Low Carb Rice And Grains Recipes

Ingredients:

2 lb trimmed cauliflower
4 tbsp vegetable oil
4 garlic cloves, minced
3 diced cooked meat - (to 4)
3 eggs
1 tsp salt
2 green onions, thinly sliced
1/2 tsp freshly-ground black pepper

Instructions:

Grate the cauliflower using the medium-sized holes of a grater. Grate the
core too. With your hands squeeze out as much water as you can. This may
not be necessary for some cauliflower as they vary in degree of wetness.

Over high heat, heat the oil (bacon fat can be used here too) in a wok or
large heavy frying pan and add the garlic. Stir-fry until pale gold. Add
the meat and fry until lightly browned.

Break in the eggs and fry until softly scrambled. Add the grated
cauliflower, sprinkle with salt and stir and fry until it's tender-crisp,
about 5 to 8 minutes. The length of time will depend on the cauliflower.

Stir in the green onion and pepper. Check the seasoning and serve.

This recipe yields 4 main dish or 8 side dish servings.

Total Carbohydrates: 55 grams
Total Carbohydrates Minus Fiber: 37.68 grams
Carbohydrates per Serving (4): 13.75 grams
Carbohydrates per Serving minus Fiber (4): 9.42 grams
Carbohydrates per Serving (8): 6.87 grams
Carbohydrates per Serving minus Fiber (8): 4.71 grams

Comments: This is a pan-Asian mix combining flavours and techniques from
China, Thailand and Vietnam. Chinese like their fried rice to be white,
Thais like the flavour of golden fried garlic and Vietnamese like to add a
bit of black pepper.

You can use raw meat, shrimp or prawns. Just make sure it's in small
pieces and thoroughly cooked before adding the eggs.

If you're used to the darker version, add a splash of soy sauce -- go easy
or the rice may be too wet -- and reduce the salt.

You can use this without the meat as a side dish. A friend just loves it
with crumbled feta, olive oil and chopped tomato on top. The variations
are endless: a bit of curry powder, some grated lemon rind to go with fish,
some chili powder

Servings: 8