Try a better-for-you version of a takeout favorite with the Cauliflower Fried 'Rice' recipe. When you swap riced cauliflower for white rice using the Cauliflower Fried 'Rice' recipe, you get a tasty, Asian-inspired meal with fewer calories!
What You Need
Original recipe yields 4 servings
6 cups small cauliflower florets (about 1 head)
2 tsp. oil
2 eggs, beaten
1/4 cup plus 2 Tbsp. KRAFT Asian Toasted Sesame Dressing, divided
1 cup small broccoli florets
1/2 cup chopped onions
2 garlic cloves, minced
2 tsp. lite soy sauce
1/2 cup shredded carrots
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Let's Make It
Use pulsing action of food processor to process half the cauliflower until finely chopped. (Size of cauliflower pieces should resemble grains of uncooked rice.) Spoon into medium bowl. Repeat with remaining cauliflower.
Heat oil in large nonstick skillet on medium heat. Add eggs; cook 2 to 3 min. or just until set, stirring occasionally. Spoon into small bowl; cover to keep warm. Carefully wipe skillet clean with paper towel.
Heat 1/4 cup dressing in skillet. Add broccoli, onions and garlic; cook 4 min. or until crisp-tender, stirring frequently. Add cauliflower, soy sauce and remaining dressing; cook on medium-high heat 5 to 6 min. or just until cauliflower is tender, stirring frequently and adding carrots to the skillet for the last 2 min. Remove from heat. Gently stir in eggs.
Sprinkle with thinly sliced green onions before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.