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Cauliflower Fried ‘Rice’

Yield 1 8-oz. portion

Ingredients

  • 2 tsp. GFS Canola Oil
  • 4 oz. Markon Cauliflower Crumbles
  • 1 ct. Large Egg, beaten
  • 1 oz. Markon Broccoli Florets, cut into small florets
  • 1 oz. Markon Jumbo Celery, finely diced
  • 1 oz. Red Peppers
  • 1 oz. Jicama, trimmed and julienned on a mandoline
  • 1 oz. Green Cabbage, trimmed and thinly sliced
  • 2 oz. GFS Peas and Carrots Mix, thawed
  • 1 Tbsp. Markon Cilantro
  • (Recipe) Coconut Thai Sauce

    Ingredients

      • 2 qt. Coconut Milk
      • 6 Tbsp. Trade East Thai Seasoning
      • 2 Tbsp. Sesame Oil
      • 2 Tbsp. Chopped Garlic

      Preparation

      1. Combine coconut milk, Thai seasoning, sesame oil and garlic in a nonstick sauce pan. Bring to a boil and simmer 4-5 minutes.

      2. Let cool. Transfer to covered storage container. Cover, label, date and refrigerate for future service. 

    2 oz. (Recipe) Coconut Thai Sauce

Preparation

To prepare à la carte:

1. Place canola oil in a heated, nonstick sauté pan. Add cauliflower. Drizzle the beaten egg over the top of the cauliflower. Immediately stir the egg into the cauliflower using a spatula. Season to taste with salt and pepper.

2. Add  broccoli, celery, red peppers, jicama, cabbage, peas and carrots and cilantro. Stir continuously over medium-high heat for 1 minute, or until warmed through. Add coconut Thai sauce. Stir together another 30 seconds. Spoon onto a warmed serving plate.