Cauliflower "Fried" Rice
Chalk full of fiber, this alternative to the infamous take-out option is great for a quick and easy dinner. It also makes excellent leftovers for lunch!
1 small head cauliflower
1 lbs stir-fry beef or chicken
Frozen stir-fry veggies; I prefer Bird's Eye Steam Fresh Asian Medley
3 tbsp low sodium Teriyaki or Soy sauce
Chop cauliflower into bite size pieces. Place about 1/3 of the pieces into food processor or blender and chop on low for a couple seconds. Take out cauliflower rice and set in bowl. Repeat until all cauliflower is processed.
Over medium heat with nonstick cooking spray, scramble eggs in wok or pan. Set aside.
Add beef or chicken to wok with sauce of choice. Stirring occasionally until meat is thoroughly cooked (beef 145F; chicken 165F).
Microwave frozen veggies for about 3/4 time instructed. Add to wok.
Dump in cauliflower rice and eggs and mix well. Add more sauce if desired.
Serve hot and enjoy!