Ingredients: Makes 6 servings
1 pound Cauliflower, rough chopped
1/2 cup Green Peas, fresh or frozen
1/2 cup Carrots , diced
1 tsp Sesame Oil
1 tbsp Canola Oil
1 tbsp Ginger, minced
1 each egg Egg Whites
2 tbsp Soy Sauce
1 tbsp Scallions, chopped
Directions:
- Place small batch of chopped cauliflower in a food processor, pulse until the size of rice. Continue until all cauliflower is rice-size.
- Blanch carrots and peas in hot water, then shock in an ice bath.
- Heat sesame and canola oils in a pan. Add cauliflower rice and ginger. Stir fry until cauliflower is lightly browned.
- Add carrots and peas to pan. Cook until heated through and tender.
- Push veggies to the sides, creating a space in the center of the pan.
- Pour in egg whites. Let them sit to slightly set, then stir until scrambled.
- Mix eggs into cauliflower and vegetables.
- Stir in soy sauce and green onion. Cook until soy sauce is absorbed.
Serving Size:
1/2 cup
Nutritional Information:
Per serving: Cal: 75, Total Fat: 5g, Sat Fat: 1g, Sodium: 210mg, Carbs: 5g, Protein: 3g, Sugar: 2g, Fiber: 2g
Recipe Source:
Recipe provided by FLIK Hospitality Group 
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