This all-veggie easy dinner recipe is something you’re going to keep eating week after week. It’s a game-changer.

Ingredients

  • 1 head cauliflower, chopped into florets
  • 1 small yellow onion, finely chopped Coupons
  • 1/2 cup frozen peas
  • 1/2 cup carrots, cubed
  • 2 eggs, beaten
  • 1 Tbsp sesame oil
  • 1/4 cup low sodium soy sauce
  • 1 Tbsp light brown sugar
  • 1/8 tsp. ground ginger
  • Pinch red pepper flakes
  • 2 Tbsp green onions, chopped

Instructions

  1. Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
  2. Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.
  3. Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
  4. Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
  5. Stir in cauliflower “rice” and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
  6. Top with green onions, serve and enjoy!

Nutritional Info

Serving Size: 1 1/4 cup • Calories: 131 • Fat: 6.3 g • Carbs: 13.5 g • Fiber: 3 g • Protein: 6.5 g • WW Points+: 3 pts

Recipe curated from Eat Yourself Skinny.

::

To work with a nutrition coach who will share recipes and meal planning tips with you, click here and get your first week free!