Chicken Fried "Rice" (GF)

Many folks are switching to Google Chrome.  I am so sorry the text boxes are not showing up with the nutritional analysis in them on Google Chrome. If you go to Fire Fox or IE, you will see the analysis.  I am so surprised since my blog is powered by Google.  There must be something wrong with their HTML.  Actually even although I am grateful for blogger, it is not perfect.  There are sometimes some screwy things that go on when I type up a new post.  One of the things too, is when I copy and paste a recipe with the text box, it switches it around from where it is in the original recipe and the whole thing just looks plain old weird to me.  I hope those clever Google engineers read this and make our blogger more user friendly.  I have no clue how to fix it. I'm very detail-oriented and it totally bugs me.  Rant over!  Anyway, I'm going to post the nutritional analysis below each recipe as well, for those who unfortunately can no longer see it in the little box.  So sorry, I was only recently alerted to this problem.  I will check with my son, who is a lead software engineer (programmer) if anything can be done about it.

CAULI-FRIED RICE

This is my version of Chinese-fried rice using grated cauliflower. The color resembles golden brown rice. The cauliflower becomes denatured and hardly recognizable.  It’s delicious, especially freshly made.  Click on the photos to see life size images.  :)

¹/₄ cup Healthy Butter, page 62, (50 mL)

2 cloves garlic, crushed

1 green onion, chopped

6 cups cauliflower florets, (1.5 L)

  grated (about 1 medium head cauliflower)

2 tbsp soy sauce (25 mL)

¹/₂ tsp seasoning salt (2 mL)

2 eggs, fork beaten

In electric frying pan or wok, melt Healthy Butter, page 62.  Add garlic and green onion.  Cook briefly.  Add grated cauliflower and stir-fry 2 minutes.  Stir in soy sauce and sprinkle seasoning salt overall.  Stir-fry another 3 minutes; push aside.  Add eggs and scramble in one corner of pan.  Stir into cauli-rice another minute, or until cauli-rice is tender.

Variation:  Add small pieces cooked chicken or pork to cauli-rice.  I also added some fried onion and small amount of chopped red pepper.  Even although cauli-rice on its own is fabulous just like this, I got fancy with this dish and added a cup of cooked quinoa (for folks in maintenance or pre-maintenance only - for folks no longer counting carbs so closely). Quinoa has been adopted by many low-carbers in maintenance since it features low on the glycemic index and is particularly high in protein. I cook the quinoa the same way I cook rice, although I add a little bit more water.  2 1/4 cups Water:  bring to the boil, add seasonings (I used 1/2 tsp Hy's Seasoning Salt and 1/2 tsp No Salt), and quinoa.  Bring to boil again and place in 350 deg. F. oven 30 minutes.  Stir cooked quinoa into cooked cauli-fried rice.  This is an excellent dish and far prefer it to regular boring old rice.  It is so much tastier.   I have tried the quinoa flour in my bake mix, but I must admit I'm not wild about the aftertaste.  This quinoa has no aftertaste that is yucky - it's very good.

Helpful Hint:  Food processor grates cauliflower in no time flat!

Nutritional Analysis: (Cauli-rice on its own)   6 servings, 1 serving:

121.7 calories; 4.4 g protein; 9.6 g fat; 4.3 g carbs