Ingredients and Weight:
- Cauliflower: 1 large head (about 600g)
- Rice: 4 cups cooked
- Carrots: 2 medium (about 150g), diced
- Peas: 1 cup
- Eggs: 2
- Green onions: 2, chopped
- Soy sauce: 2 tablespoons
- Salt: to taste
- Oil: for cooking
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Prepare the cauliflower by cutting into small florets and boiling until tender. Set aside to cool.
- In a large skillet or wok, heat oil and scramble the eggs. Remove from pan and set aside.
- Add more oil to the pan and add the diced carrots. Saute until tender.
- Add the cooked rice, cauliflower, and scrambled eggs to the pan. Stir fry for about 10 minutes.
- Add the peas and green onions, continue to stir fry for another 5 minutes.
- Add soy sauce and salt, adjust seasoning as needed.
- Serve hot.
Nutritional Information:
- Calories: Approximately 450 per serving (based on cooked rice and ingredients listed)
- Carbohydrates: 60g
- Protein: 18g
- Fat: 18g (including saturated fat)
- Fiber: 8g
Dish Characteristics:
- Creative fusion of Western and Asian flavors.
- Uses easily available ingredients in supermarkets in the United States.
- Rich in color and texture, with a delightful flavor combination of vegetables and grains.
- Excellent as a vegetarian dish or paired with grilled meat or poultry.
User Comments:
- "This was an excellent dish! The combination of cauliflower and rice was a pleasant surprise." - John Doe, New York
- "My family loved this dish. It was so flavorful and healthy." - Jane Smith, California
- "This is a great way to use up leftover rice. The cauliflower gives it a nice crunch." - Michael Johnson, Texas
Special Precautions and Tips:
- Be sure to cook the cauliflower until tender but not overcooked so that it retains its texture when added to the rice mixture.
- Adjust soy sauce and salt according to taste preference. Start with smaller amounts and add more if needed for desired flavor profile.
