Cauliflower Fried Rice
- 30 Minutes Prep 30 Minutes Total
- 4 Servings
An Asian-inspired cauliflower dish that is low in carbs. What could be better?!
Ingredient List
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- 1 bag (10 oz) Cascadian Farm™ frozen organic riced cauliflower blend with bell peppers and onions
- 1 cup Cascadian Farm™ frozen California style blend vegtables
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 eggs, beaten
- 2 tablespoons sliced green onions
- Crushed peanuts (optional)
Preparation
- In 12-inch skillet, heat oil over medium-high heat. Cook garlic in oil 1 to 3 minutes or until onion begins to brown.
- Reduce heat to medium; stir in frozen cauliflower blend and California blend.
- Cover; cook 9 to 12 minutes, stirring occasionally.
- Remove cover and continue to cook until vegetables are crisp-tender.
- Meanwhile, in small bowl, mix soy sauce and hoisin sauce. Set aside.
- Stir eggs into skillet; cook 1 to 2 minutes or until eggs are cooked.
- Remove from heat; stir in sauce.
- Top with green onions and optional peanuts.
