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

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