cauliflower "chinese fried rice"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 medium head of cauliflower1 tbsp Coconut Oil 1/4 cup, chopped Onions, raw 1 1/2 stalk, small (5" long) Celery chopped1/2 cup, chopped Carrots2 cup, Broccoli,florets2 tsp minced garlic4 large Scrambled Egg 1/3 C tamari or braggs liquid aminos1 stalk chopped Scallion6 oz cooked Chicken Breast-diced
In large food processor, briefly pulse the cauliflower( in batches) until it has a rice like consistency. Don't over pulse and make it too fine in texture. set aside 3 cups.
In large saucepan, med heat, add 1 tbsp coconut oil then saute onion, carrots and celery for 5 minutes.
Add broccoli and garlic, cover and cook for an additional 5 minutes , until broccoli turns bright green.
in a seperate pan scramble 4 eggs with the chopped scallion.
Add the eggs, chicken,cauliflower and the tamari to the vegetable pan. Add a tsp of ginger, stir well. Cover and let cook until cauliflower is hot and tender. Aprox 10 minutes.
Serve hot and enjoy!
Serving Size: makes 7 -1 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user MRSMURRAY86.
In large saucepan, med heat, add 1 tbsp coconut oil then saute onion, carrots and celery for 5 minutes.
Add broccoli and garlic, cover and cook for an additional 5 minutes , until broccoli turns bright green.
in a seperate pan scramble 4 eggs with the chopped scallion.
Add the eggs, chicken,cauliflower and the tamari to the vegetable pan. Add a tsp of ginger, stir well. Cover and let cook until cauliflower is hot and tender. Aprox 10 minutes.
Serve hot and enjoy!
Serving Size: makes 7 -1 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user MRSMURRAY86.
Nutritional Info Amount Per Serving
- Calories: 130.5
- Total Fat: 6.3 g
- Cholesterol: 112.6 mg
- Sodium: 578.4 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 3.0 g
- Protein: 11.8 g
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