This takeout favorite gets a low-carb makeover.
It’s packed with vegetables, comes together in just about 20 minutes and no special equipment is needed.
Here’s how to make cauliflower fried rice.
What you’ll need:
1.
Break down head of cauliflower to florets.
Place the cauliflower florets in the food processor.
If you don’t have a food processor, you could grate the cauliflower using a box grater.
Pulse until the florets have broken down to a rice-like consistency.
Heat 1 teaspoon of oil in a wok or large skillet over medium heat.
Cook the eggs for 30 seconds before flipping.
Continue to cook until the eggs are cooked through, 15 seconds more.
Transfer the eggs to a cutting board and cut them into 1/2-inch pieces.
Heat 1 tablespoon oil in the wok over high heat.
Add scallion whites, garlic and ginger.
Stir and cook until the scallions have softened, about 30 seconds.
Add chicken and the rest of the vegetables (leaving the scallion greens for garnish).
Stir-fry quickly until the chicken is cooked all the way through, 2 to 4 minutes.
Transfer to a bowl and set aside.
Heat another 1 tablespoon oil in the wok.
