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RECIPE
10 INGREDIENTS6 STEPS10MIN

Cauliflower Fried Rice

5.0
2 Ratings

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This recipe on how to make cauliflower fried rice incorporates all the yummy flavors of traditional fried rice, but is cooked healthy and delicious. For an added bonus, it is faster and easier than making “real” fried rice! Try it! What do you have to loose?
10MIN
Total Time

A Fork's Tale

Hi, I am Katie, the little voice behind A Fork’s Tale. I have a strong love for photography and desire to grow and develop my skills.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Large  Cauliflower , roughly chopped
1 Tbsp
Sesame Oil
1 tsp
Sesame Oil
1 Tbsp
Carrots , finely sliced
2
Scallions , sliced
2 cloves
Garlic , minced
to taste
Salt and Pepper
1
3 Tbsp

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Nutrition Per Serving

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CALORIES
130
FAT
6.6 g
PROTEIN
7.3 g
CARBS
14.0 g

Cooking Instructions

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Step 1
If using frozen cauliflower, microwave 45 seconds to allow food processor to grate it easier.
Step 2
Push Cauliflower (1) food processor using with the grating attachment. If you do not have the grating attachment, you can use the regular blade, but it will be cut differently.
Step 3
Heat Sesame Oil (1 tablespoon) in a wok or large nonstick skillet over high heat. Add cauliflower. Cook for one minute.
Step 4
Add Scallion (2), Frozen Green Peas (1/4 cup), and Carrot (1 tablespoon) then stir fry until cauliflower is just beginning to turn tender, 2-3 minutes.
Step 5
Add Garlic (2 clove) and continue to stir fry for about 30 more seconds. Create a well in the center of the cauliflower rice and add Sesame Oil (1 teaspoon). Crack an Egg (1) in the center and scramble. Once cooked, mix egg in with the cauliflower rice. Add Salt and Pepper (to taste), and Soy Sauce (3 tablespoon).
Step 6
Serve hot.

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Nutrition Per Serving
Calories
130
% Daily Value*
Fat
6.6 g
8%
Saturated Fat
1.3 g
6%
Trans Fat
0.0 g
--
Cholesterol
45.6 mg
15%
Carbohydrates
14.0 g
5%
Fiber
4.9 g
18%
Sugars
4.8 g
--
Protein
7.3 g
15%
Sodium
747.8 mg
33%
Vitamin D
0.2 µg
1%
Calcium
71.0 mg
5%
Iron
2.2 mg
12%
Potassium
749.6 mg
16%
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