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!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
| 1 | onion, diced |
| 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 |
Directions:
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.
Source: damndelicious.net
