Cauliflower Fried Rice with Steak
Toss steak with 1 tablespoon tamari and rice wine (or sherry) in a medium bowl.Advertisement
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs and cook, stirring, until set, about 1 minute. Transfer to a bowl.
Increase heat to medium-high and add 2 teaspoons oil and the steak to the pan. Cook, stirring, until the steak is no longer pink, 2 to 3 minutes. Transfer the steak and any accumulated juices to the bowl with the eggs.
Add 2 tablespoons oil, carrots and scallion whites to the pan; cook, stirring, until the carrots are starting to soften, 3 to 5 minutes. Stir in peas, garlic and ginger. Cook, stirring, until the garlic is fragrant and the carrots are tender, 2 to 3 minutes more. Transfer the mixture to the bowl with the steak.
Add the remaining 1 tablespoon oil and riced cauliflower to the pan. Cook, stirring occasionally, until the cauliflower is tender, 3 to 5 minutes. Stir in the reserved eggs, steak and vegetables and the remaining 3 tablespoons tamari. Serve topped with scallion greens, sesame seeds and sesame oil.
Tip: You can buy riced cauliflower fresh or frozen in nearly every grocery store these days. Or DIY by pulsing cauliflower florets in a food processor until finely chopped. For the best results, don't fill your food processor more than three-fourths full.
3 1/2 fat, 2 lean protein, 1 vegetable, 1/2 medium-fat protein, 1/2 starch