James W / Thursday, February 1, 2018 / Categories: Recipes, Healthy Living 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. Print 10327 Rate this article: No rating Tags: reciperecipes