Cauliflower Fried Rice

Craving Chinese food? Me too!  So when I started to “eat clean” and watch portion sizes, I realized that take-out was no longer an option for me.

Then I discovered a recipe for cauliflower fried rice!  This recipe has CHANGE MY LIFE!!  This is easy to make, uses only vegetables, and freezes well for lunches. It’s easily doubled.

I use carrots and broccoli as my “extra” veggies, but you could easily substitute a bag of frozen mixed veggies, such as peas, corn, and carrots. This recipe is versatile and can be adapted to fit the tastebuds of your family.

I typically add some shredded chicken to my Cauliflower Fried Rice to add some extra protein, but you could definitely add some scrambled eggs or your protein of choice.

This recipe is SURE to become a favorite, go-to meal for your family as it is for mine!  Enjoy!

 

Cauliflower Fried Rice

Servings: 4-6
Serving Size: 1 cup veggies
Portion Fix Containers: 2 Green

Ingredients:
1 large head of cauliflower, riced
1 clove of garlic, minced
2 C frozen veggies, thawed (your choice)
2 tbsp low-sodium soy sauce
Optional – protein/meat of your choice
1 ingredients

Directions:
1. Preheat oven to 375.
2. Chop cauliflower into small florets and put them into the food processor.
2 cauliflower
3. Pulse until it’s small and looks like rice. (Note: You may need to scrape the sides of the processor once).
3 cauliflower blender
4. You can either cook the riced cauliflower in the oven on a baking sheet lined with parchment paper for 25 minutes or use a large skillet. (I use a skillet to save on dishes and time.) In large skillet, combine the cauliflower rice and garlic.
4 cauliflower pan
5. Cook on low for 10-15 minutes to get the liquid out of the cauliflower
6. Add veggies to cauliflower rice and stir. Cook for an additional 5 minutes.


7. Pour on the soy sauce and stir. You can add meat (chicken) or scrambled eggs.
9 plated
Note: This freezes well when stored in portion sizes.

10 title

Cauliflower Fried Rice

  • Servings: 6
  • Difficulty: easy
  • Print

A delicious, healthy, and guilt-free alternative to traditional takeout. Portion Control Container Counts included.

Servings: 4-6 Serving Size: 1 cup veggies Containers: 2 Green Note: This freezes well when stored in portion sizes.

Ingredients

  • 1 large head of cauliflower, riced
  • 1 clove of garlic, minced
  • 2 C frozen veggies, thawed (your choice)
  • 2 tbsp low-sodium soy sauce
  • Optional – protein/meat of your choice

Directions

  1. Preheat oven to 375.
  2. Chop cauliflower into small florets and put them into the food processor.
  3. Pulse until it’s small and looks like rice. (Note: You may need to scrape the sides of the processor once).
  4. You can either cook the riced cauliflower in the oven on a baking sheet lined with parchment paper for 25 minutes or use a large skillet. (I use a skillet to save on dishes and time.) In large skillet, combine the cauliflower rice and garlic.
  5. Cook on low for 10-15 minutes to get the liquid out of the cauliflower
  6. Add veggies to cauliflower rice and stir. Cook for an additional 5 minutes.
  7. Pour on the soy sauce and stir. You can add meat (chicken) or scrambled eggs.

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