@Vicki Morton,

Again, I am replying a couple of years later because I just came across this recipe and post today. I have done the cauliflower rice and my biggest suggestion from my times cooking it would be to have everything else cooked and then stir in the cauliflower rice last perhaps adding any sauces like soy sauce then. The reason for this is that if you cook the cauliflower OR have it in the wok for too long it goes mushy because it cooks VERY quickly.

I make the cauliflower rice by simply putting the florets and the stem, chopped into small pieces, into my food processor and pulse it a few times until it’s about the size of a rice grain. As it doesn’t have the any of the starch a rice grain does it cooks much much faster.
I spent many nights trying and many nights eating mushyish “fried rice“, lol.

@Lillian Hahn, I would suggest asking google for a conversion table for “g” meaning grams to “oz” meaning ounces.
I’m presuming that’s where your confusion lies and why you ask for a “breakdown”. You don’t need a breakdown you need a conversion.

I know this is ages agree you posted but I hope it helps.

I do not have a specific brand for you, but this image shows the rice’s different shapes. The middle one is the medium grain.

Which brand rice to use as you mentioned medium grains. How to choose the correct rice?

All the best!