Ingredients
- 1 medium head of Cauliflower 24 oz, rinsed.
- 1 tbsp Sesame Oil.
- 2 Egg Whites
- 1 large Egg
- Cooking Spray
- 1/2 small Onion, diced fine
- 1/2 cup frozen Peas & Carrots
- 2 tbsp Badia Minced Garlic in Olive Oil
- 5 Scallions, diced white, and greens separated
- 1 tsp Badia Adobo with Cilantro Lime.
- 3 tbsp of Soy Sauce
Directions
- Remove the core and let the Cauliflower dry.
- Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the Cauliflower is small and has the texture of rice (Do not over process or it will get mushy). Set it aside and repeat with the remaining Cauliflower.
- Combine Egg & Egg whites in a small bowl and beat it with a fork.
- Season with Badia Cilantro Lime.
- Heat a large sauté pan over medium heat and spray with Oil.
- Add the Sesame Oil and sauté the Onions, Scallion white, Peas and Carrots and Garlic about 3 to 4 minutes or until soft.
- Raise the heat to medium – high.
- Add the Cauliflower Rice to sauté pan along with the Soy Sauce
- Mix, cover and cook approximately 5 to 6 minutes, stirring until the Cauliflower is slightly crispy on the outside but tender on the inside.
- Add the Egg then remove from eat and mix Scallions and greens.
