CAULIFLOWER FRIED RICE

Credit : allrecipes.com
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Welcome again to the home of Healthy Recipes & list of dishes, Today i will guide you how to make “CAULIFLOWER FRIED RICE” I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
As usual after that i maked this “CAULIFLOWER FRIED RICE” i send it first to all of my followers on My Pinterest Account to try it first and these was some of their rich reviews, opinions, suggestions and great recommendations:

  • “deborah” : This recipe is unbelievable. I served it to 2 cauliflower non-lovers and didn’t tell them what it was until they were finished raving about it. Hubby said it’s up there with his other favourite recipe from AR. That is one high praise. I wasn’t sure that straight veggies and pork was going to be enough for my big boys, so I made some rice anyways to add to the dish. The rice is now in my freezer. It was totally unnecessary. The directions don’t tell you when to add the peas so I added them to the wok with the pork on it’s second round. I also nuked the peas rather than use the stove top. I am so glad I tried this recipe. As another reviewer bd.weld said, “definitely a keeper”. Thanks so much
  • “sam” : Great Recipe…but note for Cindy – please get your facts straight…you CAN heat sesame oil…as with other oils, you have many different varieties, a refined or semi refined light sesame oil which has a high smoke point is absolutely perfect for cooking and I use it all the time. Unrefined sesame oil is best used for dressing or topping vs cooking as it is very flavorful in its pure state. Dark sesame oil has a lower smoke point and no oil should be cooked beyond the point of smoke…if it smokes, toss everything and start over.
  • “sabrina” : This “Cauliflower Fried Rice” is EXCELLENT (chef worthy)! I had imagined so many adaptations to the recipe before I had actually made it (i.e. marinate the meat; switch up the pork for a combination of pork, chicken, and shrimp; add hot pepper sauce and/or fresh grated ginger) but I don’t think there is much room for improvement in this recipe “as written” now that I have made it. If I didn’t know that it was made with cauliflower, I would have never guessed (although the reheated “leftovers” did taste like cauliflower, but still delicious). My large “average” cauliflower yielded 40 ounces of shredded cauliflower, so a small cauliflower would have been enough. I deviated from the recipe only slightly: used garden-fresh peas (not frozen) and cooked them with the vegetables (not separately); added a couple stalks of diced celery and a cup of sliced button mushrooms (which were in my fridge needing to be used up); doubled up on the garlic (personal taste); and used gluten-free low-sodium tamari (not regular gluten-containing soy sauce). I also used toasted sesame oil for the classical Chinese flavor (not almost flavorless plain sesame oil). Thank you for sharing your recipe.
  • “vanesa” : Outstanding and definitely a keeper. This recipe is so flavorful and versatile. The only thing I recommend is maybe one more clove of garlic. The cauliflower rice is spot on. Thank you for a great recipe.
  • “kathleen” : I fixed this and it turned out great. Used extra cauliflower. First time I’ve used sesame oil and really love the flavor it gave to the dish. We used chicken instead of pork and I also cooked my eggs in another pan. My husband loved it and was sad it was already gone after 2 meals. (I saved some to have it for another meal for us) Will definitely fix again.
  • “mira” : Used this recipe as a base and replaced the pork with shrimp. Delicious low carb alternative to fried rice! Hubs loved it as well!

So HOW TO MAKE THIS TASTY RECIPE? don’t worry it’s easy! This delicious homemade recipe is easy to make and walks you through the steps and all the ingredients on how to make it on the next page!

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