Cauliflower Fried Rice

Cauliflower Fried Rice

Cauliflower Fried Rice will trap your tastebuds in the most ideal manner conceivable. This 20 minute sans gluten, low-carb formula will be a hit at your home!

Things in Celiac Disease land are honestly… meh. Eating without gluten is going great and I genuinely don't observe it to be a gigantic test at home, however that is just a large portion of the fight. My body is still in mending mode which has made it touchy to different sustenances like grains, including rice. This has been intense in light of the fact that in the wake of going sans gluten I essentially begun eating ALL OF THE RICE.

Presently however, so as to enable my body to recuperate, I'm getting innovative and it's really been something to be thankful for. I'm eating a ton all the more crisp products of the soil, and making solid swaps like utilizing destroyed cauliflower for rice in one of my most loved phony out take-out dishes, Fried Rice. Without gluten or not, you MUST attempt this dish.

Ground cauliflower is sautéed with solidified blended vegetables, green onions, garlic, and sesame oil-bound eggs at that point hurled with without gluten Tamari (or soy sauce in case you're not sans gluten) and presented hot. Completely scrumptious. A disclosure. No eatery nor rice required!

Like I stated, regardless of whether you don't have to eat without gluten, we could all utilization somewhat more plants in our eating regimen, no? This low-carb, 20 minute dinner is going to make all of you sorts of glad, I simply know it!


Cauliflower Fried Rice


  • 1 Tablespoon + 1 teaspoon sesame oil
  • 2 eggs
  • 1 small head cauliflower
  • 1/2 cup frozen mixed vegetables
  • 2 green onions
  • 3 cloves garlic, minced
  • salt and pepper
  • 3 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)


  1. Combine 1 teaspoon sesame oil with eggs in a bowl then whisk to combine and set aside. Chop cauliflower head into big chunks then send through a food processor fitted with the grating attachment. Alternatively you could grate the cauliflower on a box grater. Measure out 4 cups grated cauliflower then save the rest for another use.
  2. Heat remaining 1 Tablespoon sesame oil in a wok or large nonstick skillet over high heat. Add cauliflower, green onions, and frozen mixed vegetables then stir fry until cauliflower is just beginning to turn tender, 3-4 minutes. Add garlic, season with salt and pepper, and then continue to stir fry until garlic is fragrant, 30 seconds or so.
  3. Push mixture to the sides of the wok to create an opening in the center then add the eggs and scramble. Toss mixture to combine then drizzle in gluten-free Tamari and mix again to combine. Serve hot.

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