Low Carb Fried Cauliflower Rice
5.3g
Net Carbs
4.4g
Protein
9.5g
Fat
2.8g
Fiber
128
Calories
Ingredients:
- 10 ounces frozen cauliflower, riced Green Giant
- 1/2 cup fresh yellow onion, chopped USDA
- 1/2 cup fresh red bell pepper, chopped USDA
- 1/2 cup fresh zucchini, with skin, chopped USDA
- 2 teaspoons fresh garlic FNDDS
- 2 teaspoons tamari soy sauce USDA
- 1 lrg raw egg USDA
- 1/4 cup fresh scallions, tops & bulb, chopped USDA
- 2 tablespoons canola oil USDA
- 1 teaspoon toasted sesame oil, unrefined Spectrum
- 1/4 teaspoon table salt USDA
- 1/8 teaspoon black pepper, ground USDA
Directions:
- In a large non-stick skillet over medium-high heat, warm 1 tablespoon canola oil. Add frozen cauliflower rice broken into individual grains. Fry the cauliflower rice, stirring regularly, until dried out and beginning to brown, about 6 minutes. Scrape into a bowl and set aside.
- Place the skillet over medium heat and add the remaining tablespoon canola oil. Add onion, red pepper, zucchini, white and light green section of the scallions, and minced or pressed garlic and sauté until onion is translucent and vegetables are softened, about 3 minutes.
- Add the cauliflower rice back into the skillet and fold together with the vegetables until evenly distributed. Push vegetables to the edges of the pan and break the egg into the center, breaking the yolk and scrambling until mostly cooked, then mix in with the cauliflower rice and vegetables. Take off heat and season with tamari, toasted sesame oil, salt and pepper. Taste and add salt to your preference.
- Serve rounded ½ cup servings, evenly topped with dark green portion of green onions (about 1 teaspoon on each serving).
Make this a meal by serving with 4 ounces broiled shrimp, or ½ cup shredded rotisserie chicken.
