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Missouri Baptist Medical Center is built around what our community needs most — services like cancer care, women’s health and the best cardiac care in the state. But most importantly, we know how it feels to require hospital care. That’s why we bring leading-edge medicine right to the heart of west St. Louis County, at the intersection of I-270 and Highway 40.

Stir-fried Cauliflower Rice

INGREDIENTS

1 Teaspoon Canola Oil
4 Cups Riced Cauliflower (See Instructions)
½ Cup Chopped Onion
2 Carrots, Chopped
1 Red Bell Pepper, Chopped
1 Cup Shelled Edamame, Thawed
2 Eggs
2 Tablespoons Low Sodium Soy Sauce
1 Tablespoon Sesame Oil

TO MAKE RICED CAULIFLOWER

Cut cauliflower in florets. Fit food processor with steel knife blade; place cauliflower into processor in batches and pulse until cauliflower pieces are rice-sized. Set aside 4 cups for recipe and store remaining in refrigerator for up to 4 days or freeze.

STIR-FRY INSTRUCTIONS

Add canola oil to a wok or non-stick skillet; over medium high heat add onion, carrots, pepper and cook 4-5 minutes. Add edamame and cook through, then add cauliflower and cook another 4-5 minutes. Cauliflower rice should still be firm, not mushy. Make a well in center of pot and put eggs into the well, stirring until cooked through then mix egg into the vegetables. In a small bowl combine soy sauce and sesame oil and whisk, pour into vegetable mixture; toss to coat.