Cauliflower Fried Rice

Ingredients

• 1/3 second butter cooking sprayNutrition
• 3 tbsps low sodium soy sauceNutrition
• 1 large eggNutrition
• 1/2 cup peas and carrotsNutrition
• 2 large egg whitesNutrition
• 1 dash saltNutrition
• 1 tbsp sesame oilNutrition
• 1 head medium cauliflowerNutrition
• 2 cloves garlicNutrition
• 1 large onionNutrition
• 1 cup scallions, choppedNutrition

Directions

1. 1Remove 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.
2. 2Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
3. 3Heat 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.
4. 4Mince garlic and dice onion fine. Dice scallion, green and whites, separated.
5. 5Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3-4 minutes, or until soft.
6. 6Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5-6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
7. 7Add the egg. Remove from heat and mix in scallion greens.

Nutrition per serving

Related recipes

• Cauliflower Gratin

  120 kcal per serving

• Mashed Cauliflower

  67 kcal per serving

• Loaded Mashed Cauliflower

  59 kcal per serving

• Cauliflower and Asparagus Soup

  137 kcal per serving

• Chicken Pitta Sandwich

  228 kcal per serving

• Cauliflower Au Gratin

  211 kcal per serving