Cauliflower Fried ‘Rice’

Cauliflower Fried ‘Rice’ This is a low-carb option for those who want all the flavor of Chinese fried rice but none of the guilt.

• Step 1

  Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.

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• Step 2

  Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.

• Step 3

  Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.

• Step 4

  Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.

• Step 5

  Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

Per Serving: 367 calories; protein 33.3g; carbohydrates 15.8g; fat 19.2g; cholesterol 131.9mg; sodium 1065.4mg. Shred cauliflower using the largest side of a grater; the end product resembles grains of rice.