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 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.
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.