Cauliflower Fried Rice
Healthy + delicious, it really doesn't get better than this!
Servings: 4 servings
- 1 head of cauliflower
- 1/2 onion finely chopped
- 3 cloves garlic minced
- 1 inch ginger minced
- 2 carrots diced into small cubes
- 1 green bell pepper diced in to small cubes
- 1/2 cup green peas
- 4 scallions chopped
- 2 tablespoons soy sauce I used tamari for gluten-free
- 1 tablespoon sambal or chili garlic sauce optional
- Salt and pepper to taste
To make the cauliflower into rice: Grate the cauliflower on a large size cheese grater or give it a few quick pulses in the food processor.
In a wok or large pan, heat the sesame oil. Add onions, garlic and ginger and sauté for 1 minute, until the onion is transparent.
Next add the bell pepper, carrots and peas and stir fry them until the vegetables are cooked but still have a bite to them (about 3-4 minutes).
Now add in the tamari (or soy sauce), sambal (or your choice of hot sauce), salt and pepper and give it a good mix.
Last but not least add the cauliflower rice and cook for 5 minutes until the cauliflower softens but should not be mushy.
Garnish with scallions on top and serve hot.
Serving: 1cup | Sodium: 273mg | Sugar: 13.4g | Fiber: 9g | Calories: 141kcal | Saturated Fat: 0.1g | Fat: 0.6g | Protein: 7.3g | Carbohydrates: 29.8g