Cauliflower Fried Rice (4 Servings)
INGREDIENTS 2 Tbsp. plus 2 tsp. Avocado oil 1 large egg, beaten
1 10 oz. bag frozen riced cauliflower 4 Tbsp. low sodium soy sauce (use gluten-free if needed) ¼ tsp. crushed red pepper flakes 1 tsp. honey
1 cup scallions, light and green parts separated (5-6 scallions), chopped ½ cup fresh carrot, diced small 3 garlic cloves, minced 1 Tbsp. fresh ginger, finely chopped, or one tsp. powdered ginger
1 cup frozen peas 1 tsp. rice vinegar 1 tsp. sesame oil
INSTRUCTIONS 1. Heat 2 tsp. of avocado oil in a large (10 or 12-inch) nonstick skillet over medium heat. 2. Add the egg and scramble until cooked. Transfer to a plate and set aside. 3. Add 2 Tbsp. of avocado oil to the pan and set over medium heat. 4. Add the light parts of the scallions, carrots, garlic, and ginger and cook, stirring often, until softened but not browned, 3 – 4 minutes. 5. Add the cauliflower and cook until liquid is released and completely evaporated. 6. Add 4 Tbsp. of soy sauce, red pepper flakes, honey, and ¼ tsp. salt. Cook, stirring often, for about 3 minutes. 7. Add the peas and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are heated through, a few minutes. 8. Stir in the rice vinegar, sesame oil, dark green scallions, and eggs. 9. Taste and adjust seasoning. This low-carb side dish pairs nicely with a lean protein such as chicken or shrimp making the perfect meal for blood sugar or weight management. NutritionNotes
130 Eat Well For Life
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