Description
A delicious stir-fry recipe using riced cauliflower, vegetables, eggs, and a blend of flavors.
Ingredients
Scale
- 1 Tablespoon Olive Oil
- 4 Cups Riced Cauliflower
- 2 Tablespoon Sesame Oil
- 3 Tablespoon Soy Sauce
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Frozen Peas and Diced Carrots Blend
- 3 large Eggs (beaten)
- 1/2 teaspoon garlic salt
- 4 tablespoons cream cheese
- 1/4 cup milk
- 2 cups cheddar cheese grated
- 1/2 teaspoon salt
- 4 oz Cream Cheese softened at room temperature
- 1/2 cup Sour Cream
- 2 cups Cheddar Cheese shredded
- 6 strips Bacon cooked and crumbled
- 1/2 cup Green Onion diced
- 1/2 tsp Minced Garlic
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 Tablespoons Taco Seasoning
- 1 cup Salsa
- 2 teaspoons garlic salt
- 1 lime
- 1/2 cup cilantro (chopped)
- 1 teaspoon Minced Garlic
- 1/2 teaspoon Salt
- 1/2 cup Grated Parmesan Cheese
- 1 teaspoon Minced Garlic
- 1/2 teaspoon Salt
- 1 Lemon
Instructions
- Wash the cauliflower and make sure to dry it thoroughly.
- Remove the leaves from the cauliflower and cut into large pieces.
- Place in a food processor and process until the cauliflower is changed into small pieces that resemble rice.
- Heat the olive oil in a large skillet over medium high heat. Sauté the peas and carrots for 3-4 minutes until soft.
- Remove the veggies from the pan, pour in the eggs and scramble. Remove from the pan.
- Add in the riced cauliflower, soy sauce, sesame oil, salt, and pepper. Stir together and sauté for 3-4 minutes until the riced cauliflower is tender.
- Stir back in the veggies and eggs. Serve warm and enjoy!
- For a creamier version, heat the olive oil in a large skillet over medium high heat. Stir in the riced cauliflower and garlic salt. Sauté for 5-7 minutes until tender.
- Reduce the heat to low and stir in the cream cheese, cheddar cheese, milk, and salt. Stir until all combined and the cheese is melted. Serve immediately while warm and enjoy!
- To add bacon, heat the olive oil in a large skillet over medium high heat. Stir in the riced cauliflower. Sauté for 5-7 minutes until tender. Stir in the minced garlic and cook for 1 minute until aromatic.
- Reduce the heat to low and stir in the cream cheese, sour cream, cheddar cheese, bacon, salt, and pepper. Stir until all combined and the cheese is melted. Serve immediately while warm topped with green onions and enjoy!
- For a taco version, heat the olive oil in a large skillet over medium high heat. Stir in the riced cauliflower.
- Sauté for 5-7 minutes until tender. Stir in the taco seasoning and salsa. Heat until combined and heated through. Serve warm and enjoy!
- To make it zesty, heat the olive oil in a large skillet over medium high heat. Stir in the riced cauliflower. Sauté for 5-7 minutes until tender. Stir in the garlic salt and chopped cilantro.
- Squeeze the lime juice over the top. Let sit for 5 minutes for the flavors to combine and then it’s ready to serve and enjoy!
- For a simple version, heat the olive oil in a large skillet over medium high heat. Stir in the riced cauliflower. Sauté for 5-7 minutes until tender. Stir in the minced garlic and cook for 1 minute until aromatic.
- Stir in the salt and parmesan cheese. Serve warm and enjoy!
- For a lemony twist, heat the olive oil in a large skillet over medium high heat. Stir in the riced cauliflower. Sauté for 5-7 minutes until tender.
- Stir in the minced garlic and cook for 1 minute until aromatic. Stir in the salt and squeeze the lemon juice on top. Serve warm and enjoy!
Notes
- You can substitute the riced cauliflower with regular rice if preferred.
- This recipe can be customized by adding your favorite vegetables.
- Adjust the seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 240mg