How to Select
Cauliflower rice should be white in color and firm to the touch.
How to Store
Store unused cauliflower rice in an air tight container in the crisper section of your refrigerator.
Cauliflower rice is packed with vitamins and minerals, while being low in calories, making it a perfect swap for traditional rice based recipes. Cauliflower, which belongs to the same family as cabbage, provides vitamins like Vitamin C and folate.
Cauliflower “Fried Rice”
Servings: 4 (1-cup) Preparation Time: 15 Min Calories/Serving: 220
- 4 cups cauliflower rice
- 6 tsp. peanut oil, divided
- 1 (14-oz) pkg. firm tofu, drained, pressed and cubed
- 2 egg whites, lightly beaten
- ¼ tsp. freshly ground pepper
- ½ cup chopped yellow onion
- 1 garlic clove, minced
- 1 ½ cups frozen peas and carrots, thawed
- 3 tbsp. low-sodium soy sauce
- Sliced green onions (optional)
- In a large non-stick skillet heat 2 tsp of the oil over medium-high heat. Cook tofu 2 minutes per side or until golden brown, stirring occasionally. Remove tofu; set aside.
- Heat additional 2 tsp. oil in the same skillet over medium heat. Add egg whites and pepper; cook 2 minutes or until egg is set. Remove from pan; set aside.
- Heat remaining 2 tsp. oil in same skillet over medium heat. Add onion, garlic and peas and carrots; saute 5 minutes or until softened. Increase heat to medium-high. Add cauliflower and low-sodium soy sauce; stir gently to combine. Cover, and cook 5 to 7 minutes or until cauliflower is crisp on the outside and tender on the inside,. stirring more frequently. Stir in tofu and eggs; cook 5 minutes or more until heated through. Remove from heat. Top with green onions (if desired), and serve.