Cauliflower Fried Rice

Servings: 4 | Amount Per Serving: 1/4th recipe, approx. 170g

• Calories: 108 | Total Fat: 10g
• Carbohydrates: 14g | Sugar: 1g
• Cholesterol 47mg | Protein: 9g
• Sodium: 868mg | Fiber: 6g

• Prep Time: 20mins
• Cook Time: 10mins
• Total Time: 30mins

Ingredients

• 1) 1 medium head, about 24oz (680g) cauliflower, rinsed
• 2) 1 tablespoon sesame oil
• 3) 2 egg whites
• 4) 1 large egg
• 5) Pinch of salt
• 6) cooking spray
• 7) 0.5 small onion, diced fine
• 8) 0.5 cup frozen peas and carrots
• 9) 2 garlic cloves, minced
• 10) 5 scallions, diced, whites and greens separated
• 11) 3 tablespoon soy sauce, or more to taste

Steps

• 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.

Notes

• 1) Add another egg and other vegetables for more flavor.
• 2) If using frozen cauliflower, use 4 cups.
• 3) Make sure to dqueeze all water from cauliflower.
• 4) Add extra herbs and spices.