1 head cauliflower, cut into florets
2 tablespoons sesame oil
1 cup frozen peas and carrots, thawed
1 tablespoon low sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 tablespoons chopped scallions
DirectionsPlace cauliflower in a food processor and pulse until it's in small pieces and looks like rice.
In a large skillet over medium heat, heat oil until hot; add cauliflower, peas and carrots and cook for 5 minutes. Add soy sauce, garlic powder and pepper, mix well.
Cook 5 to 7 minutes, or until cauliflower is tender. Stir in scallions and serve.
Occasionally, we like to add a couple of eggs into our fried rice (the way they do at many take-out restaurants). To do this, just scramble up 2 eggs in a separate skillet, cook to desired doneness, and stir into your cauliflower rice mixture, until well combined.