How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Lailani'S Riced Cauliflower Sausage "Fried Rice"?

You need 6 ingredients. The key ingredients include: 1 tablespoon olive oil (I used garlic olive oil), 1/2 yellow onion, diced, 2 teaspoons of minced garlic, 13 ounces sausage, sliced (I used 4 links of Southside Market Original Beef Sausage), and more.

Is Lailani'S Riced Cauliflower Sausage "Fried Rice" suitable as meat & poultry?

Yes, Lailani'S Riced Cauliflower Sausage "Fried Rice" falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Lailani'S Riced Cauliflower Sausage "Fried Rice"?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lailani'S Riced Cauliflower Sausage "Fried Rice" Recipe

Name: Lailani'S Riced Cauliflower Sausage "Fried Rice"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil (I used garlic olive oil); 1/2 yellow onion, diced; 2 teaspoons of minced garlic; 13 ounces sausage, sliced (I used 4 links of Southside Market Original Beef Sausage); 12 ounces riced cauliflower (1 bag frozen green giant riced veggies cauliflower medley); 1 dash salt and pepper

Lailani'S Riced Cauliflower Sausage "Fried Rice" – a delicious recipe with olive oil, yellow onion, garlic, sausage, cauliflower, salt. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 tablespoon olive oil (I used garlic olive oil)
1/2 yellow onion, diced
2 teaspoons of minced garlic
13 ounces sausage, sliced (I used 4 links of Southside Market Original Beef Sausage)
12 ounces riced cauliflower (1 bag frozen green giant riced veggies cauliflower medley)
1 dash salt and pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
71 kcal
Category
Meat & Poultry

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Lailani'S Riced Cauliflower Sausage "Fried Rice"

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