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  #1   ^
Old Mon, Aug-13-18, 18:40
missdiamon missdiamon is offline
New Member
Posts: 4
 
Plan: General Low-Carb
Stats: 240/198/127 Female 5 feet
BF:
Progress: 37%
Location: Maryland
Default Egg fried (Cauli) Rice

https://www.thatslowcarb.com/low-ca...li-rice-recipe/

1/4 cup oil (I used vegetable because I'm running low on olive oil and nobody else likes coconut oil)
1 (12 oz.) package riced cauliflower (Trader Joe's frozen)
1/2 lb. package broccoli slaw (I used a whole bag from Wegman's)
8 large eggs (I used 6 and I'm glad I did)
2 tsp. garlic powder
2 tsp. onion powder
soy sauce to taste in moderation (just for serving).

Warm the oil in a large skillet. Add the cauliflower, broccoli slaw and eggs to the pan, stirring to scramble the eggs.
(I cooked the frozen cauli rice and broccoli slaw first before adding the eggs)
Stir in the spices.
Cook until the eggs are fully cooked and the veggies are cooked to your liking.
Serve with a small amount of soy sauce. (I used a little in my bowl. My gluten free child put a bunch of parm cheese on top and liked it)

This made a ton! It didn't take more than a small bowl to fill me up
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  #2   ^
Old Tue, Aug-14-18, 02:53
Kristine's Avatar
Kristine Kristine is offline
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Posts: 18,910
 
Plan: Primal
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
Default

Nice! I never thought of using broccoli slaw with it. That's a good budget idea. Riced cauli is expensive here, and that's a good way to stretch it out. (And no, I'm not doing it myself. I have neither the equipment nor the patience.)

Tip for giving it a more authentic flavour - add some sesame oil. It's not expensive, and a little goes a long way. I buy maybe a bottle a year. I only add a few shakes to riced cauli... probably barely a tsp.

If your GF kiddo would like it, maybe find some tamari. It's basically a fancy word for "soy sauce" actually made from soy and not wheat. I use the San-J lite brand. I prefer the lite over the regular, which is too syrupy and salty for me.
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  #3   ^
Old Tue, Aug-14-18, 09:43
missdiamon missdiamon is offline
New Member
Posts: 4
 
Plan: General Low-Carb
Stats: 240/198/127 Female 5 feet
BF:
Progress: 37%
Location: Maryland
Default

Thanks for the tips! I'll look for the sesame oil and tamari next time I'm out
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  #4   ^
Old Tue, Aug-14-18, 10:29
ImOnMyWay's Avatar
ImOnMyWay ImOnMyWay is offline
Senior Member
Posts: 3,786
 
Plan: OWL
Stats: 177/148.6/135 Female 5'2"
BF:50.5/39/25
Progress: 68%
Location: Oregon, Los Angeles
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missdiamon, try adding a couple of slices of fresh ginger root to the hot oil and stir fry a minute before adding your other veggies. This also adds a nice flavor dimension to your stir fry. Remove ginger slices when finished. Or use ginger paste from a jar.

~kristine, a food processor with a grating disc turns your cauliflower into rice really, really fast. SO much faster than using a box grater. I've also done it in the blender - add the cauliflower florets, add some water, then pulse... but then you have to dry off the final product, and you have to be careful you don't process it too finely, it happens very fast.
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  #5   ^
Old Tue, Aug-14-18, 12:12
Kristine's Avatar
Kristine Kristine is offline
Forum Moderator
Posts: 18,910
 
Plan: Primal
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
Default

Ha, I always forget about ginger. Another easy budget-friendly addition. If I buy a hunk of ginger, itís maybe 20 cents.

Another addition I make: Hoy Fong chili garlic sauce. Might not be kid-friendly, though. Itís got some bite. Decent carb bargain. No added sugar or starch, and a little goes a long way. Thereís a thread about it here.

Hmmm. Re doing my own riced cauliflower: I donít have a blender or food processor, but I have a Magic Bullet. I googled around and it looks like it could be done in that. Maybe Iíll give it a try next time cauliflower is cheap, now that I have a dishwasher.
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