
Ok so this is a game changer folks. I should also probably mention that this dish is definitely husband approved, and that’s saying A LOT. My hubs is super picky, especially when it comes to making over his favorite recipes so I wish you all could have seen his face when I told him this was cauliflower.
Now I prefer to use a food processor to create the cauliflower “rice” as it literally only takes a few seconds (HUGE time saver!), but if you don’t have one on hand you can always use a cheese grater or even chop it yourself into fine little pieces, but I’m all about recipes that are quick, easy and save you time! I also love that this entire dish is cooked in one single skillet (or wok), so that makes clean up a breeze too. Simply saute your veggies, stir in the cauliflower rice, drizzle everything with sauce and BOOM. You’ve got dinner ready to go in under 20 minutes!
You see what I mean about this being a game changer now? I honestly won’t ever go back to regular fried rice again, I mean why would I? This version is just TOO good to pass up and too good for YOU too!
INGREDIENTS
1 head cauliflower, chopped into florets
1 small yellow onion, finely chopped
1/2 cup frozen peas
1/2 cup carrots, cubed
2 eggs, beaten
1 Tbsp sesame oil
1/4 cup low sodium soy sauce
1 Tbsp light brown sugar
1/8 tsp. ground ginger
Pinch red pepper flakes
2 Tbsp green onions, chopped
INSTRUCTIONS
Chop head of cauliflower into florets and place in food processor.
Pulse until it starts to resemble rice; set aside.
Heat a large wok (or skillet) over medium heat and drizzle in sesame oil.
Add onion, peas and carrots and saute until tender, about 2 minutes.
Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
Stir in cauliflower "rice" and pour the soy sauce over top, mixing well.
Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
Top with green onions, serve and enjoy!
NUTRITIONAL INFORMATION
WW Points+: 3 pts
Serving Size: 1 1/4 cup
Calories: 131
Fat: 6.3 g
Carbs: 13.5 g
Fiber: 3 g
Protein: 6.5 g
From: Kelly @ www.eat-yourself-skinny.com/
Ok so this is a game changer folks. I should also probably mention that this dish is definitely husband approved, and that’s saying A LOT. My hubs is super picky, especially when it comes to making over his favorite recipes so I wish you all could have seen his face when I told him this was cauliflower.
Now I prefer to use a food processor to create the cauliflower “rice” as it literally only takes a few seconds (HUGE time saver!), but if you don’t have one on hand you can always use a cheese grater or even chop it yourself into fine little pieces, but I’m all about recipes that are quick, easy and save you time! I also love that this entire dish is cooked in one single skillet (or wok), so that makes clean up a breeze too. Simply saute your veggies, stir in the cauliflower rice, drizzle everything with sauce and BOOM. You’ve got dinner ready to go in under 20 minutes!
You see what I mean about this being a game changer now? I honestly won’t ever go back to regular fried rice again, I mean why would I? This version is just TOO good to pass up and too good for YOU too!
INGREDIENTS
1 head cauliflower, chopped into florets
1 small yellow onion, finely chopped
1/2 cup frozen peas
1/2 cup carrots, cubed
2 eggs, beaten
1 Tbsp sesame oil
1/4 cup low sodium soy sauce
1 Tbsp light brown sugar
1/8 tsp. ground ginger
Pinch red pepper flakes
2 Tbsp green onions, chopped
INSTRUCTIONS
Chop head of cauliflower into florets and place in food processor.
Pulse until it starts to resemble rice; set aside.
Heat a large wok (or skillet) over medium heat and drizzle in sesame oil.
Add onion, peas and carrots and saute until tender, about 2 minutes.
Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
Stir in cauliflower "rice" and pour the soy sauce over top, mixing well.
Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
Top with green onions, serve and enjoy!
NUTRITIONAL INFORMATION
WW Points+: 3 pts
Serving Size: 1 1/4 cup
Calories: 131
Fat: 6.3 g
Carbs: 13.5 g
Fiber: 3 g
Protein: 6.5 g
