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My review
Cauliflower Fried 'Rice'
John Melinte
"This is a low-carb option for those who want all the flavor of Chinese fried rice but none of the guilt."
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Ingredients
45 m servings 366 calsOriginal recipe yields 6 servings
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Directions
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- Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
- Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
- Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
- Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
- Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.
Footnotes
- Cook's Notes:
- Shred cauliflower using the largest side of a grater; the end product resembles grains of rice.
- You can use any lean meat in this dish.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 366 calories; 19.2 g fat; 15.8 g carbohydrates; 33.3 g protein; 132 mg cholesterol; 1065 mg sodium. Full nutrition
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Reviews
Read all reviews 222283 Ratings
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Most helpful positive review
10/21/2014
This is a good way to prepare cauliflower, but I need to make a few changes next time. This recipe really needs a large wok to make successfully, I think. It nearly overwhelmed my 12 inch skil...
Most helpful critical review
4/13/2014
Way too much soy sauce. Not enough cauliflower. A lot of work.
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10/21/2014
This is a good way to prepare cauliflower, but I need to make a few changes next time. This recipe really needs a large wok to make successfully, I think. It nearly overwhelmed my 12 inch skil...
2/17/2015
This sounds like a wonderful inventive recipe. Good thinking! But I must point out that Sesame oil should not be heated. It become detrimental to health when it's composition is changed thru ...
3/26/2014
This recipe is unbelievable. I served it to 2 cauliflower non-lovers and didn't tell them what it was until they were finished raving about it. Hubby said it's up there with his other favourite ...
2/17/2015
Great Recipe...but note for Cindy - please get your facts straight...you CAN heat sesame oil...as with other oils, you have many different varieties, a refined or semi refined light sesame oil w...
11/3/2014
I made this recipe, but i took some suggestions of others (added the peas at the end, and I cooked the eggs separately and added them in). I also made some changes of my own: I marinated the cub...
1/25/2015
This "Cauliflower Fried Rice" is EXCELLENT (chef worthy)! I had imagined so many adaptations to the recipe before I had actually made it (i.e. marinate the meat; switch up the pork for a combina...
3/9/2014
Outstanding and definitely a keeper. This recipe is so flavorful and versatile. The only thing I recommend is maybe one more clove of garlic. The cauliflower rice is spot on. Thank you John Meli...
3/5/2015
I fixed this and it turned out great. Used extra cauliflower. First time I've used sesame oil and really love the flavor it gave to the dish. We used chicken instead of pork and I also cooked my...