Cauliflower Fried Rice

Ingredients

• 4 cups riced cauliflower
• 2 large eggs
• 1/2 cup carrot, diced
• 1/2 cup frozen peas
• 3 stalks scallions, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp tamari
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil

Instructions

1. Heat the neutral oil in a large skillet or wok over medium-high until shimmering. Push it to one side, crack in the eggs and scramble until just set, about 1 minute; set aside.
2. Add the carrot and cook 2-3 minutes until starting to soften, then the garlic and ginger for 30 seconds until fragrant.
3. Add the cauliflower and peas, spread flat, and let it sit undisturbed 2-3 minutes so it browns slightly before tossing — this is what stops it going soggy.
4. Pour in the tamari and sesame oil and toss another 2 minutes until the cauliflower is tender-crisp, then fold the eggs back in with most of the scallions.
5. Serve topped with the remaining scallions.

Nutrition (per serving)

Calories

305

Protein

13 g

Fat

18 g

Carbs

24 g