Substituting riced cauliflower for rice trims calories and carbs in this veggie-packed dish. Use the vibrant flavors of traditional fried rice--ginger, scallions and tamari--to create a low-carb fried rice version of the classic take-out meal. Source: EatingWell.com, July 2018

Carolyn Casner
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon peanut oil in a large wok or skillet over high heat. Add scallions, ginger and garlic; cook, stirring, until scallions have softened, 30 to 40 seconds. Add bell pepper, snow peas, carrots and edamame; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a plate.

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  • Add the remaining 2 tablespoons peanut oil to the pan. Add cauliflower and stir until mostly softened, about 2 minutes. Return the cooked vegetables to the pan, along with cashews, tamari (or soy sauce) and sesame oil. Stir until well combined.

Tips

Tips: You can find riced cauliflower in the produce aisle or your supermarket, or you can prepare it yourself. Place cauliflower florets in a food processor and pulse until it breaks down into rice-size pieces.

People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

Nutrition Facts

287 calories; total fat 19.1g 29% DV; saturated fat 3.2g; sodium 451mg 18% DV; potassium 449mg 13% DV; carbohydrates 18.2g 6% DV; fiber 6.3g 25% DV; sugar 6g; protein 10.1g 20% DV; exchange other carbs 1; vitamin a iu 5426IU; vitamin c 80mg; folate 157mcg; calcium 77mg; iron 3mg; magnesium 70mg; thiaminmg.

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Rating: 4 stars
04/13/2019
Needs a little citrus. Read More