Chinese Cauliflower Fried "Rice"

This big beautiful plate of fried rice may look and TASTE like rice, but it’s NOT!

Do you have a Chinese food addiction like I do? I could seriously eat it everyday. Thanks to this recipe, now you can!
I LIKE fried rice, and often make my own fried rice at home with brown rice which is delicious. But sometimes when I want to cut down on my carbs, I opt for cauliflower rice.

When a friend posted a recipe of Cauliflower Fried Rice on her FB page, I couldn’t wait to give it a try. I decided to play around with that recipe and make this Chinese version. But really…..how could cauliflower taste just like my beloved Chinese fried rice?  I am happy to let you know that this Cauliflower Fried Rice taste absolutely like fried rice!!!

The portions are generous and you get a serving or two of vegetables into your diet. Have fun mixing in your favorite vegetables and proteins. My favorite so far has been to add in some egg whites and  whole egg and a ton of veggies.

Here's what you'll need:

• 1 medium head (about 24 oz) cauliflower, rinsed
• 1 tbsp sesame oil
• 2 eggs (or 4 whites)
• pinch of salt
• cooking spray
• 1/2 small onion, diced fine
• 1/2 cup  peas and carrots
• 2 garlic, minced
• 2 tsp ginger paste
• 5 scallions, diced, whites and greens separated
• 3 tbsp soy sauce, or more to taste (certified GF for Gluten Free)

Servings: 4 • Size: heaping 1 1/3 cups • Points +: 3 pts • Smart Points: 2
Calories: 108 • Fat: 3 g • Carbs: 14 • Fiber: 6 • Protein: 9 g • Sugar: 1
Sodium: 868 mg • Cholesterol: 47 mg

Directions:

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place some of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous (don't over process or it will get mushy!).  You can also use grater in place of food processor. Set aside and repeat with the remaining cauliflower.

Add eggs (or mixed eggs combo if you prefer) in a small bowl and beat with a fork. Season with salt.
Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set and set aside.

Add the sesame oil and saute onions, scallion whites, peas and carrots, ginger and garlic about 3 to 4 minutes, or until soft.

Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan along with soy sauce.
 Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.

Add the egg then remove from heat and mix in scallion greens.