Hawaiian Fried Cauliflower "Rice"
This is a lower-carb alternative to fried rice with a Hawaiian twist that's sure to please any palate!
- 1 1" (2.5-cm) piece fresh gingerroot, peeled
- 2 garlic cloves
- 2 green onions
- 1 tbsp (15 mL) canola oil
- 6 oz. (175 g) low-sodium deli ham, diced
- 10 oz. (284 g) cauliflower, riced (3 cups/750 mL) (*see cook’s tips)
- 2 carrots, peeled and grated
- 1 cup (250 mL) frozen peas
- 2 eggs (or 3 egg whites)
- 1 cup (250 mL) canned pineapple tidbits, drained
- 2 tbsp (30 mL) reduced-sodium soy sauce
- Grate the ginger with the Adjustable Zester to measure 1 tbsp (15 mL) and press garlic with the Garlic Press into a small bowl. Thinly slice the green onions and add white bottoms to the bowl. (Reserve the green tops for garnish.)
- Heat the oil in the 12" (30-cm) Brilliance Nonstick Weeknight Skillet over medium-high heat for 1-3 minutes. Add the ham and cook for 2-3 minutes, or until lightly browned. Remove the ham and set aside.
- Add the ginger, garlic and green onions to the skillet. Cook and stir for 30 seconds, or until fragrant. Add the cauliflower, carrots, and peas. Cook and stir for 2-3 minutes.
- In the 1-cup (500 mL) Silicone Prep Bowl, beat the eggs. Push the vegetable mixture to the outsides of the skillet to create a well in the middle. Add the beaten eggs to the middle; let the eggs sit for 10 seconds to start cooking. Break the eggs to scramble until fully cooked and then stir into the "rice" mixture.
- Remove the skillet from the heat. Stir in the pineapple, ham, and soy sauce. Garnish with reserved green onion.
- 4 servings of 1¼ cups/300 mL
Nutrients per serving:
U.S. nutrients per serving: Calories 210, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 110 mg, Sodium 750 mg, Carbohydrate 23 g, Fiber 6 g, Sugars 15 g (includes 0 g added sugar), Protein 16 g