CAULI-FRIED RICE and CHICKEN FRIED RICE
This is my version of Chinese-fried rice using grated cauliflower. The color resembles golden brown rice. The cauliflower becomes denatured and hardly recognizable; very tasty. It’s delicious, especially freshly-made.
See the Chicken Fried "Rice" variation below
2 cloves garlic, crushed
1 green onion, chopped
6 cups cauliflower florets, (1.5 L)
grated (about 1 medium head cauliflower)
2 tbsp soy sauce (25 mL)
1/2 tsp seasoning salt (2 mL)
2 eggs, fork beaten
In electric frying pan or wok, melt Healthy Butter. Add garlic and green onion. Cook briefly. Add grated cauliflower and stir-fry 2 minutes. Stir in soy sauce and sprinkle seasoning salt overall. Stir-fry another 3 minutes; push aside. Add eggs and scramble in one corner of pan. Stir into cauli-rice another minute, or until cauli-rice is tender.
Variation: CHICKEN FRIED RICE: Add small pieces cooked chicken or pork to cauli-rice. I also added some fried onion and small amount of chopped red pepper. Even although cauli-rice on its own is fabulous just like this, I sometimes get fancy with this dish (in maintenance) and add a cup of cooked quinoa (for folks in maintenance or pre-maintenance only - for folks no longer counting carbs so closely). Quinoa has been adopted by many low-carbers in maintenance since it features low on the glycemic index and is particularly high in protein. I cook the quinoa the same way I cook rice, although I add a little bit more water. 2 1/4 cups Water: bring to the boil, add seasonings (I used 1/2 tsp Hy's Seasoning Salt and 1/2 tsp No Salt), and quinoa. Bring to boil again and place in 350 deg. F. oven 30 minutes. Stir cooked quinoa into cooked cauli-fried rice. This is an excellent dish and far prefer it to regular boring old rice. It is so much tastier.
Helpful Hint: Food processor grates cauliflower in no time flat!
Nutritional Analysis: (Cauli-rice on its own - chicken won't add carbs) 6 servings, 1 serving:
121.7 calories; 4.4 g protein; 9.6 g fat; 4.3 g carbs
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