Chinese Fried "Rice"

I came upon this delicious recipe on the Take Shape for Life Meltdown Challenge website. Decided to make it tonight to try it out. I never know about these cauliflower recipes and whether or not they will taste good. Well, let me tell you this tasted pretty close to fried rice!

I personally modified this recipe a little bit, so that I could add some more protein on the side (like grilled chicken). To do that, I just put a small amount of egg beaters in the pan instead of the whole eggs. It still turned out perfectly and it goes great with my slightly smaller amount of chicken on the side. To make the adjustment, just figure out the amount of egg beaters you are putting in the dish and what the percentage of the lean amount it is. The rest you can use as your lean protein. For example, 2 cups of egg beaters is allowed for an entire lean portion. Since I'm going to use chicken and it is in a different category, I'll stick with the 6 oz portion. That would mean 1 cup of egg beaters would equal about 3 oz of protein, right? Well, if I only put in 1/3 cup per serving, I would have a 5 oz portion of chicken left over to eat.

If you still aren't sure exactly how to make the switch, either stick to the original recipe or contact nutritional support at nutritionsupport@tsfl.com. They'll tell you the exact amounts allowed of each ingredient in your dish.

Ingredients

• 1⁄2 Cauliflower (raw head, grated to make 3 1/2 cups)
• Green Onion
• 1 clv Garlic (minced, or 1/2 tsp garlic powder)
• 1⁄2 t Ginger
• 3 T Soy Sauce
• 6 Eggs (beaten)
• Olive Oil

Directions

In a wok or large flat skillet, heat enough oil to cover the bottom. Fry minced garlic (or garlic powder) with finely diced white part of onions for approximately 1 minute. Add grated cauliflower and fry for 4-5 minutes, stirring constantly. Add soy, ginger, diced green onion tops, and pre-cooked cubed meat or baby shrimp.

Stir to mix well and brown a bit. Push mixture to one side of pan. Add more oil if necessary and scramble eggs in empty side of pan until done but still moist. Stir eggs into “rice” mix and remove from heat. Stores and re-heats beautifully.

This makes about 4 lean and green meals.