Faux Fried Rice

I love fried rice, but it is not a healthy choice. In this recipe, cauliflower replaces the rice. And no one would ever know.

Ingredients

Olive oil to coat the pan
2 large eggs
1 head cauliflower, cut into florets (about 1 pound)
2 Tablespoon vegetable oil
3 or 4 cloves of garlic, minced
1 Tablespoon minced fresh ginger
1 cup diced carrots, about 3 medium-sized carrots
1/4 cup of soy sauce, divided
1 cup frozen peas, thawed
1 cup bean sprouts, fresh or canned
3 green onions, sliced thin
1/2 Tablespoon sesame oil

Instructions

Heat an 8-inch skillet over medium heat and coat with olive oil. Beat the eggs in a small bowl and pour into the heated pan. Swirl to form a thin crepe-like layer. When almost cooked through, flip to the other side. Remove from pan when cooked through. Place on cutting board and slice into small strips or squares (about 1/2-inch square).

Add the cauliflower, in batches, to a food processor. Pulse until the size of rice.

Heat vegetable oil in a large skillet over medium high heat. Add garlic and ginger and cook, stirring constantly, for about 30 seconds. Add the cauliflower rice and carrots and cook, stirring constantly, for about 3 minutes, until slightly softened. Add 2 Tablespoons water to the bottom of the pan and keep stirring. Reduce heat to medium and cook for an additional 2 minutes. Add 2 Tablespoon soy sauce and stir in peas and bean sprouts. Continue cooking and stirring for 3 - 5 minutes. Add remaining 2 Tablespoons soy sauce, the egg strips and the green onions. Stir to combine. Turn off heat and stir in sesame oil. Serve immediately.

Recipe source: Dinner at Tiffani's, The Cooking Channel