Description
A light and flavorful cauliflower fried rice packed with colorful vegetables and savory seasonings. This healthy alternative to traditional fried rice is quick, satisfying, and full of texture.
Ingredients
- 1 medium head cauliflower, riced (about 5 cups)
- 2 tablespoons sesame oil or olive oil
- 2 large eggs, lightly beaten
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, green onions)
- 3 tablespoons soy sauce or tamari
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Rice the cauliflower by pulsing florets in a food processor until they resemble rice grains.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the eggs and scramble until just set, then remove and set aside.
- Add remaining oil to the skillet. Sauté the onion for 3–4 minutes until softened.
- Stir in garlic, ginger, and mixed vegetables. Cook for 3–5 minutes until vegetables are tender.
- Add the riced cauliflower and cook for 5–7 minutes, stirring frequently, until tender but not mushy.
- Stir in soy sauce, salt, and pepper. Return the scrambled eggs to the pan and mix well.
- Cook for another 1–2 minutes, then remove from heat and serve warm.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Add tofu or chicken for extra protein if desired.
- Avoid overcooking the cauliflower to keep the texture light.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in a skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 95 mg
