Cauliflower Rice

Growing up in a Filipino household meant that rice is king. It’s not unheard of for us to consume it three times a week. It’s still very hard for me to stay away from it, especially during family parties, but having lived on my own for the past three years has helped a lot with cutting back on my daily intake.

Don’t get me wrong, I still crave it every once in a while, but I’ve learned to substitute healthier options that satisfy the yearning without sacrificing taste.

INGREDIENTS:

  • 1 head of cauliflower, grated
  • 1 medium onion
  • 3-4 cloves of garlic, minced
  • 1 medium tomato
  • 2-3 tbs of Trader Joe’s Toasted Sesame Oil
  • 1 cup of cooked edamame (optional)
  • 1/2 cup of shredded carrots (optional)
  • 2 large eggs, scrambled

DIRECTIONS:

  1. Mince garlic; dice tomatoes and onions in small cubes
  2. Cut cauliflower in large florets. Using a grater or food processor, shred or pulse raw cauliflower florets.
  3. Sauté minced garlic, tomatoes and onions in medium heat for 5 minutes or until onions start to sweat
  4.  Add grated cauliflower, cook for another 5-10 minutes until cauliflower is cooked and tender.
  5. Drizzle 2-3 tbs of Trader Joe’s Toasted Sesame Oil; mix thoroughly until all contents are coated.
  6. Pour the scrambled eggs.
  7. Turn off heat, toss in edamame and shredded carrots.

Thanks for reading!

Xx,
Adrie

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