Cauliflower "Fried" Rice
Fried rice is in your future. This dish is a winner on so many levels. You get the “fried” flavor without actually having to fry.
Ingredients
- 3 large eggs, lightly beaten
- Pinch salt and pepper
- ½ yellow onion, finely diced (~¾ cup)
- 5 scallions, diced, whites and greens separated
- 1 large red or orange bell pepper, finely diced
- 1 cup thinly sliced shiitake mushrooms, optional
- 2 garlic cloves, minced (or ½ tsp garlic powder)
- 1 tablespoon grated gingerroot, or 1 tsp ground ginger
- 1 cup shelled edamame, thawed to room temp
- 3 cups frozen mixed peas, carrots and green beans, thawed to room temp
- 24 ounces cauliflower rice, uncooked*, ~7 to 8 cups
- 2 tablespoons low-sodium soy sauce, or more to taste
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- Optional crushed sesame seeds, red pepper flakes or hot sauce for heat
Instructions
- Liberally coat a large, deep skillet (you can also use a large wok or soup pan) with nonstick oil spray and warm over medium heat. Add eggs and scramble until firm. Season with a pinch of salt and black pepper, and chop into small pieces with spatula or wooden spoon. Transfer to a plate and cover to keep warm.
- Reapply oil spray to skillet and turn flame to medium-high heat. Add onions, scallion (whites only), bell pepper, optional mushrooms, garlic, and ginger. Sauté 4 to 5 minutes until onions and peppers are soft. Mix in the thawed edamame along with the carrots, peas and green beans. Stir for about 1 minute.
- Add the cauliflower “rice” to the sauté pan along with soy sauce, rice vinegar, and sesame oil. Mix carefully (the skillet will be very full), cover and cook for approximately 8 minutes, stirring every 2 minutes or so), until the cauliflower is tender-firm.
- Mix in the egg, then remove from heat and stir in scallion greens. Season with additional reduced-sodium soy sauce to taste, and sprinkle optional sesame seeds over the top. To kick up the heat, serve with optional hot sauce and crushed red pepper flakes.
Notes
• This recipe makes a great big batch and requires a large, deep skillet or wok with a lid. If you don’t have one, you can make this in a large soup pot or cut the recipe in half.
• Be sure your frozen edamame and mixed veggies are thawed before adding them to the pan. You can speed up the thawing process by microwaving them for a minute or two—just be sure to drain off any water that accumulates.
Nutrition Information per serving
Serving Size: 1 cupCalories: 120Carbohydrates: 16gProtein: 8gTotal Fat: 3.5g— Unsaturated Fat: 2.5g— Saturated Fat: 1gCholesterol: 70mgSodium: 250mgPotassium: 560mgFiber: 5gTotal Sugar: 6g— Natural Sugar: 6g— Added Sugar: 0gVitamin C: 25mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.