• 5bee2f89b5d079810c405bd09d1e5eb6

Cauliflower Rice

An amazingly healthy twist on takeout fried rice, but you can't even tell the difference!

Prep
Cook
Serves 4people
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Ingredients
5
cup of cauliflower florets
2
tbs of reduced sodium soy sauce
1
tbs of sesame oil
1
tbs of freshly grated ginger
1/4
tbs of white pepper
2
tbs of vegetable oil, divided
2
large eggs, beaten
2
garlic cloves, minced
1
onion, diced
6
oz of broccoli florets, chopped
2
carrots, peeled and grated
1/2
cup of frozen corn
1/2
cup of frozen peas
2
green onions, thinly sliced
1/2
tsp of sesame seeds
Directions
1.
To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
2.
In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
3.
Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
4.
Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
5.
Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
6.
Serve immediately, garnished with sesame seeds, if desired.

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