Serves 2 people
300 g cauliflower florets
30 g soy sauce
15 g sesame oil
30 g rice bran oil
150 g chicken thigh (minced)
100 g prawns (deshelled)
50 g red onion (diced)
20 g garlic (minced)
60 g shiitake mushroom (sliced)
100 g salmon (cubed)
60 g corn kernels
60 g green peas
5 g sesame seeds (toasted)
5 g spring onions (chopped)

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Fitthree

Everything Fried Rice

You could almost say that this Everything Fried Rice contains everything but rice. As a low carb alternative to classic fried rice, this dish is chock full of flavors and textures, using blended cauliflower florets as a replacement for white rice. Packed with different kinds of protein, including chicken, salmon and prawns, it also features a colorful medley of vegetables for a filling yet healthy meal.

Difficulty: Easy

Preparation: 20 min
Cook: 15 min
Clean up: 15 min

Steps: 2 steps
14 Ingredients

Difficulty: Easy
Steps: 2 steps
14 Ingredients

Preparation: 20 min
Cook: 15 min
Clean up: 15 min

Instructions

Make the cauliflower rice
- Put the cauliflower into a food processor and pulse into a rice-like texture.
- Set aside for later use.

Wok and Roll
- In a small bowl, whisk together the soy sauce and sesame oil.
- In a wok or frying pan, heat half the rice bran oil over medium-high heat. Stir-fry the chicken and prawns till cooked, and remove from the wok.
- Add the remaining oil to the wok, then add the onions, garlic, mushrooms and salmon and stir-fry till fragrant, about 2 minutes.
- Toss in the cauliflower and sauce mixture, and cook, stirring for 5-6 minutes until it starts to dry out.
- Add the corn, peas, mix for another minute and remove from heat.
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Plate and Serve!

Place the cauliflower fried rice into serving bowls and garnish with sesame seeds and spring onions.

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Reviews

Name: Everything Fried Rice
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H35M0S
Yield: Serves 2 people
Cuisine: Asian
Ingredients: 300 g cauliflower florets; 30 g soy sauce; 15 g sesame oil; 30 g rice bran oil; 150 g chicken thigh (minced); 100 g prawns (deshelled); 50 g red onion (diced); 20 g garlic (minced); 60 g shiitake mushroom (sliced); 100 g salmon (cubed); 60 g corn kernels; 60 g green peas; 5 g sesame seeds (toasted); 5 g spring onions (chopped)