Recipes for Frozen Cauliflower Rice

Ingredients

• 2 cups expired frozen cauliflower rice
• 2 tablespoons vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1/2 cup frozen peas
• 2 eggs, lightly beaten
• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 1 green onion, sliced (for garnish)

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the onion, garlic, carrot, and peas. Cook until the vegetables are slightly tender, about 5 minutes.
3. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked through.
4. Add the expired frozen cauliflower rice to the skillet and stir-fry for 3-4 minutes, or until heated through.
5. Stir in the soy sauce, sesame oil, and black pepper. Cook for an additional 2 minutes, stirring constantly.
6. Remove from heat and garnish with sliced green onions.
7. Serve hot and enjoy!

Ingredients

• 2 cups frozen cauliflower rice
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled feta cheese
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. 1. Thaw the frozen cauliflower rice according to package instructions.
2. 2. In a large bowl, combine the thawed cauliflower rice, cucumber, red bell pepper, red onion, cilantro, and feta cheese.
3. 3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
4. 4. Drizzle the dressing over the cauliflower rice mixture and toss to coat well.
5. 5. Refrigerate for at least 30 minutes to allow the flavors to meld together.
6. 6. Serve chilled and enjoy!

Ingredients

• 2 cups expired frozen cauliflower rice
• 2 tablespoons vegetable oil
• 1 bell pepper, thinly sliced
• 1 small zucchini, diced
• 1 cup broccoli florets
• 1/2 cup sliced mushrooms
• 2 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions

1. Heat the vegetable oil in a large skillet or wok over high heat.
2. Add the bell pepper, zucchini, broccoli, mushrooms, and garlic. Stir-fry for 4-5 minutes, or until the vegetables are crisp-tender.
3. Push the vegetables to one side of the skillet and add the expired frozen cauliflower rice to the empty space. Stir-fry for 3-4 minutes, or until heated through.
4. In a small bowl, whisk together the soy sauce, oyster sauce (if using), cornstarch mixture, and red pepper flakes (if using).
5. Pour the sauce over the cauliflower rice and vegetable mixture. Stir well to coat everything evenly.
6. Cook for an additional 2 minutes, or until the sauce thickens and coats the ingredients.
7. Remove from heat and garnish with chopped cilantro.
8. Serve hot and enjoy!

Ingredients

• 2 cups frozen cauliflower rice
• 1 cup cooked quinoa
• 1 cup diced bell peppers
• 1 cup diced onions
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the frozen cauliflower rice, cooked quinoa, bell peppers, onions, shredded cheddar cheese, sour cream, chopped parsley, garlic powder, paprika, salt, and pepper. Mix well.
3. Transfer the mixture to a greased casserole dish.
4. Bake in the preheated oven for 30-35 minutes or until the casserole is bubbling and the cheese is melted and golden.
5. Remove from the oven and let it cool for a few minutes before serving.
6. Serve hot and enjoy!