10 Minute Healthy Cauliflower Rice
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.87 out of 5 stars
(44)
Ingredients
4 servings
- 24 ounces cauliflower florets*
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- ¼ teaspoon white pepper
- 2 tablespoons vegetable oil, divided
- 2 large eggs, beaten
- 2 cloves garlic, minced
- 1 onion, diced
- 6 ounces broccoli florets, chopped
- 2 carrots, peeled and grated
- ½ cup frozen corn
- ½ cup frozen peas
- 2 green onions, thinly sliced
- ½ teaspoon sesame seeds
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Preparation
Step 1
To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
Step 2
In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
Step 3
Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
Step 4
Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Step 5
Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
Step 6
Serve immediately, garnished with sesame seeds, if desired.
Step 7
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Chef's notes
*24 ounces cauliflower florets is equal to about 5 cups.
