10 Minute Healthy Cauliflower Rice

By PineyCook

Ingredients

• 24 ounces cauliflower florets*
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon freshly grated ginger
• 1/4 teaspoon white pepper
• 2 tablespoons vegetable oil, divided
• 2 large eggs, beaten
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and grated
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 2 green onions, thinly sliced
• 1/2 teaspoon sesame seeds

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from damndelicious.net

Preparation

Step 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.

In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.

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.

Heat 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. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Stir in cauliflower, green onions, eggs and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.

Serve immediately, garnished with sesame seeds, if desired.

*24 ounces cauliflower florets is equal to about 5 cups.