Cauliflower Fried Rice Flavorful and Nutritious Dish

Ingredients

• 1 medium head cauliflower, riced (about 4 cups)
• 1 cup frozen peas and carrots mix
• 3 pieces green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons sesame oil
• 3 tablespoons low-sodium soy sauce
• 2 large eggs, lightly beaten
• to taste salt and pepper
• for garnish sesame seeds
• 1 piece bell pepper, diced (optional)

Instructions

1. Start by preparing the cauliflower. Remove the leaves and stem from the head, then break it into florets. Pulse the florets in a food processor until it resembles rice, or use a box grater to achieve the same texture.
2. Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
3. Add the frozen peas and carrots (and diced bell pepper if using) to the skillet. Stir-fry for about 2-3 minutes until the vegetables are heated through.
4. Push the vegetable mixture to one side of the skillet. Pour the beaten eggs onto the other side and scramble them until fully cooked. Once cooked, mix the eggs into the vegetable mixture.
5. Add the riced cauliflower to the skillet. Pour in the soy sauce and the remaining tablespoon of sesame oil. Stir everything together and cook for an additional 5-7 minutes, allowing the cauliflower to steam and soften while mixing well with the other ingredients.
6. Season with salt and pepper to taste. For an extra touch, sprinkle sesame seeds on top just before serving.