Cauliflower Fried Rice

Prep Time: 5 mins

Total Time: 25 mins

Meal Type: Lunch,Dinner

Source: Living Plate Rx

Servings: 4  

Ingredients

• 1 head cauliflower (or use 1 (10 oz) bag of frozen cauliflower rice that has been defrosted and drained)
• 1 Tbs olive oil
• 1 tsp sesame oil
• 1/4 cups onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1/3 cups vegetable broth, low sodium
• 1 tsp ginger, minced
• 4 Tbs soy sauce
• 1  1/2 cups edamame, shelled, defrosted
• 2 scallions, chopped

Directions

Prep

1. Cut floret pieces from the cauliflower stems and rinse well. Place in a food processor and pulse 3-5 times until cauliflower is chopped into rice sized pieces. Note, skip this prep step if using frozen defrosted cauliflower rice.
2. Chop onion/pepper/garlic/scallions.
3. Grate ginger.

Make

1. In a large skillet heat the olive and sesame oils. Add the onion and red pepper and sauté ~3 minutes until onion is tender and translucent.
2. Stir in the garlic, broth, ginger, and soy sauce. Transfer the cauliflower to the pan and stir. Cover with lid and cook over medium-high heat for 3-4 minutes.
3. Remove the lid and stir in the edamame. Sauté for 3-5 minutes or until liquid has cooked off, and cauliflower is tender.
4. To serve, top with sliced green onion and additional soy sauce (if desired).

Tips from Elisa & Ellen: Save yourself time by utilizing frozen vegetables in this recipe – frozen riced cauliflower, frozen chopped onions (defrost and pat dry with a paper towel), and frozen minced garlic. You can easily lower the sodium in this recipe by swapping out soy sauce with coconut aminos. Made from fermented coconut nectar they taste similar to a slightly sweetened soy sauce. You can find coconut aminos in aisle along side oils and vinegars, or the international foods aisle. Double the recipe the make sure you have leftovers of this delicious vegetable side dish.