Low Carb Chinese Fried Rice.
Sept 29, 2007 17:29:29 GMT -8
Post by barbogold on Sept 29, 2007 17:29:29 GMT -8
TNT Linda Sue's Recipe from LC Friends 
LOW CARB CHINESE FRIED "RICE"
10 ounces fresh cauliflower, 1/2 medium head
Cooking oil
3 green onions, sliced
1 clove garlic, minced
Dash ginger, optional
3 tablespoons soy sauce
Few drops sesame oil, to taste
1-2 cups pork, chicken, beef, ham or shrimp, diced
3 eggs, beaten
Grate the cauliflower using either the largest holes on a hand grater or with the grating blade in food processor. The results should almost resemble the size of cooked white rice. Weigh out 10 ounces of the grated cauliflower (I had 4 good-size florets left for another use). Heat enough oil to cover the bottom of a wok or very large skillet on medium-high. Quickly stir-fry the white of the onions and the garlic. Watch closely so as not to burn. Add the cauliflower; fry about 4-5 minutes, stirring constantly until it begins to color a bit. Don't over cook or it might get mushy. Stir in the ginger, soy sauce, sesame oil and the meat. Stir-fry until somewhat browned. Push the "rice" to one side of the wok. Pour the eggs into the other side; scramble and cook until still moist. Mix the eggs into the "rice"; mix well and break up any large chunks of egg. This stores and re-heats well.
Makes 4-6 servings
Per 1/4 recipe: 207 Calories; 7g Fat; 29g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/6 recipe: 138 Calories; 5g Fat; 19g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
This was very tasty and I will definitely make it again. I used leftover roast pork loin, julienned. It tasted very much like fried rice from a restaurant.
LOW CARB CHINESE FRIED "RICE"
10 ounces fresh cauliflower, 1/2 medium head
Cooking oil
3 green onions, sliced
1 clove garlic, minced
Dash ginger, optional
3 tablespoons soy sauce
Few drops sesame oil, to taste
1-2 cups pork, chicken, beef, ham or shrimp, diced
3 eggs, beaten
Grate the cauliflower using either the largest holes on a hand grater or with the grating blade in food processor. The results should almost resemble the size of cooked white rice. Weigh out 10 ounces of the grated cauliflower (I had 4 good-size florets left for another use). Heat enough oil to cover the bottom of a wok or very large skillet on medium-high. Quickly stir-fry the white of the onions and the garlic. Watch closely so as not to burn. Add the cauliflower; fry about 4-5 minutes, stirring constantly until it begins to color a bit. Don't over cook or it might get mushy. Stir in the ginger, soy sauce, sesame oil and the meat. Stir-fry until somewhat browned. Push the "rice" to one side of the wok. Pour the eggs into the other side; scramble and cook until still moist. Mix the eggs into the "rice"; mix well and break up any large chunks of egg. This stores and re-heats well.
Makes 4-6 servings
Per 1/4 recipe: 207 Calories; 7g Fat; 29g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/6 recipe: 138 Calories; 5g Fat; 19g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
This was very tasty and I will definitely make it again. I used leftover roast pork loin, julienned. It tasted very much like fried rice from a restaurant.