A healthy twist on our beloved takeout fried rice. Riced cauliflower is an excellent low-carb and low-calorie alternative to rice. It has a mild flavor, as well as a texture and appearance similar to that of cooked rice, with only a fraction of the calories and carbs.
To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
Serve immediately, garnished with sesame seeds, if desired.
Serve immediately, garnished with sesame seeds, if desired.
Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
In a small bowl, whisk together the ingredients; set aside.
To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
Mince garlic, and dice onion.
Heat vegetable oil in a large skillet or wok over medium high heat.
Chop broccoli, peel and grate carrots.
Let cool before dicing eggs into small pieces; set aside.
Add eggs and cook until cooked through, about 2-3 minutes per side.
Heat vegetable oil in a medium skillet over low heat.
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