Chinese "Fried Rice"

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filed under Main Dishes

Main Dishes
 
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 133 (7% DV)
Fat: 7g (10% DV)
Carbohydrates: 6g (2% DV)
Protein: 12g (24% DV)
Description: Fried Rice made with Cauliflower
Ingredients:  Makes 4 servings
10  ounces
 
1  teaspoon
 
3/4  cup
 
 
1  dash
 
3  tablespoons
 
1  teaspoon
 
1  serving
 
 

Tip: For nutritional information on all the ingredients in Chinese "Fried Rice" just click on each ingredient name. Then adjust the serving size for any Chinese "Fried Rice" ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
Grate the cauliflower using either the largest holes on a hand grater or with the grating blade in food processor. The results should almost resemble the size of cooked white rice. Weigh out 10 ounces of the grated cauliflower (I had 4 good-size florets left for another use). Heat enough oil to cover the bottom of a wok or very large skillet on medium-high. Quickly stir-fry the white of the onions and the garlic. Watch closely so as not to burn. Add the cauliflower; fry about 4-5 minutes, stirring constantly until it begins to color a bit. Don't over cook or it might get mushy. Stir in the ginger, soy sauce, sesame oil and the meat. Stir-fry until somewhat browned. Push the "rice" to one side of the wok. Pour the eggs into the other side; scramble and cook until still moist. Mix the eggs into the "rice"; mix well and break up any large chunks of egg. This stores and re-heats well.

Makes 4-6 servings
Do not freeze
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