Cauliflower fried "rice" recipe
Makes 6 servings
- 2 cups frozen green beans
- ¼ cup olive oil, divided
- 24 oz. pork loin, cubed
- ½ cup onion, chopped
- 1 large carrot, chopped
- 2 garlic gloves, minced
- 1 head cauliflower, shredded (about 6 cups)
- 6 Tbsp. lite soy sauce
- 2 eggs, beaten
Microwave frozen green beans according to directions, set aside.
Heat 2 Tbsp. olive oil in large non-stick skillet over medium-high heat. Add pork cubes and cook in oil until lightly browned on all sides, about 7-10 minutes. Transfer meat to a plate.
Heat remaining 2 Tbsp. olive oil in same skillet. Sautè onions, carrots and garlic in oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower is tender, but firm, about 4-5 minutes. Stir pork, green beans and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, about 3-5 minutes.
Move pork-cauliflower mixture to one side of skillet and pour beaten eggs to empty side. Scramble eggs until cooked through. Stir cooked eggs into the pork-cauliflower mixture breaking up any large chunks.
Nutrition analysis per serving: 327 calories, 19 g fat, 5 g saturated fat, 27 g protein, 12 g carbohydrate, 1038 mg sodium