I’ve been wanting to try cauliflower as a rice replacement for months, but I cannot talk my family into trying it! I finally had a slow day of work to do at home, so I decided to try Cauliflower Fried Rice while I had time to cook lunch. It turned out fantastic! It didn’t have the texture of rice, but the veggies and ground turkey still gave the dish a nice chew.
I made a few adjustments to the original recipe to suit my taste and cooking style, and I cheated a little by using steam-in-bag frozen veggies. Did you know you can buy frozen cauliflower already cut into rice-sized pieces? I didn’t until I saw them in the same freezer as the frozen peas! You can certainly use fresh cauliflower in this recipe, if you have time to process it into rice-sized pieces.
Here’s how I made Cauliflower Fried Rice, and yes, I’ll be making this one again, even if it just for me!
Cauliflower Fried ‘Rice’
Ingredients
- 20 oz shredded cauliflower *
- 2 cups frozen peas *
- 3 tbsp sesame oil
- 1/2 medium onion, diced
- 16 baby carrots (or 1 large carrot), diced
- 2 cloves garlic, minced
- 1 lb ground turkey **
- 2 tsp ground ginger
- 3 green onions, chopped
- 6 tbsp reduced sodium soy sauce
- 2 large eggs, beaten
* If using steam-in-bag microwavable cauliflower and peas (which is what I did!), start the first bag in the microwave as you heat the sesame oil in a large skillet. As one bag finishes, set aside while you microwave the next as you continue cooking other ingredients in the skillet. If your frozen peas are not in a microwavable bag, simply place the 2 cups of peas in a sauce pan with 1/2 cup of water. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Drain, and set aside the peas until time to add to the skillet. If using fresh cauliflower, you would need to add it to the pan with the garlic and cook until desired tenderness. You may need to remove veggies from the skillet to continue to the next step for cooking the meat.
** Ground chicken, ground pork, or even bite size pieces of chicken breast or pork loin could also be used in this recipe. Just remember that the pork will increase the calories in the final dish.
Directions
Heat sesame oil in large skillet over medium-high heat. Add carrots and onion and cook, stirring occasionally, for 5 minutes or until onion turns translucent. Add garlic and cook one minute.
Push veggies to the edge of the pan, and add ground turkey to the center. Break up the turkey with a potato masher and cook until no longer pink. Add ginger, then stir the veggies into the meat.
Add peas and cauliflower to the pan. Stir until heated through. Add green onions and soy sauce, and cook for one minute. Push the mixture to the edges of the pan to create a hole in the center. Add eggs to the center, and scramble until cooked. Stir the cooked eggs into the mixture, breaking up any large chunks.
Serve hot. Recipe makes 6 servings with 269 calories, 10g fat, 16g carbs, and 29g protein per servings. Under the Fix container system, one serving would count as 2 green, 1 red, 1 tsp. Store leftovers in an air tight container in your refrigerator for up to three days.
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