LUNCH/DINNER: Cauliflower Fried Rice

For all I harp about breakfast and baking, I've never actually cooked a meal...until now! This cauliflower fried rice recipe is super customizable and delicious, and best of all, it tastes like real fried rice!

My version contains both cauliflower and broccoli, and it's not chopped up as fine as it would be with the help of a food processor, but I'm doing what I can in a one-bedroom apartment in Alabama. #becreative

If you're looking for the nutritional information, check out the original recipe here!

Ingredients

• Canola oil (to grease the pan)

• 2 eggs

• 2 medium carrots, diced

• 1 small white or yellow onion, diced

• 1/2 cup frozen peas

• 3 cloves of garlic, minced

• 4 cups of raw cauliflower (either ground in a food processor or diced)

• 1/4 cup green onions, diced

• 3 tablespoons soy sauce

• 1/2 teaspoon toasted sesame oil

• 1 teaspoon sesame seeds

Instructions

1. Scramble the two eggs in a saute pan on medium heat until half-cooked, then set aside.

2. Use canola oil to grease the pan and increase the temperature to medium-high heat. Add the diced carrots, onions, and peas and cook for 3-5 minutes or until slightly brown. Add the garlic and cook for an additional minute.

3. Push the sauteed vegetables to the side and add the cauliflower rice. Give it a quick stir and allow to brown slightly by not stirring for a few minutes. Then, stir the vegetables and rice together and cook for another few minutes.

4. Stir in the green onions, soy sauce, sesame oil, sesame seeds, and eggs. Remove from the heat. Add sesame seeds on top to garnish if desired.