This vegetarian faux fried rice uses riced cauliflower in place of white or brown rice to pack in extra veggies and cut down on carbs. Chile-garlic sauce pumps up the heat, and fresh ginger adds a bright, warm bite. If you don't like the heat of the chile-garlic sauce, leave it out and add a bit more tamari or soy sauce for a rich, fermented tang.
Tip: Look for prepared cauliflower rice (or cauliflower crumbles) with other prepared vegetables in some supermarkets. To make your own, place cauliflower florets in a food processor and pulse until broken down into rice-size granules. One 2-pound head of cauliflower yields about 4 cups of cauliflower rice.
1 1/4 cups
291 calories; protein 13.5g; carbohydrates 12.5g; dietary fiber 4.4g; sugars 4.5g; fat 20.7g; saturated fat 4.1g; cholesterol 186mg; vitamin a iu 1276.3IU; vitamin c 81.5mg; folate 59.8mcg; calcium 66.3mg; iron 1.9mg; magnesium 44.2mg; potassium 274.4mg; sodium 441.4mg; thiamin 0.1mg.