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Veggie Cauliflower "Fried Rice"

Course: Dinner, Food Prep

Ingredients

  • 1 small cauliflower head broken into florets
  • 1 small head of broccoli broken into small florets
  • 1 1/2 Tbsp olive oil or avocado oil divided
  • 1 cup organic corn fresh or frozen (thawed)
  • 1 red bell pepper diced
  • 4 green onions sliced
  • 2 large eggs beaten
  • 2 Tbsp low sodium soy sauce coconut aminos, or Bragg's liquid aminos
  • 1 tsp garlic salt
  • 1 tsp ginger powder or 1 Tablespoon freshly ground ginger
  • 1 Tbsp sesame seeds or to taste

Instructions

  • Place cauliflower florets in a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.
  • Heat 1 tablespoon of your oil in a large skillet over medium-high heat. Add in broccoli, corn, bell pepper, green onions, garlic salt and ginger, then stir fry for about 4 minutes.
  • Next, stir in the cauliflower "rice" and cook for additional 3-4 minutes, or until tender. Add in soy sauce/aminos, and cook stirring constantly until most of the liquid has reduced.
  • Using your spatula, carefully push the rice mixture towards the edge of the pan, creating an empty space in the center.
  • Into this space add remaining oil, then pour in the beaten eggs.
  • Cook the eggs stirring constantly, then gently fold them into the rice.
  • Remove from heat and sprinkle with sesame seeds.
  • Enjoy immediately OR later for meal prep.

For food prep:

  • You can divide this cauliflower rice equally among 4 airtight containers, allowing to cool, seal, then store refrigerated for up to 5 days. Reheat it just before serving and enjoy!