Cauliflower Fried Rice From Skinnytastecom Recipes

Steps:

• Heat vegetable oil in a large nonstick skillet and cook garlic and ginger over medium heat 1 minute.
• Add Green Giant Riced® Cauliflower Medley and cook 5 minutes, stirring frequently, or until vegetables are until tender-crisp.
• Stir in soy sauce and cook 1 minute.
• Stir in cooked egg and continue cooking 1 minute or until heated through.

Steps:

• Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous - don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
• Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
• Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.
• Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.
• Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.

Steps:

• Preheat the oven to 425 degrees F. In 2 batches, break up the florets into a food processor and pulse until the mixture resembles couscous, 10 to 12 seconds. Spread the cauliflower out on a foil-lined, lightly oiled baking sheet and roast, stirring halfway through, until the cauliflower begins to soften and is golden in spots, about 15 minutes. Allow to cool 10 minutes, then transfer to a bowl.
• Heat 2 teaspoons peanut oil in a well-seasoned wok or large nonstick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs and swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool and cut into 1/2-inch pieces.
• Meanwhile, wipe out the pan with a paper towel and heat the remaining tablespoon peanut oil over high heat. Add the mushrooms, scallions and carrots and cook, stirring, 1 1/2 minutes. Add the garlic and ginger and cook, stirring, 1 minute more. Add the soy sauce, sesame oil, cauliflower and 1/2 teaspoon salt and cook, stirring often, for 2 to 3 minutes. Add the peas and reserved egg and cook, stirring, until heated through, 1 to 2 minutes. Top with the reserved scallions and serve immediately.

Steps:

• Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
• Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
• Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
• Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
• Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.