Low-Carb Cauliflower Fried Rice Healthy Recipes

- 2 tablespoons butter, ghee, coconut oil, or olive oil
- 12 ounces riced cauliflower fresh or frozen
- 1/4 cup carrot finely diced (optional)
- 1 ounce green onion (about 2 large or 4 small) sliced, with white and green parts separated
- 2 cloves garlic crushed
- 1 large egg beaten
- 2 tablespoons gluten-free soy sauce or Tamari (more or less to taste)
- 1 teaspoon toasted sesame oil

1. In a large heavy skillet or wok, melt butter or oil of choice over medium-high heat.

2. Add carrots and riced cauliflower. Cook, stirring occasionally, until vegetables begin to soften--about 5 minutes.

3. Stir in the white part of the green onions. Cook until vegetables are almost tender--about 2-3 minutes more. Add the garlic and cook for 1 minute.

4. Pour in the egg and stir it together with the vegetables. Cook, stirring the mixture  frequently, until the egg is scrambled. This takes about 1-2 minutes.

5. Stir in the soy sauce, green part of green onions, and the sesame oil. Taste and adjust seasoning.

Recipe Notes
Serving size: 1/4 of the recipe

Source : simplysohealthy

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