Cauliflower Fried Rice Recipe Using Frozen Cauliflower

June 10, 2023 Post a Comment

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10+ Best Frozen Cauliflower Rice Recipes Cauliflower rice recipes, Frozen cauliflower rice from br.pinterest.com

Description

Cauliflower fried rice is a healthier alternative to traditional fried rice. This recipe uses frozen cauliflower instead of rice, making it low-carb and gluten-free. It's a quick and easy dish that's perfect for a weeknight dinner or meal prep. The frozen cauliflower makes this recipe even easier to prepare, as you don't need to spend time chopping or grating it. Plus, it's a great way to sneak some extra veggies into your diet.

Prep Time

The prep time for this recipe is minimal, as the frozen cauliflower is already chopped. It should take around 10 minutes to prepare all the ingredients.

Cook Time

The cook time for this recipe is about 15 minutes.

Ingredients

- 1 bag of frozen cauliflower rice (16 oz) - 2 tablespoons of oil (vegetable or coconut) - 1 small onion, diced - 3 cloves of garlic, minced - 1 cup of mixed vegetables (frozen or fresh) - 2 eggs, beaten - 2 tablespoons of soy sauce - Salt and pepper to taste - Optional: green onions for garnish

Equipment

- Large skillet or wok - Spatula

Method

1. Heat the oil in a large skillet or wok over medium-high heat. 2. Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes, until the onion is translucent. 3. Add the mixed vegetables to the skillet and sauté for 2-3 minutes, until they are slightly softened. 4. Push the vegetables to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until they are cooked through. 5. Add the frozen cauliflower rice to the skillet and stir everything together. 6. Add the soy sauce, salt, and pepper to the skillet and stir to combine. 7. Cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower is heated through and slightly browned. 8. Serve hot, garnished with chopped green onions if desired.

Notes

- You can use any type of mixed vegetables you like for this recipe. Carrots, peas, and corn are a classic combination, but you can also use bell peppers, broccoli, or any other veggies you have on hand. - If you want to add some protein to this dish, you can stir in some cooked chicken, shrimp, or tofu at the end. - If you don't have soy sauce, you can use tamari or coconut aminos instead.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately: - Calories: 140 - Fat: 9g - Carbohydrates: 11g - Fiber: 4g - Protein: 6g

Recipe Tips

- Make sure to use a large skillet or wok for this recipe, as the cauliflower can be bulky and you don't want to overcrowd the pan. - If you're using fresh vegetables instead of frozen, make sure to chop them into small pieces so they cook evenly. - Don't overcook the cauliflower, or it will become mushy. It should be slightly browned and tender, but still have some texture. - You can make this recipe ahead of time and store it in the fridge for up to 4 days. Just reheat it in the microwave or on the stovetop before serving.