Products used in this recipe
Riced Cauliflower Fried Rice
Yield: 13 Servings (4 oz. each)
Yield: 13 Servings (4 oz. each)
Riced Cauliflower is the perfect substitution for your carb-conscious customers. This flavor-packed “fried rice” dish comes together quickly—it’s a real labor-saver—and it travels well for takeout and catering orders.
| Ingredient | Weight | Measure |
|---|---|---|
| Soy sauce, reduced-sodium | 2 fl. oz. | 1/4 cup |
| Molasses | 4 tsp. | |
| Ginger, peeled, finely grated | 1 Tbsp. | |
| Garlic, minced | 1 Tbsp. | |
| Gochujang paste | 1 Tbsp. | |
| Mustard powder, ground | 2 tsp. | |
| Sesame oil | 4 fl. oz. | 1/3 cup |
| Simplot Simple Goodness™: Riced Cauliflower 1/20lb | 32 oz. | |
| Simplot Simple Goodness™: Kyoto Vegetable Blend 6/2.5lb | 1 lb. | |
| Bean sprouts, fresh | 8 oz. | |
| Eggs, scrambled, prepared | 8 oz. | 4 each |
| Green onions, sliced on the bias | 2 1/2 oz. | |
| Sesame seeds, white and black, toasted | as garnish |
Preparation Instructions:
- In medium bowl, whisk together soy sauce, molasses, ginger, garlic, gochujang, and mustard. Heat sesame oil in a large skillet or wok over medium-high or high heat. Add the riced cauliflower and Kyoto blend. Cook stirring as needed until cooked through and any residual moisture from the vegetables has evaporated. Add sauce blend to coat vegetables, add bean sprouts and eggs. Toss to coat and heat through. Remove from heat, add green onions and garnish with sesame seeds.
