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