Cauliflower Fried Rice with Edamame
Cauliflower Fried Rice with Edamame goes together in less than 20 minutes. Great leftovers!
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4 servings
Ingredients
- 1 medium-sized cauliflower (cut into small florets)
- canola cooking spray
- 1 small yellow onion (finely chopped)
- 2 carrots (peeled and grated)
- 1 tablespoonfinely grated ginger root
- 1 cupfrozen edamame (thawed)
- 2 eggs
- 2 tablespoonsreduced sodium tamari
- 1 bunchgreen onion
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Put the cauliflower florets in the bowl of a food processor fitted with a metal blade—pulse 10 to 14 times; until the cauliflower resembles rice.
- 2
Spray a large non-stick skillet with canola oil and heat over medium-high heat. Add the onion and carrot and stir-fry until softened, about . Add the gingerroot, continue to stir-fry for . Finally, add the cauliflower rice and edamame—stir-fry for 2 to . Cauliflower should still have some tooth to it, don't let it get mushy.
- 3
Push the cauliflower to the sides of the pan, making a well in the center. Pour the eggs into the well and gently stir the eggs. When the eggs are mostly cooked, stir them into the rice.
- 4
Drizzle the entire mixture with soy sauce. Serve topped with green onions.