Fried "Rice"

FRIED “RICE”

January 27, 2018

This is a variation of a recipe from Ellie Krieger, which I’ve adapted to remove the unhealthy canola oil, and the rice, for those of us who may be carb sensitive.  I don’t think it loses anything, in fact, I prefer the cauliflower “rice” with the coconut oil, and the extra amounts of aromatics.

relocation journey

DifficultyBeginner

Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

 4 cups Cauliflower rice
 2 tbsp Coconut oil
 2 Large cloves of garlic, minced
 6 Scallions, greens included, trimmed and thinly sliced in an angle
 3 tbsp Minced ginger
 1 Finely diced red pepper
 ¾ cup Cooked, shelled edamame
 ½ cup Fresh or frozen corn
 6 oz Extra firm tofu, cut into 1/4-inch cubes
 3 tbsp Tamari

1

Heat coconut oil in a wok or large skillet until very hot.

2

Add the garlic, scallions, and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes.

3

Add the red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 3 minutes.

4

Add the cauliflower rice and cook, stirring, until slightly softened, about 3 minutes.

5

Add soy sauce and incorporate thoroughly. Serve hot.

Ingredients

 4 cups Cauliflower rice
 2 tbsp Coconut oil
 2 Large cloves of garlic, minced
 6 Scallions, greens included, trimmed and thinly sliced in an angle
 3 tbsp Minced ginger
 1 Finely diced red pepper
 ¾ cup Cooked, shelled edamame
 ½ cup Fresh or frozen corn
 6 oz Extra firm tofu, cut into 1/4-inch cubes
 3 tbsp Tamari

Directions

1

Heat coconut oil in a wok or large skillet until very hot.

2

Add the garlic, scallions, and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes.

3

Add the red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 3 minutes.

4

Add the cauliflower rice and cook, stirring, until slightly softened, about 3 minutes.

5

Add soy sauce and incorporate thoroughly. Serve hot.

Fried “Rice”

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