Quick cauliflower fried rice
0
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This all-veggie riff on fried rice uses convenient, quick-cooking cauliflower rice in place of grains and loads on more plant-based goodness with napa cabbage, carrots, and snow peas. We use matchstick carrots because they save on prep time and cook in a flash, but we chop them a bit so they incorporate better in the mix. You can always add a source of protein in the form of scrambled eggs or cooked chicken or pork—whatever you have on hand that suits your needs and supports your goals.
Ingredients
Cooking spray
4 spray(s)
Shredded uncooked napa cabbage
2 cup(s)
Carrots
½ cup(s), matchstick-cut, coarsely chopped
Fresh ginger
2 tsp, peeled and grated
Garlic
3 clove(s), minced
Snow peas
2 cup(s), whole, halved diagonally
Scallions
½ cup(s), chopped or sliced, thinly sliced
Uncooked cauliflower rice
16 oz, fresh or frozen (defrosted)
Low sodium soy sauce
3 Tbsp
Unseasoned rice vinegar
1 Tbsp
Instructions
1
Spray a large nonstick skillet with cooking spray. Heat pan over medium-high heat. Add cabbage, carrots, ginger, and garlic; stir-fry 2 minutes.
2
Add snow peas, scallions, and cauliflower rice; stir-fry until crisp-tender, 3 to 5 minutes. Remove from heat and stir in soy sauce and vinegar.
3
Serving size: 1¼ cups
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