Cauliflower Fried Rice

By Golfwidow7

1/2 of recipe (about 2 1/4 cups): 245 calories, 5.5g total fat (1.5g sat fat), 803mg sodium, 31.5g carbs, 7g fiber, 13.5g sugars, 19g protein -- SmartPoints® value 4*
HG Alternative: Instead of blending 4 cups of roughly chopped cauliflower into rice-sized pieces, use 3 1/2 cups premade cauliflower rice or crumbles, like the kinds by Trader Joe's and Green Giant Fresh.

Ingredients

• 2 slices center-cut bacon or turkey bacon
• 4 cups roughly chopped cauliflower (or HG Alternative)
• 3/4 cup (about 6 large) egg whites or fat-free liquid egg substitute
• 1 cup frozen petite mixed vegetables
• 1 cup chopped onion
• 1 tsp. chopped garlic
• 1 tsp. sesame oil
• 2 tbsp. thick teriyaki marinade or sauce

Details

Servings 2
Preparation time 10mins
Cooking time 20mins
Adapted from hungrygirl.com

Preparation

Step 1

Directions:
Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)

Pulse cauliflower in a blender until reduced to rice-sized pieces, working in batches as needed.

Bring an extra-large skillet sprayed with nonstick spray to medium heat. Scramble egg whites/substitute until fully cooked, 3 - 4 minutes, using a spatula to break it up into bite-sized pieces. Transfer to a medium bowl, and cover to keep warm.



Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add frozen veggies and 2 tbsp. water. Cover and cook for 2 minutes, or until thawed.

Meanwhile, chop or crumble bacon.

Add cauliflower rice, onion, garlic, and sesame oil to the skillet. Cook and stir until veggies have mostly softened, 6 - 8 minutes.



Add scrambled egg whites/substitute, chopped/crumbled bacon, and teriyaki sauce. Cook and stir until hot and well mixed, about 1 minute.