Description
Cauliflower Fried “Rice” with Leftover Ham is a great way to use up that leftover ham from the Holidays, made with riced cauliflower to make it low-carb.
Yield: 4servings | Serving Size: 11/2 cups
Ingredients
10ouncesleftover ham, diced
1medium head, about 24 oz cauliflower
1tbspsesame oil
2large eggs, beaten
cooking spray
1/2small onion, diced fine
1/2cupfrozen peas and carrots
2garlic cloves, minced
5scallions, whites and greens separated, sliced on angle
3tbspsoy sauce, or more to taste (use Tamari for Gluten Free)
Instructions
- Remove the core of the cauliflower and coarsely chop into florets, then place in small batches about 1/4 of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
- Heat a large saute pan or nonstick wok over medium heat and spray with oil. Add the ham and cook until the edges are slightly browned and crips, 3 to 4 minutes. Set aside.
- Spray again, add the eggs and cook, turning a few times until set; set aside.
- Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft. Raise the heat to high.
- Add the cauliflower to the saute pan, mix and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add soy sauce and egg and ham, cook 1 minute then remove from heat and mix in scallion greens.
Last Step:
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Nutrition
Serving: 11/2 cups, Calories: 243kcal, Carbohydrates: 21g, Protein: 20.5g, Fat: 12g, Saturated Fat: 2.5g, Cholesterol: 139mg, Sodium: 1212mg, Fiber: 5.5g, Sugar: 6.5g
