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King Crab Cauliflower Fried Rice Recipe

King Crab Cauliflower Fried Rice recipe
Skinnytaste

King Crab fried rice is one of my favorite dishes we often order when dining at a local Japanese restaurant. Every time I order it, I always say I'm going to try this with riced cauliflower, so finally I did and it was SO good!

Ingredients

1 lb 2 frozen King crab legs
24 oz riced cauliflower
1 tbsp sesame oil
2 large eggs (beaten)
pinch of salt
cooking spray
1/2 small onion (diced fine)
2 garlic cloves (minced)
5 scallions (diced, whites and greens separated)
3 tbsp soy sauce or gf soy sauce (use Liquid Aminos for W30, Paleo)

Method

1
If making the rice yourself, place a few florets at a time in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower in a few batches.
2
In a large pot, add about 2 inches of water and bring to a boil. Add the crab leg and cook, covered until heated through, about 10 minutes. When cooked, remove the crab from the shell and lightly flake.
3
Season eggs with salt. Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.
4
Reduce heat to medium-low, add the sesame oil and saute onions, scallion whites, and garlic about 3 to 4 minutes, or until soft. Raise the heat to medium-high.
5
Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring occasionally, until the cauliflower is slightly crispy on the outside but tender on the inside.
6
Add the egg and crab, remove from heat and mix in scallion greens.

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