Thai Fried Cauliflower Rice

Serving Size: 1 cup

Yield: 4 servings

Time: 15 minutes

Ingredients:

• ½ cup liquid pasteurized eggs

• 4 Tablespoons vegetable oil

• ½ medium onion, peeled and chopped

• 1 clove garlic, finely chopped

• 2 medium size tomatoes, sliced into 8 wedges

• 2 green onions, thinly sliced

• 2-3 Tablespoons lite soy sauce

• 1 teaspoon sugar

• ½ teaspoon pepper

• 4 cups cooked and cooled riced cauliflower

Instructions:

1.      In large pan, heat 1 Tablespoon oil over medium, add eggs and scramble. Place eggs on a plate and set aside.

2.      Clean pan. Heat 3 Tablespoons oil over medium heat, add onions and garlic, stir well. Cook, uncovered, for 2 minutes, stirring occasionally.

3.      Add tomatoes and cook for 2 minutes or until tomatoes soften (stir occasionally).

4.      Add soy sauce, sugar, pepper, stir well.

5.      Add rice and mix well. Cook uncovered until heated through.

6.      Add scrambled eggs and mix well.

Source: Adapted from “Cooking the Thai Way,” easy menu ethnic cookbooks by Supenn Harrison and Judy Monroe.

This material was funded by USDA's Supplemental Nutrition Assistance Program (SNAP) through the PA Department of Human Services (DHS). This institution is an equal opportunity provider. 


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