Ingredients
Directions
1. Heat one tablespoon of oil in a wok or large skillet over medium-high heat. Add the chopped onion and stir-fry until light brown, about 8 minutes. Remove from the wok and place in a bowl. Set aside. 2. In a small bowl, mix together the egg (1 or 2, depending on how eggy you like your fried rice) and a few drops of oil and soy sauce. Add a 1/2 tablespoon of oil to the wok and then quickly scramble the egg mixture in it. Remove the egg and add to the bowl with the onion. 3. Add the last 1/2 tablespoon of oil to the wok and add in the cauliflower, peas, carrots, green onions, and bean sprouts. Stir-fry for 3 minutes, then reduce the heat to medium-low, mix in the soy sauce, and cover for about 3 more minutes, or until cauliflower is cooked through. Add back in the egg and onion and cook together for one more minute. Season with salt, to taste. 4. Garnish with additional chopped green onion.
Nutrition Facts
PER SERVING:Total Calories 183, Total fat 11 g, Saturated fat 2 g, Trans fat 0 g, Cholesterol 93 mg, Sodium 581 mg, Total Carbohydrate 14 g, Dietary fiber 4 g, Sugars 7 g, Protein 8 g