Cauliflower “Fried Rice”

4 cups cauliflower rice

6 tsp peanut oil, divided

14 oz firm tofu, drained, pressed and cubed

2 egg whites, lightly beaten

¼ tsp freshly ground pepper

½ cup chopped yellow onion

1 garlic clove, minced

1 ½ cups frozen peas and carrots, thawed

3 tbsp low-sodium soy sauce

Sliced green onions (optional)

In a large non-stick skillet heat 2 tsp of the oil over medium-high heat. Cook tofu 2 minutes per side or until golden brown, stirring occasionally. Remove tofu; set aside.

Heat additional 2 tsp. oil in the same skillet over medium heat. Add egg whites and pepper; cook 2 minutes or until egg is set. Remove from pan; set aside.

Heat remaining 2 tsp. oil in same skillet over medium heat. Add onion, garlic and peas and carrots; saute 5 minutes or until softened. Increase heat to medium-high. Add cauliflower and low-sodium soy sauce; stir gently to combine. Cover, and cook 5 to 7 minutes or until cauliflower is crisp on the outside and tender on the inside,. stirring more frequently. Stir in tofu and eggs; cook 5 minutes or more until heated through. Remove from heat. Top with green onions (if desired), and serve.

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