• 15
  • 6
  • 98
  • 6

Cauliflower Fried Rice-Style

  • 1 head cauliflower, chopped into florets (about 2 ½ cups)
  • 2 tablespoons sesame oil or canola oil
  • 1 small white onion, chopped
  • 1 cup frozen peas and carrots, thawed
  • 2 tablespoons less sodium soy sauce (more or less to taste)
  • 2 eggs, lightly beaten
  • *Optional: 2 tablespoons green onions, chopped

  1. Add cauliflower florets into a food processor or blender. Pulse until the cauliflower is small and resembles rice. If you don’t have a food processor or blender, chop the cauliflower into tiny pieces.
  2. Preheat a large skillet to medium heat. Add sesame oil or canola oil to skillet.
  3. Add white onion, peas, and carrots and cook until tender.
  4. Move the onion, peas, and carrots to the side and pour the beaten eggs onto the other side.
  5. Scramble the eggs. Once cooked, mix eggs and vegetables.
  6. Add the cauliflower to the veggie and egg mixture. Pour the soy sauce on top.
  7. Stir and fry the rice and veggie mixture until heated thoroughly and cauliflower is tender.
  8. Add chopped green onions*, if desired.

Makes 6 servings.

Calories: 98
Total Fat: 6 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 58 mg
Sodium: 245 mg
Total Carbohydrate: 7 g
Dietary Fiber: 2 g
Added Sugar: 0 g
Protein: 4 g