10 Minute Healthy Cauliflower Rice

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

24 ounces cauliflower florets*

2 tablespoons reduced sodium soy sauce

1 tablespoon sesame oil

1 tablespoon freshly grated ginger

1/4 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)

1/2 cup frozen corn

1/2 cup frozen peas

2 green onions (thinly sliced)

1/2 teaspoon sesame seeds

Directions

To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.

In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.

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.

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.

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.

Serve immediately, garnished with sesame seeds, if desired.