VEGETABLE CAULIFLOWER FRIED "RICE" - 4 WW SMARTPOINTS

Vegetable Cauliflower Fried

Provided by Jessica Sunshine

Time 32m

Yield 2 Cups per serving, 5 serving(s)

Number Of Ingredients 11

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2 lbs fresh cauliflower, riced in food processor
1 lb fresh asparagus, Chopped
12 ounces of shredded carrots
1 cup frozen green pea
1 1/2 large white onions, chopped
3 garlic cloves, minced
2 tablespoons freshly grated ginger
4 tablespoons low sodium soy sauce
2 tablespoons sesame oil
2 tablespoons vegetable oil
1/2 teaspoon white pepper

Steps:

To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 1-2 minutes; set aside.
In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, asparagus and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in cauliflower and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
Serve right away or portion out and refrigerate for later. Enjoy!

Nutrition Facts : Calories 264.1, Fat 12, SaturatedFat 1.8, Sodium 590.4, Carbohydrate 33.9, Fiber 11.1, Sugar 13.3, Protein 10.4