This fried rice recipe is a tasty low-carb alternative to a carbohydrate loaded popular side dish. Eat it as is or add some grilled chicken or other lean meat to add some extra protein to this already delicious dish.
1 head cauliflower, (about 2 ½ cups chopped in food processor)
2 tablespoons sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed
2-3 tablespoons of low-sodium soy sauce (more or less to taste)
½ cup Egg Beaters
2 tablespoons chopped green onions (optional)
1. Rinse and chop cauliflower into florets and put into a food processor (or chop into tiny pieces.) Pulse in food processor until cauliflower is small and resembles rice.
2. Preheat a large skilled to medium heat. Pour in sesame oil. Add onion and peas and carrots and cook until tender.
3. Push onions, peas and carrots aside and pour egg beaters onto the other side. Use a spatula to scramble the eggs. Once cooked, mix with veggies.
4. Add the cauliflower. Pour the low-sodium soy sauce on top. Stir fry the rice and vegetable mixture until heated through and the cauliflower is tender. Add optional chopped green onions.
Makes 6 servings
Amount per Serving
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 0 mg
Dietary Fiber: 5g
Sodium: 305 mg
Recipe adapted from The Recipe Critic