Cauliflower “Fried” Rice
Donna Hayek, RD
Ingredients:
- 3 large eggs, beaten
- 1 tsp ginger powder
- ½ c onion, diced
- 1 c shelled edamame, thawed
- 4 scallions, diced
- 3 c frozen mixed peas, carrots & green beans, thawed
- 1 lg red bell pepper, diced
- 24 oz (7 c) cauliflower rice, uncooked
- 1 c sliced shiitake mushrooms
- ¼ c soy sauce
- ½ tsp garlic powder
- 1 tbsp rice vinegar
- 2 tsp sesame oil
Instructions:
- Coat a large, deep skillet with nonstick oil spray & warm over medium heat
- Add eggs & scramble until firm & chop into small pieces & transfer to a plate & cover
- Reapply oil spray to skillet & turn heat to medium-high
- Add onion, scallion, bell pepper, mushrooms, garlic & ginger, sauté 5 minutes
- Stir in thawed edamame, peas, carrots, and green beans
- Add cauliflower rice to the pan along with soy sauce, rice vinegar & sesame oil
- Stir, cover & cook for 8 min, stirring every 2 minutes
- Stir in egg and scallions
NUTRITION FACTS: Makes 10 Servings
- Calories: 120
- Carbohydrate: 16 g
- Fat: 3.5 g
- Fiber: 5 g
- Saturated fat: 1 g
- Sugar: 6 g
- Cholesterol: 70 mg
- Protein: 8 g
- Sodium: 250 mg
