CAULIFLOWER FRIED RICE

Ingredients:

• 1 medium-sized cauliflower head
• 2 tablespoons vegetable oil or sesame oil
• 1 onion, finely chopped
• 2 carrots, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 2 eggs, beaten
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon ginger, grated (optional)
• Salt and pepper to taste
• Green onions, chopped, for garnish (optional)
• Sesame seeds, for garnish (optional)

Instructions:

1. Prepare the Cauliflower Rice:
   • Cut the cauliflower into florets and place them in a food processor. Pulse until it resembles the texture of rice.
2. Cook the Cauliflower Rice:
   • Heat a large skillet or wok over medium heat. Add 1 tablespoon of oil.
   • Add the cauliflower rice to the skillet and stir-fry for 5-7 minutes, or until the cauliflower is tender but not mushy. Season with salt and pepper. Set aside.
3. Prepare the Vegetables:
   • In the same skillet, add another tablespoon of oil.
   • Add the chopped onion, diced carrots, and frozen peas. Stir-fry for about 3-5 minutes until the vegetables are tender.
4. Add Garlic and Eggs:
   • Push the vegetables to one side of the skillet. Add minced garlic to the other side and sauté for about 30 seconds.
   • Push the garlic to the side, pour the beaten eggs into the skillet, and scramble them until just cooked.
5. Combine Everything:
   • Mix the cooked cauliflower rice with the vegetables and eggs in the skillet.
6. Season with Soy Sauce and Ginger:
   • Drizzle low-sodium soy sauce over the cauliflower mixture. Add grated ginger if desired. Stir well to combine.
7. Adjust Seasoning:
   • Taste and adjust the seasoning with salt, pepper, or additional soy sauce as needed.
8. Garnish and Serve:
   • Garnish with chopped green onions and sesame seeds if desired.
9. Serve Warm:
   • Serve your cauliflower fried rice warm as a delicious and low-carb alternative to traditional fried rice.