If you love the flavor of fried rice, but not all the carbs that come with it, you WILL NOT be sorry you tried this recipe! I love disguising vegetables in food, especially when it works so well that Will isn’t even so sure it’s not the real deal. That is what happened when I made this Cauliflower “Fried Rice”.
Yesterday I was CRAVING fried rice, but we had been eating out a lot lately, so I wanted to cook it myself. But then I took it up a notch and thought “hm, what can I replace the rice with to save some carbs.”
I don’t love cauliflower on it’s own. I turned it into pizza crust once and it was delicious, but time consuming. I started browsing the net and thanks to Stay Fit Mom and my trusty Vitamix, I turned cauliflower into rice just like that (well, maybe 20 minutes)!
All you need is one head of cauliflower, olive oil, some salt and pepper and you’re good to go.
Once I transformed the cauliflower, I was able to turn my vision of “fried rice” into a reality. This is a sure-fire way to get lots of vegetables, meat AND flavor YET ALSO feeling good while eating it!
Will had no idea it wasn’t real fried rice until I told him and his exact words were “I thought it tasted like a healthier version, but I would have never known if you didn’t tell me!” And then he proceeded to have two helpings. Then we ate it again this morning for breakfast.
Cauliflower “Fried Rice” with Smoked Sausage and Chicken
– 1 Batch Cauliflower Rice (recipe here)
**Heads Up: For this you will need: Blender, 1 head of cauliflower, olive oil, salt and pepper**
– 1 Package Smoked Sausage (14oz), cut into 1 inch pieces
– 2 Boneless Skinless Chicken Thighs, cut into small pieces and cooked
– 3 Eggs, lightly beaten
– 2 Tbsp Cooking Oil
– 1 Cup Broccoli Florets
– 1 Cup Carrots, chopped
– 1/2 Cup Red Bell Pepper, chopped
– 4 Garlic Cloves, chopped
– 4 Tbsp Soy Sauce (I used low sodium)
– Salt and Pepper, to taste
1. Make cauliflower rice, as detailed above.
2. Spray a large skillet with nonstick spray and heat over medium heat. Add beaten eggs to the pan. Cook without stirring until eggs are set and cooked through – 3 minutes or so. Use spatula to move eggs to plate, cut into short thin strips. Set aside.
3. Heat oil in the skillet you just used over medium-high heat until hot. Add cauliflower rice (after roasting in the oven) and stir occasionally until it’s slightly browned (about 9 minutes). Remove from pan and set aside.
4. Turn the pan to medium heat and add sausage, broccoli, carrots, bell pepper, garlic and salt and pepper to the pan. Cook, tossing/stirring constantly, until the vegetables are tender, but still crisp (above 8 minutes).
5. Add chicken, cooked egg, cauliflower rice, and soy sauce to the vegetables and sausage. Stir until combined and completely heated through (above 5 minutes).
6. Serve immediately.