Who needs carbs, when you’ve got cauliflower? This dish tastes just like fried rice, but there’s not an ounce of rice in it! Serve it with teriyaki chicken, or your favorite Thai food as a healthy side that’ll have you feeling like you just ordered take-out!
1 small head cauliflower
1 tablespoon sesame oil
1 cup frozen peas and carrots mixture (or edamame and carrots)
3 tablespoons soy sauce or tamari
2 cloves garlic
1 large egg
¼ cup green onions
Cut the core from the cauliflower. With a sharp knife, chop the florets into thin slices. This will make the florets fall into tiny little crumbles. Place in a food processor, if desired, and pulse just until the cauliflower has the texture of rice.
In a large skillet, heat sesame oil over medium-high heat. Add cauliflower, frozen peas and carrots, soy sauce, and ginger to the skillet. Cover and cook until the cauliflower is tender, about 5-7 minutes.
Crack an egg into the skillet, stirring and mixing the egg into the cauliflower mixture with a spatula or wooden spoon until the egg is fully cooked. Stir in green onions. Serve immediately and enjoy.
Total Fat 5g 8 %
Sat Fat 1g 5 %
Total Carb 4g 1 %
Fiber 1g 4 %
Sugars 0g —
Cholesterol 47mg 16 %
Sodium 633mg 26 %