Substituting riced cauliflower for rice reduces calories and carbs in this veggie-packed dish. Use the vibrant flavors of fried rice—ginger, scallions and tamari—to create a low-carb version of the classic take-out meal.
Ingredients
3 tablespoons peanut oil, divided
3 scallions, sliced
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
½ cup diced red bell pepper
1 cup trimmed and halved snow peas
1 cup shredded carrots
1 cup frozen shelled edamame, thawed
4 cups riced cauliflower (see tips)
⅓ cup unsalted roasted cashews
3 tablespoons reduced-sodium tamari or soy sauce (see tips)
1 teaspoon toasted sesame oil
Directions
Heat 1 tablespoon peanut oil in a large wok or skillet over high heat. Add scallions, ginger and garlic; cook, stirring, until scallions have softened, 30 to 40 seconds. Add bell pepper, snow peas, carrots and edamame; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a plate.
Add the remaining 2 tablespoons peanut oil to the pan. Add cauliflower and stir until mostly softened, about 2 minutes. Return the cooked vegetables to the pan, along with cashews, tamari (or soy sauce) and sesame oil. Stir until well combined.
