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Cauliflower Rice

Cauliflower Rice

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Course Side
Cuisine Asian

Ingredients
  

  • 1 tbs. olive oil
  • 2 cloves garlic peeled and minced
  • 1 tsp. ginger minced
  • 1 onion sliced
  • 1 head cauliflower cleaned and stems removed
  • 1 cup broccoli chopped
  • 1 cup carrots shredded
  • 1 cup peas
  • 1 egg
  • 1 tbs. sesame oil
  • 1 tbs. soy sauce
  • sesame seeds
  • pickled radish I always purchase at a local Korean restaurant – they are easy to make, but even easier to buy.

Instructions
 

  • In a food processor or blender, pulse cauliflower florets to resemble rice. Do this in batches and set aside.
  • In a large nonstick skillet, heat olive oil and cook garlic, ginger and onions until soft and fragrant.
  • Add cauliflower, broccoli and carrots, stir and continue to cook until soft. Add water 2 tablespoons at a time if needed (this will help to steam the vegetables).
  • Add peas, then stir to combine. Make a well in the center of the vegetable mixture and scramble in the egg.
  • Add sesame oil and soy sauce. Stir to combine and season to taste.
  • Top with sesame seeds and sliced pickled radish.
  • Serve immediately.