Holidays are in full swing, which means a lot of delicious comfort food. But sometimes our bodies just need a break. During the week I try to eat healthy, while on the weekends I like to splurge. This recipe came to me the other day because my daughter loves fried rice. I just wanted to try something different and healthier. So that’s when the beloved cauliflower comes into the mix. I bought my cauliflower already riced. If you can’t find it like that, then break up a head of cauliflower into pieces and place it in a food processor. Pulse until you have a rice consistency. Boom! Cauliflower rice.

Ingredients
4-6 cups cauliflower rice (about 1 large cauliflower head)
Salt & pepper, to taste
1 1/2 tablespoon sesame or vegetable oil
2 large garlic cloves, minced
1 cup frozen peas
1 cup carrots, grated
1/2 teaspoon fresh ginger, grated
5 tablespoons low sodium soy sauce
2-3 eggs
1/4 cup
1/2 Scallions, chopped

Preparation:

Heat 1/2 tablespoon sesame oil in a large nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Next add remaining oil, garlic, scallions, ginger, peas and carrots. Sauté for 4 minutes, add cauliflower rice. Cook for another 3 to 4 minutes. Finally add the eggs back in and soy sauce. Stir and cook for another 2 minutes. Serve