10 Minute Healthy Cauliflower Rice

Ingredients

• Cauliflower

  Raw

  1 head large or 840g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Ginger root

  Raw

  1 tbsp or 6g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 medium or 110g

• Broccoli

  Raw

  2 ¼ cup chopped or 205g

• Carrots

  Raw

  2 medium or 122g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 can (10.5 oz) or 298g

• Peas

  Edible-podded, raw

  ½ cup, whole or 32g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 cup, chopped or 200g

• Sesame seeds

  Seeds, whole, dried

  ½ tsp or 2g

Directions

1. To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes. Set aside.
2. In a small bowl, whisk together soy sauce, sesame oil, ginger, and white pepper. Set aside.
3. 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.
4. Heat the 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.
5. Stir in broccoli, carrots, corn, and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
6. 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.
7. Serve immediately, garnished with sesame seeds, if desired.