Cauliflower Fried ‘Rice’ | Gordon Food Service
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.
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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
- 2 oz. (Recipe) Coconut Thai Sauce
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