Cauliflower Fried Rice
Servings 5 servings
Calories
Ingredients
- 1 medium head about 24 oz cauliflower, rinsed
- 1 tablespoon hot sesame oil gives it more flavor, but regular sesame oil can also be used
- 2 eggs beaten
- cooking spray
- 1/2 small onion diced
- 1/2 cup frozen mixed vegetables
- 5 scallions diced, whites and greens separated
- 3 tablespoon soy sauce or more to taste
Instructions
- Remove the cauliflower core and chop into florets.
- Place half of the cauliflower into a food processor and pulse until the cauliflower is small and has the texture of rice or couscous. Set aside and repeat with the remaining cauliflower.
- Beat eggs with a fork.
- Heat a large saute pan or wok over medium heat and spray with oil.
- Add the eggs and cook, stirring the eggs until they are cooked through.
- Add the sesame oil and saute onions, scallion whites and mixed vegetables about 3 to 4 minutes, or until soft. Raise the heat to medium-high.
- 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 and vegetables are cooked
- Add the scrambled eggs then remove from heat and mix in scallion greens.
Notes
Remove the cauliflower core and chop into florets. Place half of the cauliflower into a food processor and pulse until the cauliflower is small and has the texture of rice or couscous. Set aside and repeat with the remaining cauliflower. Beat eggs with a fork. Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside. Add the sesame oil and saute onions, scallion whites and mixed vegetables about 3 to 4 minutes, or until soft. Raise the heat to medium-high. 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 and vegetables are cooked Add the scrambled eggs then remove from heat and mix in scallion greens.