Cauliflower Fried Rice with Cashews
This Cauliflower Fried Rice with Cashews uses riced cauliflower which is becoming my new favorite ingredient. The frozen pre pre packaged Everyday 365 brand from Whole Foods Market makes it easy to have on hand.
As an ambassador for Whole Foods Market we are given a gift card to create a recipe highlighting a focus ingredient and this month is their riced cauliflower. I wish to thank Whole Food Market for the gift card to create this recipe for Cauliflower Fried Rice.
Using the toasted sesame oil in this dish makes all the difference and really amps up the flavor. I promise you will never miss using regular rice which will safe a ton of carbs!
I use Bragg Liquid Aminos which is a great substitute for soy sauce. If you like things with a little extra heat feel free to top it with a little Siracha.
Cauliflower rice can be used to substitute rice in other recipes including including a binder agent for meatballs. Check out the recipes from Whole Foods Market following my recipe for the Cauliflower Fried Rice with Cashews.
Cauliflower Fried Rice with Cashews
1 12 oz package 365 Organic Riced Cauliflower
1/4 cup chicken stock
1 cup baby carrots, chopped
1 cup sugar snap peas, chopped
2 green onions, sliced (tops reserved)
6 tablespoons toasted sesame oil, divided
1/2 cup cashews, toasted
1” cube fresh ginger root, finely minced
2 cloves fresh garlic, finely minced
1 8 ounce can sliced water chestnuts, drained
3 tablespoons Braggs Liquid Aminos or soy sauce
1/4 teaspoon crushed red pepper flakes
nonstick cooking spray
Yield 4 1 cup servings
In dry skillet add cashews to toast for 2 minutes stirring constantly so they don’t burn. Set aside.
Crack eggs in bowl and whisk. Spray nonstick skillet with cooking spray. Add eggs and cook scrambling until they are just done. They should still be very soft. Remove from skillet and place in bowl.
Place 3 tablespoons sesame oil in skillet and turn on medium high. Add package of riced cauliflower stir fry until coated with oil. Add chicken stock and mix well. Turn down heat to low and let simmer 2-3 minutes until cauliflower is crisp tender.
Remove from skillet and place in bowl.
Chop carrots, sugar snap peas and green onions. Reserve tops of green onions for later use.
Be sure to peel fresh ginger root and remove skin from garlic. Finely mince garlic and ginger or I find it easy to use a garlic press if you have one.
Place remaining sesame oil in skillet. Add ginger and garlic and stir fry a few seconds. Add in carrots , sugar snap peas, green onions and water chestnuts. Stir fry until carrots are a crisp tender.
Using slotted spoon, scoop cauliflower back into skillet (this will help to not make it watery. Mix well. Add in crushed red pepper flakes and 3 tablespoons liquid aminos or soy sauce and toss to coat ingredients. Add in scrambled eggs. Give cashews a rough chop if desired and add to cauliflower mixture. Give the mixture a good stir to incorporate all ingredients. Remove from heat.
Place in serving dish and top with remaining green onion tops
This Cauliflower Fried Rice With Cashews has all the flavors of traditional fried rice with out all the carbs and calories. I promise you will love it! Check more ways to use riced cauliflower in the recipes below from Whole Foods Market.
Baked Buffalo Meatballs: http://www.wholefoodsmarket.com/recipe/baked-buffalo-meatballs
Cauliflower Couscous (gluten/dairy free): http://www.wholefoodsmarket.com/recipe/cauliflower-couscous
Cauliflower 101: http://www.wholefoodsmarket.com/blog/rediscover-cauliflower