Veggie Cauliflower ‘Fried Rice’

Method: Stir-Fry

Ingredients:

1 cauliflower

1 broccoli

1 red capsicum

8 strings of French beans

1 corncob

3 red radish

1 japanese cucumber

1 carrot

2 eggs

Olive oil, low sodium soy sauce, garlic salt & pepper for seasoning

Cut the cauliflower into florets. Can chose to manually chop and use a food processor to break the florets into rice-sized pieces. Can also opt to buy pre cut cauliflower rice available in supermarkets.
Cut the broccoli into florets & french beans into 1cm pieces, dice the carrot. Trim corn kernels from corncob.
Dice the red capsicum & cucumbers and thinly sliced the radish. Set the cucumber and radish aside.
Heat 1 tablespoon of your olive oil in a large pan over medium-high heat. Add in broccoli, french beans, carrot, corn kennels, red capsicum & garlic salt. Stir fry for about 4-5 minutes.
Add in the cauliflower "rice" and cook for additional 3-4 minutes. Pour in soy sauce and continue to stir fry until most of the liquid has been reduced.
Push the rice mixture towards the edge of the pan to create space in the center of the pan. Pour in the beaten eggs into this space. Cook the eggs by stirring constantly before folding them into the ‘rice’ slowly & gently.
Remove from heat.
Enjoy immediately OR later for meal prep.

You can divide this Cauliflower ‘Fried Rice’ rice equally among 4 airtight containers.

Allow it to cool before sealing and storing in the refrigerator for up to 4 days.

(I finished mine over 3 days of 4 meals!)