Vegan Cauliflower Fried Rice

Substituting riced cauliflower for rice reduces calories and carbs in this veggie-packed dish. Use the vibrant flavors of fried rice—ginger, scallions and tamari—to create a low-carb version of the classic take-out meal.

Ingreadient:

• 3 tablespoons peanut oil, divided
• 3 scallions, sliced
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced garlic
• ½ cup diced red bell pepper
• 1 cup trimmed and halved snow peas
• 1 cup shredded carrots
• 1 cup frozen shelled edamame, thawed
• 4 cups riced cauliflower (see Tips)
• ⅓ cup unsalted roasted cashews
• 3 tablespoons reduced-sodium tamari or soy sauce (see Tips)
• 1 teaspoon toasted sesame oil

Directions :

1. Heat 1 tablespoon peanut oil in a large wok or skillet over high heat. Add scallions, ginger and garlic; cook, stirring, until scallions have softened, 30 to 40 seconds. Add bell pepper, snow peas, carrots and edamame; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a plate.
2. Add the remaining 2 tablespoons peanut oil to the pan. Add cauliflower and stir until mostly softened, about 2 minutes. Return the cooked vegetables to the pan, along with cashews, tamari (or soy sauce) and sesame oil. Stir until well combined.