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5
from 1 vote
Clean Eating Chinese Fried Cauliflower Rice
A delicious substitute for this traditionally, carb-heavy dish!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish, Vegetables
Cuisine:
Chinese
Servings:
4
servings
Calories:
235
kcal
Author:
Tiffany McCauley
Ingredients
¼
cup
Tamari sauce
2
tsp.
rice vinegar
4
tbsp.
sesame oil
(divided)
12
oz.
riced cauliflower
(I used frozen)
4
medium
garlic cloves
(minced)
2
tsp.
minced ginger
½
cup
minced yellow onion
1
cup
grated carrots
1
cup
snap peas
1
cup
thinly sliced white mushrooms
1
cup
frozen peas
½
cup
vegetable broth
(on reserve if needed)
US Customary
-
Metric
Instructions
In a small bowl, mix together the tamari sauce, rice vinegar and half the sesame oil. Set aside.
In a large skillet, warm the remaining sesame oil and add the cauliflower, garlic, ginger, onion and grated carrots to the skillet.
When all is warmed through, add in the remaining vegetables and continue to cook until everything is cooked through.
If the skillet dries out, use the reserve broth a little at a time, as needed during cooking.
Serve as a side dish with a little extra Tamari sauce if needed.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
0.25
the recipe
|
Calories:
235
kcal
|
Carbohydrates:
19
g
|
Protein:
7
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
980
mg
|
Potassium:
652
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
5950
IU
|
Vitamin C:
75
mg
|
Calcium:
62
mg
|
Iron:
2
mg