Cauliflower rice is one of my favorite low carb foods. It’s also great because it’s so fast to prepare, which makes it an easy way to get in an extra serving of vegetables!
I also like cauliflower rice because it’s a great way to preserve your garden produce. All you have to do is wash your heads of cauliflower, large pieces of them into a food processor, and after a few pulses, you have your own “rice” that you can store in freezer bags and keep frozen for up to 6 months!
While my recipe is meatless, feel free to create your own! This works great with shrimp!
1½ cup diced yellow onion, small
1 cup frozen peas
1½ cups diced carrots, small
3 eggs, beaten
2 Tbsp. sesame oil
1/2 cup low sodium soy sauce
2 Tbsp. light brown sugar
1 Tsp. ground ginger
¼ teaspoon red pepper flakes, more as less as desired
2 Tbsp. green onions, chopped
6 cups cauliflower rice
1 cup fresh bean sprouts
In a small bowl, whisk together soy sauce, brown sugar, ginger and red chili flakes. Set aside. Heat a large wok (or skillet) over high heat. Add sesame oil. Add onion, peas, carrots and garlic. Saute until tender, about 4-5 minutes.
Slide veggie mixture to one side of the wok and add the beaten eggs, scrambling until cooked through. Use your wooden spoon to break the eggs into small pieces and then stir them into the vegetables. Stir in cauliflower “rice” and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes or until the cauliflower is tender and liquid is absorbed.
Add bean sprouts and cook an additional 30 seconds. Top with green onions and serve.
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