AuthorMike EgrieCategoryDifficultyIntermediate
Cauliflower “Fried Rice”
Yields4 Servings
Prep Time15 mins
 4 cups cauliflower rice
 6 tsp peanut oil, divided
 14 oz 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)
1

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.

2

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.

3

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.

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.

Nutrition Benefits:
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.

Ingredients

 4 cups cauliflower rice
 6 tsp peanut oil, divided
 14 oz 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)

Directions

1

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.

2

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.

3

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.

Cauliflower “Fried Rice”
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