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Cauliflower “Fried Rice”

Prep Time20 minsCook Time10 minsTotal Time30 mins

 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)
1

Remove the core and let the cauliflower dry completely.

2

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.

3

Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.

4

Heat a large saute pan or wok over medium heat and spray with oil.

5

Add the eggs and cook, turning a few times until set; set aside.

6

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.

7

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.

8

 Add the egg then remove from heat and mix in scallion greens.

Nutrition Facts

Serving Size 4 Servings

Servings 113


Amount Per Serving
Calories 108
% Daily Value *
Total Fat 3g5%
Cholesterol 47mg16%
Sodium 868mg37%
Total Carbohydrate 14g5%

Dietary Fiber 6g24%
Sugars 1g
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.