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Nutrition Facts
Serving Size 178 g
(Approx. 6 Servings)
Amount Per Serving
Calories 160 Calories From Fat 70
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 260 mg 11%
Total Carbohydrate 10 g 3%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 13 g
Vitamin A 45% Iron 8%
Vitamin C 70% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cauliflower Fried Rice
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 bag H-E-B Caulibits or fresh head of cauliflower
2 Tbsp olive oil
1 cup(s) shredded carrots
1 cup(s) frozen green peas
1/2 cup(s) green onions, chopped
1/2 white onion, chopped
1 Tbsp garlic, chopped
1 Tbsp Low Sodium Soy Sauce or Bragg's Liquid Aminos
2 eggs
1 cup(s) diced chicken, cooked (optional)
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Instructions

1
If using whole head of cauliflower, chop cauliflower into fine pieces using a knife or a food processor, similar to a grain of rice.
2
Heat olive oil in a large skillet on medium-high.
3
Add cauliflower bits and cook several minutes.
4
Toss in remaining vegetables and cook a few minutes until slightly brown.
5
Add soy sauce (or Bragg’s Liquid Aminos), stirring well.
6
Move vegetables towards the outside edge of the pan to create a well in the center.
7
Crack eggs into well, cook briefly, then stir to scramble.
8
When eggs are done, stir to incorporate into cauliflower mixture then cook 2 to 3 more minutes. Serve.
9
Chef's Note: To make a complete meal, add cooked chicken, ground turkey or your favorite protein.

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