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Cauliflower “Fried” Rice

Cauliflower 'Fried' Rice
Serves 14
A PostOp Living class favorite. This one hits it out of the park. Your family will Never guess it's cauliflower.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
76 calories
6 g
27 g
5 g
3 g
1 g
95 g
143 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
95g
Servings
14
Amount Per Serving
Calories 76
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 27mg
9%
Sodium 143mg
6%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
8%
Sugars 2g
Protein 3g
Vitamin A
27%
Vitamin C
42%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups frozen peas
  2. 1/2 cup water
  3. 1/4 cup sesame oil, divided
  4. 4 cups cubed chicken or pork loin
  5. 6 green onions, sliced
  6. 1 large carrot, cubed
  7. 2 cloves garlic, minced
  8. 1 whole cauliflower, grated in food processor
  9. 2-3 tablespoons low-sodium soy sauce or tamari sauce
  10. 2 eggs, beaten
Instructions
  1. Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
  2. Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
  3. Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
  4. Stir pork and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
  5. Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.
  6. Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.
Cook's Notes
  1. Shred cauliflower using the largest side of a grater; the end product resembles grains of rice.
  2. You can use any lean meat in this dish, and add or substitute vegetables of choice. Servings listed as bariatric serves. Makes 6 normal servings.
beta
calories
76
fat
5g
protein
3g
carbs
6g
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