Recipe Of The Week 4/20: Cauliflower Fried Rice

Yields: 4 servings

Ingredients:

• 1 medium-sized head of cauliflower or 1 10-12 oz bag pre-riced cauliflower
• 2 tablespoons sesame oil, divided
• 1 large carrot, cubed
• 2 garlic cloves, minced
• 1 cup frozen edamame
• 2 large eggs, beaten
• 3 tablespoons low sodium soy sauce
• 6 green onions, sliced

Directions:

• Shred cauliflower using the largest side of a grater OR by pulsing rough-cut pieces in a food processor until it resembles small grains of rice. (Skip if using pre-riced.) Place cauliflower in a clean kitchen towel and squeeze out excess moisture to ensure the "rice" stays dry.
• Heat 1 tablespoon sesame oil in a large skillet over medium-low heat. Add the carrots and garlic and stir fry until fragrant, about 5 minutes.
• Add the cauliflower, edamame, and remaining 1 tablespoon sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.
• Make a well in the middle of the mixture, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked.
• Stir in the soy sauce and green onions just before serving.

Meal Plan Check Boxes:

1 Protein
2 Fats
1 Vegetable

Nutritional Facts: Calories per serving: 165, Carbohydrates: 9.6 g, Protein: 9.1 g, Fat: 10.9 g

Adapted From: pinchofyum.com/15-minute-cauliflower-fried-rice