Prep time : 15 mins
Cook time : 15 mins
Total time : 30 mins
4 cups cauliflower (about 1 head)
¾ cup chopped onion
2 tablespoons oil
1-2 eggs, lightly beaten
A few drops of sesame oil
A few drops of soy sauce
½ cup chopped baby carrots
½ cup frozen peas, thawed
4 green onions, chopped
2 cups bean sprouts
¼ cup light, low-sodium soy sauce
Salt, to taste
1.Cut away the core of the cauliflower and dry off any excess water. Cut the cauliflower into florets, and then put half of the florets in the food processor pulse until the cauliflower is about rice size. Do not overdo it, bigger pieces are better than too small. If you don’t have a food processor, mince by hand. Put the processed cauliflower into a bowl and then repeat with the remaining florets.
2.Once all of the cauliflower is chopped, heat one tablespoon of oil in a wok or large skillet over medium-high heat. When hot, add the chopped onion and stir fry until light brown, about 8 minutes. When they’ve browned, remove the onions from the wok and place in a bowl. Set aside.
3.In a small bowl, mix together the egg (1 or 2, depending on how eggy you like your fried rice) and a few drops of sesame oil and soy sauce. Add a ½ tablespoon of oil to the wok and then quickly scramble the egg mixture in it. Remove the egg and add to the bowl with the onion.
4.Add the last ½ tablespoon of oil to the wok and add in the cauliflower, peas, carrots, green onions, and bean sprouts. Stir fry for 3 minutes, then reduce the heat to medium-low, mix in the soy sauce, and cover for about 3 more minutes, or until cauliflower is cooked through. Add back in the egg and onion and cook together for one more minute. Season with salt, to taste.
5.Garnish with additional chopped green onion.
Tried and its Yummy!