Description

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!

Yield: 4servings | Serving Size: 11/2 cups

Ingredients

1lb2 frozen King crab legs

24ozriced cauliflower

1tbspsesame oil

2large eggs, beaten

pinchof salt

cooking spray

1/2small onion, diced fine

2garlic cloves, minced

5scallions, diced, whites and greens separated

3tbspsoy sauce or gf soy sauce, use Liquid Aminos for W30, Paleo

Instructions

• 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.

• 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.

• 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.

• 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.

• 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.

• Add the egg and crab, remove from heat and mix in scallion greens.

Last Step:

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Nutrition

Serving: 11/2 cups, Calories: 237kcal, Carbohydrates: 13g, Protein: 29.5g, Fat: 8g, Saturated Fat: 1.5g, Cholesterol: 153mg, Sodium: 1755mg, Fiber: 5g, Sugar: 0.5g