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FRIED "RICE"
Nb persons: 4
Yield:
Preparation time:
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| FRIED "RICE" | |
| 10-15 ounces | fresh cauliflower, grated, about 1/2 head |
| 2 cloves | garlic, minced |
| Cooking oil, 2 tablespoons to 1/4 cup | |
| 1/4 cup | soy sauce |
| 1 teaspoon | sesame oil |
| 1 | egg, beaten |
| 3 | green onions, chopped |
| Dash | pepper, optional |
Heat the oil in a wok or large non-stick skillet on medium to medium-high. Add the cauliflower and garlic; stir-fry until the cauliflower is nearly tender, but not mushy. Stir in the soy sauce and sesame oil. Push the cauliflower to one side of the pan; pour in the beaten egg. Lightly scramble the egg briefly then mix into the cauliflower. Add the green onion and pepper, if using, and toss.
Makes 4-6 servings
Freezing not recommended
Per 1/6 recipe: 86 Calories; 6g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/8 recipe: 64 Calories; 5g Fat; 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
This is very similar to the Chinese Fried "Rice" recipe, but that is almost a main dish where this one is a meatless side dish. Of course you could add meat or other veggies, such as bean sprouts, onions, mushrooms, etc. This is very good and tastes very much like real fried rice. Click the photo to see a close-up.
UPDATE: If you add a 14 ounce can of bean sprouts, the carb count will be as follows:
Per 1/6 recipe: 91 Calories; 6g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 68 Calories; 5g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
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