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Add a photoWhat’s so special about this dish other than it tastes so good? There’s actually not a single grain of rice in it. Really. It's a very good substitute for anyone who is looking to cut down on starches. And it is also blow your socks off good. Really.
Ingredientes
- 1 large head (~2 lb) of cauliflower, separated into florets
- 4 Chinese sausages (lap cheong), diced
- 1 scallion, sliced thinly both green and white parts
- 3 eggs, beaten
- 2 cloves of garlic, minced
- 2 tablespoon low sodium soy sauce (low sodium Tamari for gluten-free)
- 1 tablespoon fish sauce
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
Direcciones
- Using the largest shredding disk of your food processor, feed the florets through the tube until all the florets have been shredded. Itâs okay if there are little shreds of cauliflower. Set aside.
- Heat a large wok on high heat. Swirl in oil, add beaten eggs and stir fry until egg has set but still very wet, about a couple of minutes. Remove from wok and set aside. Donât worry, this all goes back into the wok for final stir frying.
- Add sausage to wok and stir fry on high until sausage begins to brown a bit on the edges and has cooked through, about 2 minutes. Remove from wok and set aside. If a lot of fat has rendered out of the sausage, dump out the excess fat leaving about a tablespoon of fat in the wok. This will help flavor the dish. Or if you prefer, you can dump out all the sausage rendered fat and add another tablespoon of cooking oil in its place.
- Add minced garlic and stir fry for 30 seconds. Add shredded cauliflower and salt, stir fry for a minute. Turn the heat down to medium-high, add soy sauce and fish sauce, stir fry for another 2 minutes. Add the scrambled eggs back in, breaking it up into small pieces with the spatula. Add the scallions and cooked sausage, stir fry for another minute or two to combine everything together. Give it a little taste to check seasoning. Add a bit more salt if needed. Serve hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 221g | |
| Calories 345 | |
| Calories from Fat 239 | 69% |
| Total Fat 26.8g | 34% |
| Saturated Fat 5.12g | 20% |
| Trans Fat 0.35g | |
| Cholesterol 558mg | 186% |
| Sodium 4970mg | 207% |
| Potassium 347mg | 10% |
| Total Carbs 7.18g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.6g | 2% |
| Protein 19.77g | 32% |
