Side Dish

Cauliflower "rice" stir-fry is for Side Dish.

Cauliflower "rice" stir-fry takes 15 minutes to prepare.

Cauliflower "rice" stir-fry takes 30 minutes to cook.

Cauliflower "rice" stir-fry makes 4 servings.

The ingredients for Cauliflower "rice" stir-fry are:

1 head, medium (5-6" dia) Cauliflower, raw
4 clove Garlic
.5 cup, chopped Onions, raw
2 tbsp Olive Oil
0.25 cup kernels Yellow Sweet Corn, Frozen
0.5 cup Peas and carrots, frozen
.5 tsp Pepper, black
0.25 tsp Crushed Red Pepper (by BACORONA)
1 tsp Lea & Perrins Worchestershire Sauce (by VIKING_BEAR)
2 serving Eggs - Scrambled - 1 Large Egg
1 serving 1 Med. Green Bell Pepper

Here is how you make Cauliflower "rice" stir-fry:

Using food processor, finely chop cauliflower into "rice" size. It should make about 2 cups of the rice when done. Set aside.Scramble 2 eggs with no oil, can use cooking spray. Finely chop eggs and set aside.Heat oil in large skillet on medium-high, saute onions, garlic (minced or chopped), bell pepper (choppped) for several minutes. Add black pepper and crushed red pepper. Add more to taste if desired. Stir well.Pour in the cauliflower rice and mix well with the saute. Allow to cook on low-medium heat for about 10 minutes stirring occasionally.Add worchestershire sauce and mix well.Add frozen peas,carrots, and corn. Stir in and allow vegetables to heat through, stirring occasionally.Add chopped up scrambled eggs and mix evenly.Serving Size: makes 4 1-cup(ish) servingsNumber of Servings: 4Recipe submitted by SparkPeople user DRAGONLADYCLASH.

The nutritional information for Cauliflower "rice" stir-fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 171.4

• Total Fat: 9.5 g
• Cholesterol: 107.5 mg
• Sodium: 104.9 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 5.5 g
• Protein: 7.5 g