Description
A healthy, low-carb alternative to traditional fried rice, this cauliflower fried rice is packed with vegetables and flavor, making it a perfect side or light main dish.
Ingredients
- 1 medium head of cauliflower (about 2 pounds), cut into large florets
- 3 tablespoons vegetable oil, divided
- 2 large eggs, beaten
- 1 small yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 garlic cloves, minced
- 1 teaspoon peeled and grated fresh ginger
- 1 cup frozen peas, thawed
- 3 tablespoons low sodium soy sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons chopped scallions, for garnish (optional)
Instructions
- Cut the cauliflower into large florets and pulse in a food processor until it resembles rice. Set aside.
- Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium heat. Add the beaten eggs and scramble until just set. Transfer to a plate and set aside.
- Add the remaining 2 tablespoons of oil to the skillet. Add the onions and carrots and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook for another minute until fragrant.
- Stir in the riced cauliflower and peas. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender.
- Return the cooked eggs to the skillet and stir to combine.
- Add the soy sauce and sesame oil, mixing well to evenly distribute.
- Remove from heat, garnish with scallions if using, and serve warm.
Notes
- If using store-bought riced cauliflower, you’ll need about 6 cups.
- You can add cooked chicken, shrimp, or tofu for extra protein.
- Use tamari for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1¼ cups
- Calories: 182
- Sugar: 5 g
- Sodium: 430 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 93 mg
