10 Minute Healthy Cauliflower Rice
An amazingly healthy twist on takeout fried rice but you can’t even tell the difference. So EASY to make too!
|24 ounces||cauliflower florets*|
|2 tablespoons||reduced sodium soy sauce|
|1 tablespoon||sesame oil|
|1 tablespoon||freshly grated ginger|
|1/4 teaspoon||white pepper|
|2 tablespoons||vegetable oil, divided|
|2||large eggs, beaten|
|2 cloves||garlic, minced|
|6 ounces||broccoli florets, chopped|
|2||carrots, peeled and grated|
|1/2 cup||frozen corn|
|1/2 cup||frozen peas|
|2||green onions, thinly sliced|
|1/2 teaspoon||sesame seeds|
To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
Serve immediately, garnished with sesame seeds, if desired.