Cauliflower “Fried Rice” (PKU-Friendly)
Servings
8Serving size
1/2 cup
Ingredients
| 1 medium head Cauliflower, raw |
| 1 Tbsp. Sesame oil |
| 1 large Carrots, raw (peeled and cut into half moons) |
| 8 ounces Green beans (common green beans)(trimmed and cut into 1" pieces) |
| 2 clove Garlic, raw (minced) |
| 1 Tbsp. Ginger root, raw (peeled and minced) |
| 1 Tbsp. Coriander (cilantro) leaves, raw (roughly chopped) |
| 1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 3 Tbsp. chopped Green onions (thinly sliced) |
| 1 1/2 tsp. Rice Vinegar |
| 1 tsp. Sriracha |
Instructions
In a food processor, pulse large pieces of cauliflower until it resembles grains of rice.
In a large saute pan or wok, heat sesame oil over medium high heat.
Add riced cauliflower, carrots, and green beans. Cook until tender and slightly browned (about 10 minutes).
Add garlic, ginger, and cilantro. Saute until aromatic (about 1-2 minutes).
Mix together soy sauce, scallions, rice vinegar, and sriracha in a small bowl to make your sauce.
Add your sauce into the pan with your vegetables. Cook until all liquid is absorbed (about 2 minutes).
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
A delicious alternative to a classic fried rice dish! Use your own blend of vegetables and herbs to truly customize this versatile dish! You can use a low-protein rice in place of cauliflower if desired.