10 Minute Healthy Cauliflower Rice

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
  • 6 ounces broccoli florets, chopped
  • 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

Directions:

  • 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 broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  • 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.
  • Serve immediately, garnished with sesame seeds, if desired.

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

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