How To Make Cauliflower “Fried Rice”
This low-carb rice substitute made with cauliflowers takes your fried rice into a whole new level. Enjoy the taste of the Chinese classic gone healthy!
Serves:
Ingredients
- 1medium head cauliflower,about 24 oz, rinsed
- 1tbspsesame oil
- 2egg whites
- 1large egg
- pinchsalt
- cooking spray
- ½small onion,diced fine
- ½cuppeas and carrots,frozen
- 2garlic cloves,minced
- 5scallions,diced, whites and greens separated
- 3tbspsoy sauce,or more to taste, Tamari for Gluten Free, Coconut Aminos for Paleo/Whole30)
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.
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Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
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Heat a large saute pan or wok over medium heat and spray with oil.
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Add the eggs and cook, turning a few times until set; set aside.
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Add the sesame oil and sauté onions, scallion whites, peas and carrots, and garlic for about 3 to 4 minutes, or until soft. Raise the heat to medium-high.
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Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook for about 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
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 Add the egg then remove from heat and mix in scallion greens.
Nutrition
- Calories:Â 157.55kcal
- Fat:Â 7.93g
- Saturated Fat:Â 1.27g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 3.58g
- Polyunsaturated Fat:Â 2.56g
- Carbohydrates:Â 15.56g
- Fiber:Â 5.06g
- Sugar:Â 5.57g
- Protein:Â 8.48g
- Cholesterol:Â 46.50mg
- Sodium:Â 759.97mg
- Calcium:Â 72.02mg
- Potassium:Â 694.06mg
- Iron:Â 1.65mg
- Vitamin A: 163.60µg
- Vitamin C:Â 83.64mg
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