INGREDIENTS (Serves 4)
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1 (14 oz) bag frozen riced cauliflower
1/2 head green cabbage, thinly shredded
2 eggs or 4 egg whites
3–4 cloves garlic, minced
1/2 cup diced onion
1/2 tbsp sesame oil
1/2 cup frozen peas
1/2 cup diced carrots
3 tbsp low sodium soy sauce
2 tbsp scallions, sliced
PREPARATIONS
1. Heat a large skillet or wok over medium-high heat. Add sesame oil, onion, and garlic, and sauté for 2–3 minutes until fragrant and softened.
2. Add the shredded cabbage, carrots, and peas. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the riced cauliflower and cook for another 4–5 minutes, allowing any excess moisture to evaporate.
4. Push the vegetable mixture to one side of the pan. Add the eggs or egg whites to the empty side and scramble until fully cooked, then mix into the fried rice.
5. Add soy sauce and scallions, tossing everything together until evenly combined and heated through.
Serve warm. For added flavor, top with extra scallions, sesame seeds, or a drizzle of sriracha if desired.
Serves 4. Approximately 1.5 cups per serving.
This is a Step 1 Approved Recipe.
FOR JOURNALING ON THE F FACTOR DIET:
4g carbohydrate, 5g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING:
Approximately 120 calories, 8g protein, 11g carbohydrate, 5g fiber, 5g fat
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