Cauliflower Fried Rice Recipe

Cauliflower Fried Rice

Original Recipe: Skinny Taste

INGREDIENTS:

• 1 medium head (about 24 oz cauliflower, rinsed)
• 1 tbsp sesame oil
• 2 egg whites
• 1 large egg
• pinch of salt
• cooking spray
• 1/2 small onion (diced fine)
• 1/2 cup frozen peas and carrots
• 2 garlic cloves (minced)
• 5 scallions (diced, whites and greens separated)
• 3 tbsp soy sauce (or more to taste (Tamari for Gluten Free, Coconut Aminos for Paleo/Whole30))

DIRECTIONS:

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 for 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.