I opposed getting on board with cauliflower for some time. Be that as it may, with such huge numbers of companions (and the general web) going keto insane, I thought I'd check out the cauliflower artificial plans. What's more, try to keep your hat on, they don't frustrate.
The Cauliflower "Pureed potatoes" were cushy and smooth. The Cauliflower Pizza Crust held up to my basic pizza test. What's more, don't kick me off on the Cauliflower Smoothie (not in any case kidding, companions). Thus today I'm sharing one of the least demanding low carb formula swaps, Cauliflower Fried Rice!
Making this Cauliflower Fried Rice may even be simpler than customary singed rice, in light of the fact that there's no bubbling included! In the first place, you'll grind your cauliflower into rice (utilizing either your nourishment processor or box grater).
Next, lay the flavor base in a hot wok. I'm talking garlic, onion, and carrots, the establishment of any great sautéed food! Once these are delicate and fragrant, mix in your solidified peas and cauliflower. These simply take a couple of more minutes to cook, at that point comes the enjoyment part, the eggs!
My preferred sautés consistently have bits of egg mixed into them. To keep this formula across the board skillet, just scooch your rice away from the center of the wok to frame a gap. Split your eggs in the center, cook until mixed, at that point mix your protein-stuffed bits of egg to equally consolidate it with the remainder of the rice.
At last, polish off with soy sauce and toasted sesame oil. These bring significant flavor and change a basic vegetable dish into pan sear dreams!
- 1/2 head cauliflower
- 2 Tbsp olive oil 30 mL
- 1/2 cup chopped white onion about 1/2 of a medium onion
- 2 cloves garlic minced
- 2 large carrots diced
- 1/2 cup frozen peas 75 g
- 2 large eggs
- 2 Tbsp soy sauce 30 mL
- 1/2 tsp toasted sesame oil 2 mL
- Rice: Cut cauliflower into chunks and throw into a food processor. Blitz a few times until “rice” forms.
- Flavor Makers: In a large wok, heat olive oil over medium/high. Add onion, garlic, and carrot, cooking until carrot is tender, about 5 minutes.
- Veggies: Stir in frozen peas and cauliflower rice. Cover and cook until cauliflower rice is slightly tender, about 5 more minutes.
- Egg: Make a hole in the middle of the mixture so you can see the bottom of the wok. Crack eggs into the middle of the hole and cook them until scrambled, then stir to evenly combine with everything else.
- Serve: Stir in soy sauce and sesame oil. Serve warm.
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