{NEW} Veggie Cauliflower “Fried Rice” 🌱
This veggie-packed cauliflower “rice” makes for a really delicious, satisfying, and SUPER quick, one-pan meal to eat immediately; but it’s also one of our favorites for meal prep!
You can use pre-cut cauliflower rice to make this even quicker! This can be found just about everywhere these days. Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.
My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.
Sometimes I’ll add a few extra eggs to increase the protein in this recipe.
Shrimp is an AWESOME addition too if you’re looking to create a protein-packed meal.
makes about 4 servings
Ingredients:
- 1 small cauliflower head, broken into florets
- 1 small head of broccoli, broken into small florets
- 1 1/2 Tbsp olive oil, or avocado oil divided
- 1 cup organic corn, fresh or frozen (thawed)
- 1 red bell pepper, diced
- 4 green onions, sliced
- 2 large eggs, beaten
- 2 Tbsp low sodium soy sauce, coconut aminos, or Bragg’s liquid aminos
- 1 tsp garlic salt
- 1 tsp ginger powder or 1 Tablespoon freshly ground ginger
- 1 Tbsp sesame seeds, or to taste
Ingredients:
- Place cauliflower florets in a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.
- Heat 1 tablespoon of your oil in a large skillet over medium-high heat. Add in broccoli, corn, bell pepper, green onions, garlic salt, and ginger, then stir fry for about 4 minutes.
- Next, stir in the cauliflower “rice” and cook for additional 3-4 minutes, or until tender. Add in soy sauce/aminos, and cook stirring constantly until most of the liquid has reduced.
- Using your spatula, carefully push the rice mixture towards the edge of the pan, creating an empty space in the center.
- Into this space add remaining oil, then pour in the beaten eggs.
- Cook the eggs stirring constantly, then gently fold them into the rice.
- Remove from heat and sprinkle with sesame seeds.
- Enjoy immediately OR later for meal prep.
- For food prep:
- You can divide this cauliflower rice equally among 4 airtight containers, allowing to cool, seal, then store refrigerated for up to 5 days. Reheat it just before serving and enjoy!
❤Rachel
Category: Dinner, Food Prep
Ingredients
- 1 small cauliflower head, broken into florets
- 1 small head of broccoli, broken into small florets
- 1 1/2 Tbsp olive oil, or avocado oil divided
- 1 cup organic corn, fresh or frozen (thawed)
- 1 red bell pepper, diced
- 4 green onions, sliced
- 2 large eggs, beaten
- 2 Tbsp low sodium soy sauce, coconut aminos, or Bragg's liquid aminos
- 1 tsp garlic salt
- 1 tsp ginger powder, or 1 Tablespoon freshly ground ginger
- 1 Tbsp sesame seeds, or to taste
Instructions
- Place cauliflower florets in a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.
- Heat 1 tablespoon of your oil in a large skillet over medium-high heat. Add in broccoli, corn, bell pepper, green onions, garlic salt and ginger, then stir fry for about 4 minutes.
- Next, stir in the cauliflower "rice" and cook for additional 3-4 minutes, or until tender. Add in soy sauce/aminos, and cook stirring constantly until most of the liquid has reduced.
- Using your spatula, carefully push the rice mixture towards the edge of the pan, creating an empty space in the center.
- Into this space add remaining oil, then pour in the beaten eggs.
- Cook the eggs stirring constantly, then gently fold them into the rice.
- Remove from heat and sprinkle with sesame seeds.
- Enjoy immediately OR later for meal prep.
- You can divide this cauliflower rice equally among 4 airtight containers, allowing to cool, seal, then store refrigerated for up to 5 days. Reheat it just before serving and enjoy!
For food prep:
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