This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This fried rice uses fresh cauliflower and vegetables instead of rice.
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove
Ingredients
42ouncecauliflower for 10 servings 2 medium heads or frozen riced cauliflower
2tablespoonsesame oil
3clove garlicput through a press
2cupcarrotfinely chopped
2cupfrozen peas
4egg
6tablespoonsoy sauce low sodium, or liquid amino acids
1/2 teaspoonfreshly ground black peppermore or less to taste
For garnish:
4stalk green onionchopped (for garnish)
1tablespoonsesame seeds
Instructions
Wash cauliflower, remove the leaves, cut into pieces, and put in food processor or blender. Blend until cauliflower becomes the consistency of couscous (small bits).
In a large pan, heat sesame oil and add garlic. Let sit for a couple minutes (stirring periodically). Add carrots and let sit for a minute before adding cauliflower and peas.
With a wooden spoon, create a circle in the middle of the pan to fry the egg by moving the contents of the “rice” to the sides of the pan. Pour eggs into the open space and let cook. Then mix in the eggs with the remainder of the ingredients.
Add soy sauce, black pepper, and any other seasonings you’d like. Pour some into a bowl and top with some scallions and sesame seeds. Enjoy!
Reheating Instructions
Heat cauliflower rice in a sauté pan over medium heat until heated through.