Smoked Sausage Cauliflower Fried Rice
< 15 minutes
< 30 minutes
1 head cauliflower (about 2 pounds), trimmed into florets
2 tablespoons water
1 package (12 ounces) BUTTERBALL® All-Natural Turkey Sausage, thinly sliced
2 eggs, beaten
1 medium onion, chopped
1 carrot, peeled and chopped
½ cup frozen peas
2 cloves garlic, minced
1 teaspoon minced fresh ginger
3 tablespoons soy sauce
1 green onion, thinly sliced
Salt and black pepper (optional)
- 1.Place cauliflower in food processor; pulse about 15 times or until chopped into rice-sized pieces. Place in medium microwavable bowl; add water. Cover with plastic wrap and microwave on HIGH 5 minutes. Remove plastic wrap; let cauliflower stand until ready to use.
- 2.Heat 1 teaspoon oil in wok or large skillet over high heat. Add sausage; cook and stir 3 minutes or until browned. Transfer to bowl.
- 3.Heat 1 tablespoon oil in same skillet. Add eggs; cook 1 minute or just until set, stirring to form large curds. Transfer to bowl with sausage.
- 4.Heat remaining 1 tablespoon oil in same skillet. Add chopped onion and carrot; cook and stir 2 minutes. Add peas, garlic and ginger; cook and stir 1 minute. Add cauliflower rice and soy sauce; mix well. Cook and stir 1 minute. Return sausage and egg to skillet; cook until heated through. Stir in green onion. Season with salt and pepper, if desired.