This beloved rice dish taste amazingly authentic even though it’s made with cauliflower rice instead of white rice. Nobody will ever guess it’s not white rice. The entire family will love it, even your kids! Each 1 cup serving has 115 calories 6 grams of fat and only 2 Weight Watchers SmartPoints. It’s vegetarian, paleo, gluten-free, dairy-free and so yummy! Makes a fabulous side dish or meatless, main course meal.
Prep Time: 15 minutes
Cook Time: 8 minutes
1 (16 oz) bag Trader Joe’s or Green Giant riced cauliflower or 1 medium head cauliflower, see shopping tips
1 tablespoon canola oil or olive oil
1 cup onions, diced
1 cup celery, chopped
2 teaspoons garlic, minced
1 cup frozen peas and carrots, not thawed, see shopping tips
3 tablespoons reduced-sodium soy sauce (use wheat-free soy sauce for Paleo or Gluten-free, see shopping tips
2 teaspoons sesame oil, see shopping tips
Black pepper, to taste
1. If you are using a bag of already prepare riced cauliflower, skip this first step. Otherwise, wash and dry the cauliflower. Remove core and coarsely chop into florets. Blot with paper towels to completely dry. Place half of cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous. Be sure to not over process or it will get mushy. Add to a large bowl. Repeat processing with remaining cauliflower. Or, using the largest holes on a box cheese grater, grate each cauliflower floret into small pieces, similar to the size of a grain of rice. Set aside.
2. In a small bowl, add eggs and beat with a fork. Set aside.
3. Coat a large nonstick pan or wok with cooking spray. Add canola oil and heat over medium-high heat. Stir in cauliflower rice, onions, celery and garlic. Stir-fry for 4 minutes. Stir most of the time.
4. Add in frozen peas/carrots, (breaking them up) and soy sauce. Cook for about 3 minutes until heated through, continuously tossing gently to coat while cooking all the ingredients.
5. Push mixture to sides of pan or wok. Coat the open side of pan with more cooking spray. Add eggs to that side of pan. Cook and stir about 1-2 minutes, until the eggs are completely cooked. It’s ok if some of the cauliflower mixture gets scrambled in. Mix scrambled eggs into cauliflower mixture. Make sure to break up the egg, into small pieces. Add sesame oil, a little black pepper and stir fry ingredients all together.
6. Serve immediately or store leftovers in refrigerator for up to 2 days. This dish freezes great too.
Makes 6 cups total, Each side serving, 1 cup.
Cauliflower rice is amazing! It’s light and fluffy. It takes five minutes to make. It can replace couscous or rice in any dish, hot or cold.
1 head cauliflower, shredded into very small pieces makes about 4-5 cups cauliflower rice.
If you have a Trader Joe’s in your town, they sell a 16 ounce bag of riced cauliflower. You will love it. It saves you a lot of time, not having to prep the cauliflower. In addition, many supermarkets, Target and Walmart carry Green Giant’s cauliflower rice in the produce section.
Sesame oil is sold in most supermarkets in the Asian section. I bought mine at Trader Joe’s.
Frozen bags of peas and carrots are available in most supermarkets.
If you are on a Paleo diet or Gluten-free, use a wheat-free soy sauce, Tamari. Here are a few brands to look for: San-J Organic Tamari Soy Sauce or Wan Ja Shan Organic Tamari Soy Sauce.
Weight Watchers SmartPoints 2
Weight Watchers Points Plus 3
|SKINNY FACTS: for 1 serving (1 cup)
115 calories, 6g fat, 1g sat. fat, 93mg chol, 6g prot, 9g carbs, 2g fiber, 407mg sod, 1g sugar
|FACTS: for SmartPoints
74 calories, 1g sat. fat, 0g sugar, 4g protein