"FRIED" CAULIFLOWER RICE
Tastes like fried rice without the rice! Low calorie, low fat. This tasted even better the second day. This dish can be vegetarian or you can add meat, tofu and/or shellfish. Omit the egg if you don't eat eggs. TIP 1: Great dish to use up leftover grilled chicken or pork or beef. TIP 2: This is a one skillet, one bowl and one spatula dish. Have a larger serving bowl at the ready to hold cooked meat and egg while veggies cook.
Provided by Jessica A.
Categories < 30 Mins
Time 30m
Yield 4 cups, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Have all ingredients chopped, shredded, riced, etc. prior to beginning the cooking process. Ricing cauliflower is easy peasy. Just cut up a head of cauliflower and put it in a food processor. Pulse until it resembles grains of rice. OR.buy it pre-riced. I find it at Trader Joes.
- Spray a large skillet with cooking spray and heat it on the stove. Medium high to medium heat depending on your equipment.
- Crack eggs into the skillet and immediately scramble them up using a spatula. When eggs are completely scrambled and cooked, transfer to a serving bowl.
- In the same skillet, respray with cooking spray and add the chicken thighs. Cook until done. Transfer to serving bowl, right on top of the egg.
- In same skillet, respray with cooking spray and add the shrimp. Cook until it turns pink. Be careful of overcooking! Transfer to serving bowl on top of chicken.
- In the same skillet, add oil and heat up over medium heat. Add the onion, carrots and garlic. Saute until onion is almost translucent. Add the cauliflower and saute until done--can take up to five minutes. Use the spatula to continually move the veggies around the pan to ensure even cooking.
- When cauliflower is nicely browned, add the egg, meat and shrimp back into the pan.
- Add the soy sauce and peas. Cook until peas are heated up.
- Enjoy!
Nutrition Facts : Calories 465.5, Fat 26.8, SaturatedFat 6.7, Cholesterol 310.3, Sodium 938, Carbohydrate 23.2, Fiber 6.2, Sugar 8.2, Protein 33.7
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