Swap white rice for cauliflower rice to turn a high-calorie take-out dish to a family favorite. This vegetarian take is easy, filling, and delish!
Yield: 4 servings
Per Serving: 251 calories, 13.5 g fat (2 g saturated fat), 186 mg cholesterol, 449 mg sodium, 15 g protein, 20 g carbs, 6 g fiber
1/2 large head cauliflower
2 tablespoons vegetable oil
1 orange, red or green pepper, cut into thin 1/2″ pieces
1 scallion, thinly sliced
1 2″ piece ginger, cut into thin matchsticks
2 tablespoons low-sodium soy sauce
2 teaspoons chili garlic paste
2 teaspoons honey
4 large eggs
1 cup frozen peas, thawed
Lime wedges, for serving
1 cup frozen edamame, thawed
Cut the cauliflower into florets, discarding the tough inner core and leaves.
Working in batches, transfer the cauliflower to the bowl of a food processor.
Pulse until the cauliflower resembles rice, about 15 seconds (be careful not to over-process or cauliflower will get mushy). Set aside, then repeat with the remaining cauliflower (you should have about 4 cups of cauliflower).
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add the pepper, the white parts of the scallion, and the ginger; cook, stirring, 2 minutes.
Add the cauliflower, toss to combine and cook, covered, stirring once, for 5 minutes.
Meanwhile, in a small bowl, whisk together the soy sauce, chili garlic paste, and honey.
In a separate small bowl, lightly beat the eggs.
Push the cauliflower mixture to one side of the skillet, add the remaining 1 tablespoon oil, then the eggs, scrambling until cooked, 2 minutes.
Remove skillet from heat and fold in the eggs, sauce, peas, and edamame.
Timesaver tip: Use riced cauliflower from your grocer’s freezer or produce area. Just be sure cauliflower is the only ingredient!
Serve with thinly sliced scallion greens and lime wedges.
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