1 head of cauliflower (about 2 1/2 cups chopped in food processor)
2 Tbsp sesame oil
1 small white onion
1 cup frozen peas and carrots, thawed
2-3 Tbsp soy sauce (more or less to taste)
2 eggs lightly beaten
2 Tbsp chopped green onions (optional)
Instructions
1. Rinse and chop the cauliflower into florets and put into a food processor. Pulse until the cauliflower is small and resembles rice.
2. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
4. Add the cauliflower to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and cauliflower is tender. Add chopped green onions if desired.
Originally Submitted
9/9/2015
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