Cauliflower Fried Rice
A low carb version of your favorite take out food!
Servings 6 servings
- 1 small head of cauliflower cut into florets
- 2 tablespoons peanut oil
- 3 scallions chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 4 eggs lightly beaten (optional)
- 1/2 cup sliced mushrooms
- 1 1/2 cups shredded Napa or green cabbage
- 1 cup shredded carrots
- 1/4 cup low sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1/4 cup cashews roughly chopped
Place the cauliflower into the bowl of a food processor fitted with the chopping blade, and pulse about 20 times or until it resembles rice. Set aside.
Heat oil in a saute pan on high heat, and add scallions, garlic and ginger. Saute for about 2 minutes.
Add eggs if using, and mushrooms. Stir well so egg scrambles quickly.
Add cabbage and carrots and combine all ingredients well.
Reduce heat to low, and add the riced cauliflower, soy sauce, hoisin sauce and sesame oil. Stir gently and let the mixture heat through for about 5 minutes
Serve immediately, garnished with chopped cashews.
Calories: 179kcal | Carbohydrates: 11g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 516mg | Potassium: 380mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3221IU | Vitamin C: 29mg | Calcium: 60mg | Iron: 2mg