10 Minute Healthy Cauliflower Rice

• Vegetarian
• Gluten free

• Produce

  • 6 oz Broccoli florets
  • 2 Carrots
  • 24 oz Cauliflower florets
  • 1/2 cup Corn, frozen
  • 2 cloves Garlic
  • 1 tbsp Ginger
  • 2 Green onions
  • 1 Onion
  • 1/2 cup Peas, frozen

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 tbsp Soy sauce, reduced sodium

• Baking & Spices

  • 1/2 tsp Sesame seeds
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 1 tbsp Sesame oil
  • 2 tbsp Vegetable oil

Found on damndelicious.net

Description

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

• 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. 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. 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, garnished with sesame seeds, if desired.