If using frozen cauliflower rice: Thaw frozen cauliflower rice if frozen, about 3-5 minutes in steam bag, or place frozen cauliflower rice in a glass bowl, cover, and microwave for 3-5 minutes.
Heat a large saute pan or wok over medium heat and spray with cooking spray. Meanwhile, combine egg and egg whites in a small bowl and beat with a fork. Season with salt. Add the eggs to the pan and cook until set. Set eggs in serving dish off to the side.
Add the onions, white parts of green onions, and garlic to the pan, and saute until onions are tender, about 2 minutes. Add the frozen peas and carrots to the pan, and continue to cook until veggies are tender and warmed through.
Add the cauliflower “rice” to the saute pan along with soy sauce. Mix and cook, (approximately 5 to 6 minutes if using fresh cauliflower rice, or 1-3 minutes if using frozen cauliflower that you thawed in the first step, stirring frequently, until the cauliflower is tender.
Add the egg back to the pan with the veggies, then remove from heat and mix in the scallion greens. Add more soy sauce to taste if desired. Enjoy!
|1 (1 lb) bag||Riced cauliflower |
|2||Egg whites |
|1||Medium onion, diced fine|
|1 tbs||Minced garlic|
|5||Scallions, diced (whites and greens separated)|
|1 (10 oz) bag||Frozen peas and carrots|
|3-5 tbs||Soy sauce, to taste |
 Fresh or frozen, or 1 large head (about 24 oz) cauliflower, rinsed and made into cauliflower rice
 or 1 additional egg
 Gluten Free or Coconut Aminos if desired
|Servings (1.5 cups per serving)||4|
|Calories per Serving||113|
|Saturated Fat||1 g|
|WWP+: (per serving)||3|
|SmartPoints™: (per serving)||3|