Vietnamese Cauliflower Fried Rice
  • 3tbsp CP Tangy Asian Sauce
  • 1head Cauliflower
  • 1cup Carrotdiced
  • 1 Red Oniondiced
  • 3tbsp garlicminced
  • 1cup Asparagusdiced
  • 1cup Sausage
  • 1 cup Raw Shrimp
  • 1/4cup Spring Onionsliced
  • 1/4cup Cilantrochopped
  1. – Review entire recipe card.
    – Wash and dry all produce.
    – Using a hand grater or food processor’s grating blade, grate the cauliflower, until it becomes a “rice” like consistency.
    – Dice the red onion, asparagus and chop the green onion.
  2. – Heat the 1 tbsp oil in a skillet or wok over medium high heat.
    РAdd the onion, garlic, and carrots. Saut̩ until the onions become translucent.
  3. – Once the onions are translucent, add the asparagus, and sausage to the mixture.
    – Cook until the sausage is cooked through, making sure to break it up as you go.
  4. -While the onion mixture is cooking heat a separate wok or skillet, heat 1 tbsp oil over high heat.
    – Add the cauliflower rice, spreading it out in the pan so it can brown evenly. Cook about 5 minutes over the high heat.
  5. – Make a small well in the center of the “rice”
    – Add the beaten egg and stir until it begins to thicken, but is still wet.
    – Then toss or fold the egg into the rice, continuing until the rice no longer looks wet. The rice should become a nice “fluffy” texture with bits of egg throughout.
    – Add Signature Sauce and blend well.
    – Remove from the heat and set aside.
  6. – To plate, serve the sausage mixture over the cauliflower rice.
    – Enjoy!
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