This Turkey and Veggie Cauliflower Fried Rice is another turkey recipe one you should try! Whole grains have lots of nutrients, but replacing rice with cauliflower is a fun and nutrient-loaded alternative! I wanted leftovers and used 1.5 heads of cauliflower, 1 pound of turkey, 2 eggs and I just eyeballed the veggies. No need to be exact! But I left the original quantities as is. I also added hot chili oil and sriracha to the finished product – get creative with condiments!
Special Turkey and Veggie Cauliflower Fried Rice
Print RecipeIngredients
- 8 ounces lean ground turkey
- 1/2 head cauliflower, grated in a food processor until it resembles rice
- 6 cups fresh veggies, roughly chopped (I used carrots, green beans, bell pepper, bok choy, onion & jalapeño)
- 1 tablespoon fresh ginger, finely chopped (I used minced organic ginger from the grocery aisle)
- 1 tablespoon garlic, finely chopped
- 1 large egg, lightly beaten
- 1 tablespoon plus 2 teaspoons gluten-free tamari
- 1/2 teaspoon sea salt
- 2 tablespoons fresh cilantro, chopped
- 1 lime, quartered
- Cooking spray or stir-fry oil (olive, peanut, canola, etc.)
Instructions
1. First, run the cauliflower through the food processor.
2. Spray a large skillet or wok with cooking spray (or lightly oil) and place over medium-high heat. Add the turkey and cook for about 3-5 minutes, breaking it up in the pan with a wooden spoon.
3. Transfer to a bowl and reserve. Drain any excess water.
4. Turn the heat to high and spray the pan again or add more oil. Add the cauliflower and cook until slightly softened but still crunchy, about 5 minutes. (Because I doubled the recipe, I used two pans.) Transfer to the bowl with the turkey and toss with salt.
5. Spray the pan again (or more oil) and add the vegetables, ginger and garlic. Cook until softened and lightly charred, about 4 to 5 minutes.
I added the green beans a few minutes into cooking because they cook faster than carrots, pepper, etc. (You can do the same with any “lighter” vegetable like spinach, snap peas or mung bean sprouts.)
6. Push the vegetables to one side of the pan and spray the open space with cooking spray and add the egg. Let cook for about 30 seconds and then scramble to break it up.
7. Add the turkey and cauliflower to the egg and stir until the egg is cooked for about 30 seconds.
8. Add the soy sauce and mix. (This was when I added the hot chili oil and sriracha.) Serve with chopped cilantro and lime. I also topped it with chopped scallions. Enjoy!
To reheat without a microwave: Place in a pie or cake pan and place in a hot oven for about 5 minutes or until hot.
