Cauliflower Rice

When did Cauliflower intrude into the food scene being the next sexy fad ingredient, used in poke bowls?

How was I not informed? Nevertheless I had yet to jump into the wagon cause honestly eliminating rice from my diet is not an issue. I hate chewing because it is tiring and I prefer slurping noodles into my throat over making drastic jaw movements. 

So what is Cauliflower rice and why is it popular?

It is a low carb substitute for rice that is created by grating boiled cauliflower. This option solely packs vitamins and minerals, tastes similar to rice  with a grainy texture and the best highlight of all, it comes with a fraction of the calories and carbs. 

Nutritional facts of cauliflower rice

One raw cup (107 grams) contains

  • Calories: twenty-seven (27)
  • Protein: two grams
  • Fat: less than one gram
  • Carbs: five grams
  • Fiber: two grams
  • Vitamin C: fifty-seven percent of the Daily Value (DV)

Below is a popular recipe for those who want all the flavor of Chinese fried rice but none of the guilt.

These are the ingredients for three people serving:

  • 2 tablespoons frozen peas
  • ¼ cup water
  • 2 tablespoons sesame oil, divided
  • ¼ cup cubed chicken
  • 3 green onions, sliced
  • ½ large carrot, cubed
  • 1 cloves garlic, minced
  • 10 ounces shredded cauliflower
  • 3 tablespoons soy sauce
  • 1 eggs, beaten

Directions

Step 1
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.

Step 2
Heat 2 tablespoons of sesame oil in a wok over medium-high heat. Cook and stir chicken in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.

Step 3
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 has a tender but firm bite, 4 to 5 minutes.

Step 4
Stir chicken, peas, and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.

Step 5
Move chicken-cauliflower mixture to one side of the wok; pour beaten eggs onto the empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the chicken-cauliflower mixture, breaking up any large chunks.

Cauliflower Fried Rice is healthy, low carb and so tasty kids will think it is real fried rice. Ready in 15 minutes with fresh or frozen cauliflower, this will become your new favorite stir fry.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: