Cauliflower definitely isn't the "sexiest" vegetable out there, but recently it's been getting a LOT of attention. A few years ago, I would have thought you were crazy if you told me you could replace regular rice with cauliflower, but it actually works! I personally love this low-carb version of Fried Rice - the cauliflower picks up on the asian flavors in the sauce, and the other veggies add a great crunch and texture. So yum!
4 cups cauliflower rice, uncooked
2 tbsp olive oil
2 large eggs, beaten
1 cup green onion, thinly sliced
1/2 cup frozen peas, thawed
1/2 cup carrots (fresh or frozen), julienned
1/2 cup bell peppers, thinly sliced
1 tsp peeled and minced fresh ginger
3 tbsp soy sauce
2 tbsp hoisin
2 tsp sesame oil
Prepare the cauliflower rice. Remove the florets from the stem. Chop into smaller pieces and add them to a food processor. Pulse the cauliflower until it resembles rice. To avoid all of it turning to mush, pull out any stubborn large pieces, and pour the cauli-rice into a separate bowl. Put the big pieces back in the food processor and pulse until those are the same consistency. This is the hardest step of the whole recipe - I promise!
Heat a large skillet over medium high heat. When the pan is hot, add the oil, carrots, green onion, peas and peppers. Cook for about 3 minutes until the vegetables start to soften. Add the cauliflower rice to the veggies and let it cook for another 3 minutes or so. Next, add in the soy sauce, hoisin, ginger and sesame oil. Stir until everything is coated.
Create a well in the middle of the pan and pour the beaten egg into it. Scramble with a spatula and when it starts to set, stir into the rest of the cauliflower rice so everything is combined. Serve as a main dish or as a side with chicken, shrimp, beef or tofu!