CAULIFLOWER SHRIMP FRIED RICE
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In a food processor, add the cauliflower florets, salt, pepper and garlic powder. Pulse until the texture is coarse resembling rice, about 20 or 30 seconds. To make the saucein a small bowl, combine all sauce ingredients and stir. One of My Favorite Whole30 Meals: Cauliflower Fried Rice with Sausage, Squash & Blueberries!
Loads of garlicky goodness, tons of veggies, and quality protein to keep you fueled and satisfied—this Whole30 cauliflower fried rice bowl has it all! Sure, the combination of sausage, butternut squash, and blueberries might seem unusual. Mix the rice and lower heat to medium and cover the pan and cook until the cauliflower rice is tender, about 5 to 7 minutes.
Add the soy sauce and sesame oil, stirring to combine. Taste the rice and add more soy sauce, salt, and pepper as needed. Add the eggs and shrimp, stir, and cook for a.
Heat sesame oil in a large nonstick skillet over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add riced cauliflower medley and cook, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Stir in soy sauce and cook for 1 minute. Add shrimp mixture to pan; stir-fry 4 to 5 minutes or until shrimp are done.
Add riced cauliflower; stir-fry 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and cook 30 seconds; toss with rice mixture, and stir-fry until egg is cooked. Add the grated cauliflower, soy sauce, red pepper flakes, sugar, and salt.
Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are warmed through, a few minutes. Just pulse the raw cauliflower into “rice” in the food processor and then stir fry the whole thing up.
No soaking, no pressing, no strange and unusual kitchen moves other than just pulsing a few pieces of cauliflower into this magical rice substitute. This recipe is too easy for you to even have any excuses. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.
Stir-fry until the vegetables are tender, about 5 minutes. As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce. Cauliflower Fried Rice.
Ingredients: 3 cups of grated raw cauliflower (use a cheese grater or food processor) 1/2 cup frozen peas. 1/2 cup carrots, thinly sliced. 3-4 garlic cloves, minced.
1/2 cup onion, diced. 1/2 TBSP olive oil. 2 eggs (or 4 egg whites) scrambled.
List of related literature:
|from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good|
|from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes|
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|from Keto Restaurant Favorites|
|from The Rainbow Diet: A Holistic Approach to Radiant Health Through Foods and Supplements|
|from Medical Medium Liver Rescue: Answers to Eczema, Psoriasis, Diabetes, Strep, Acne, Gout, Bloating, Gallstones, Adrenal Stress, Fatigue, Fatty Liver, Weight Issues, SIBO & Autoimmune Disease|
|from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy|
|from Authentic Iran: Modern Presentation of Ancient Recipes|
|from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You|
|from Simply Keto: A Practical Approach to Health & Weight Loss, with 100+ Easy Low-Carb Recipes|