Cauli-Flied Rice Recipe - Cooking Index
Cauli-Flied Rice Recipe - Cooking Index
This is a pan-Asian mix combining flavours and techniques from China, Thailand and Vietnam. Chinese like their fried rice to be white, Thais like the flavour of golden fried garlic and Vietnamese like to add a bit of black pepper.
Type: Vegetables| 2 lbs | 908g / 32oz | Trimmed cauliflower |
| 4 tablespoons | 60ml | Vegetable oil |
| 4 | Garlic cloves - minced | |
| 3 | Diced cooked meat - (to 4) | |
| 3 | Eggs | |
| 1 teaspoon | 5ml | Salt |
| 2 | Green onions - thinly sliced | |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
Grate the cauliflower using the medium-sized holes of a grater. Grate the core too. With your hands squeeze out as much water as you can. This may not be necessary for some cauliflower as they vary in degree of wetness.
Over high heat, heat the oil (bacon fat can be used here too) in a wok or large heavy frying pan and add the garlic. Stir-fry until pale gold. Add the meat and fry until lightly browned.
Break in the eggs and fry until softly scrambled. Add the grated cauliflower, sprinkle with salt and stir and fry until it's tender-crisp, about 5 to 8 minutes. The length of time will depend on the cauliflower.
Stir in the green onion and pepper. Check the seasoning and serve.
This recipe yields 4 main dish or 8 side dish servings.
Total Carbohydrates: 55 grams
Total Carbohydrates Minus Fiber: 37.68 grams
Carbohydrates per Serving (4): 13.75 grams
Carbohydrates per Serving minus Fiber (4): 9.42 grams
Carbohydrates per Serving (8): 6.87 grams
Carbohydrates per Serving minus Fiber (8): 4.71 grams
Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca
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