Cauliflower Fried Rice

Not just for low-carb fans, this vegetable-enhanced twist on traditional fried rice will soon be a family favourite.

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nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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3 tbsp / 45 ml	vegetable oil, divided
1 cup / 250 g	Egg Creations Fat Free Original, well shaken
1	each small carrot and zucchini, grated
1 bag / 500 g	frozen cauliflower rice (or about 4 cups/1 L)
2	cloves garlic, minced
1/2 cup / 125 ml	frozen peas, thawed
3 tbsp / 45 ml	sodium-reduced soy sauce (approx.)
2	green onions, sliced (plus extra for garnish)

Heat 1 tbsp (15 ml) oil in a wok or large skillet set over medium heat. Add egg; cook, without stirring for 1 minute; cook, stirring with a spatula for 1 to 2 minutes or until scrambled and just set. Transfer to a plate.
Add remaining oil to the skillet. Add carrot and zucchini; sauté for 3 to 4 minutes or until tender.
Add frozen cauliflower rice and garlic; cook for 3 to 4 minutes or until tender and any extra moisture in the skillet has evaporated.
Stir scrambled egg into skillet along with peas, soy sauce and green onions. Cook, stirring, until warmed through. Taste and adjust soy sauce as preferred. Garnish with additional green onion.

Thaw peas by running under warm water in a strainer. Drain well.
Frozen cauliflower rice is available with other frozen vegetables in your supermarket.
If using fresh cauliflower rice, add a splash of water and a few extra minutes of cook-time as needed.

This recipe was made with:

The same great taste with none of the fat.

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Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.