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:

  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.

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

  3. 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.

  4. 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.

  5. 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.

  6. Serve immediately, garnished with sesame seeds, if desired.