CAULIFLOWER “FRIED RICE”
108 Cals 9 Protein 14 Carbs 3 Fats
PREP TIME:
20 mins
COOK TIME:
10 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Side Dish
CUISINE:Chinese, Japanese
Cauliflower “Fried Rice” is my favorite low-carb side dish when I”m craving Chinese take-out!
INGREDIENTS
1 medium head, about 24 oz cauliflower, rinsed
1 tbsp sesame oil
2 egg whites
1 large egg
pinch of salt
cooking spray
1/2 small onion, diced fine
1/2 cup frozen peas and carrots
2 garlic cloves, minced
5 scallions, diced, whites and greens separated
3 tbsp soy sauce, or more to taste (Tamari for Gluten Free, Coconut Aminos for Paleo/Whole30)
INSTRUCTIONS
Remove the core and let the cauliflower dry completely.
Coarsely chop into florets, then place half of the cauliflower 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.
Combine egg and egg whites in a small bowl and beat with a fork. Season 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.
Add the sesame oil and saute onions, scallion whites, peas and carrots 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 frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
Add the egg then remove from heat and mix in scallion greens.
Serving: 11/3 cup, Calories: 108kcal, Carbohydrates: 14g, Protein: 9g, Fat: 3g, Cholesterol: 47mg, Sodium: 868mg, Fiber: 6g, Sugar: 1gBlue Smart Points:1Green Smart Points:2Purple Smart Points:1Points +:3
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