Recipe of the Week: Cauliflower Fried Rice

By Nutritionist: Kelly Carter BASc (Hons), CNP

Adapted from: Eat Yourself Skinny

The perfect grain free side to any meal! Cauliflower is rich with antioxidants and anti-inflammatory properties and helps aid in digestion and detoxification.

Ingredients

1 head cauliflower, chopped into florets
1 small yellow onion, finely chopped
½ cup frozen peas
½ cup carrots, cubed
2 eggs, beaten
1 tablespoon sesame oil
¼ cup soy sauce
1 tablespoon brown sugar
⅛ teaspoon ground ginger
Pinch red pepper flakes
2 tablespoon green onions, chopped

Instructions

1. Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.

2. Heat a large skillet over medium heat and drizzle in sesame oil. Add onion, peas and carrots and sauté until tender, about 2 minutes.

3. Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.

4. Slide veggie mixture to one side of the skillet and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.

5. Stir in cauliflower “rice” and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.

6. Top with green onions, serve and enjoy!

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