Weekly Dose Of Healthy Recipes: Cauliflower Fried Rice, Chinese Style

December 30, 2015

Cauliflower-Fried-Rice-cover

If you are looking for a low-carb version of Chinese fried rice, you definitely clicked on the right recipe.

This easy but mouth-watering meal will satisfy all your taste buds and will give your body all the nutrients it needs.

It is ready in 45 minutes and the ingredients yield 5 servings.

Let’s get crackin’!

Ingredients

  • 4 cups cubed pork loin
  • 2 cups frozen peas
  • 20 ounces shredded cauliflower
  • 6 tablespoons soy sauce
  • 6 green onions (sliced)
  • 1/2 cup water
  • 1/4 cup sesame oil (divided)
  • 1 large carrot
  • 2 cloves garlic (minced)
  • 2 eggs (beaten)

Step By Step Preparation

  1. Mix and stir peas and water in a saucepan, bring to a boil, then reduce the heat to medium-low. Cook while stirring for 5 minutes. Drain and discard water.
  2. Heat half of the sesame oil in a wok over medium-high heat, then cook the pork in it for about 10 minutes (or until lightly browned on all sides). Put the cooked meat onto a plate.
  3. Heat the other half of sesame oil in the wok and saute green onions, carrot, and garlic in it until they are soft. Add cauliflower and cook up to 5 minutes (or until cauliflower is tender).
  4. Stir pork and soy sauce into the cauliflower mix and stir-fry for up to 5 minutes (or until the mix is hot and slightly browned).
  5. Move pork-cauliflower mixture to one side of the wok to make room for beaten eggs. Put the beaten eggs into the empty side, scramble until cooked through.
  6. Stir cooked eggs into the pork-cauliflower mixture, and make sure you break up any large chunks.

And there you have it. An easy yet delicious cauliflower fried rice is ready to be served.

Bon appétit!


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