Cauliflower "Fried Rice" is my favorite low-carb side dish when I'm craving Chinese take-out!
Ingredients
1medium head(about 24 oz cauliflower, rinsed)
1tbspsesame oil
2egg whites
1large egg
pinchof salt
cooking spray
1/2small onion(diced fine)
1/2cupfrozen peas and carrots
2garlic cloves(minced)
5scallions(diced, whites and greens separated)
3tbspsoy sauce(or more to taste (Tamari for Gluten Free, Coconut Aminos for Paleo/Whole30))
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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.