Cauliflower "Fried Rice"
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cauliflower "Fried Rice" is my favorite low-carb side dish when I'm craving Chinese take-out!
- 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))
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, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 47mg, Sodium: 868mg, Potassium: 0mg, Fiber: 6g, Sugar: 1g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 1
Points +: 3