Cauliflower Fried Rice

INGREDIENTS:
1 medium head (about 24 oz) cauliflower, rinsed
1 tbsp sesame oil
2 egg whites
1 large egg
pinch of salt
cooking spray
1/2 small onion, diced fine
1/2 cup frozen peas and carrots
2 garlic cloves, minced
5 scallions, diced, whites and greens separated
3 tbsp soy sauce, or more to taste

DIRECTIONS:
1) Remove the core and let the cauliflower dry completely.
Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

2) Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.

3) Heat a large sauté pan or wok over medium heat and spray with oil.

4) Add the eggs and cook, turning a few times until set; set aside.

5) Add the sesame oil and sauté onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft. Raise the heat to medium-high.

6) Add the cauliflower “rice” to the sauté pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.

7) Add the egg then remove from heat and mix in scallion greens.

NUTRITION INFORMATION
Yield: 4 servings, Serving Size: 1 1/3 cup
Amount Per Serving:
Freestyle Points: 1
Points +: 3
Calories: 108 calories
Total Fat: 3g
Saturated Fat: g
Cholesterol: 47mg
Sodium: 868mg
Carbohydrates: 14g
Fiber: 6g
Sugar: 1g
Protein: 9g

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