CAULIFLOWER RICE

Ingredients: 

• 150g cauliflower florets
• 1 tbs soy sauce
• 1 tsp sesame oil / olive oil
• ½ tbs freshly grated ginger
• ¼ tsp white pepper
• 2 large egg whites, beaten
• 2 cloves garlic, minced
• 1 onion, diced
• 50g broccoli florets, chopped
• 25g carrots, peeled and grated
• 25g frozen corn
• 25g frozen peas
• 2 spring onions, thinly sliced
• 1/2 tsp sesame seeds

Method:

• 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.
• Add garlic and onion to the non-stick 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, garnish with sesame seeds, if desired.

Nutrition Facts:

• Calories: 278.3 Cal
• Protein: 20g
• Carbs: 34g
• Fat: 8.5g