Cauliflower Fried ‘Rice’


1 8-oz. portion


Recipe Preparation

To prepare à la carte:

1. Place canola oil in a heated, nonstick sauté pan. Add cauliflower. Drizzle the beaten egg over the top of the cauliflower. Immediately stir the egg into the cauliflower using a spatula. Season to taste with salt and pepper.

2. Add  broccoli, celery, red peppers, jicama, cabbage, peas and carrots and cilantro. Stir continuously over medium-high heat for 1 minute, or until warmed through. Add coconut Thai sauce. Stir together another 30 seconds. Spoon onto a warmed serving plate. 

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