Description
Enjoy a healthier, low-carb version of your favorite takeout dish with this delicious Cauliflower Fried Rice. It’s quick, easy, and packed with flavor!
Ingredients
Scale
- 2 tablespoons sesame oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 cup chopped carrots
- 1 cup frozen peas
- 1 cup cauliflower florets, riced
- 2 large eggs, beaten
- 1/4 cup soy sauce or tamari
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, sliced
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add chopped onion and cook until softened, about 3-4 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add carrots and frozen peas, and cook for 5 minutes until tender-crisp.
- Add the riced cauliflower to the skillet and stir-fry for 5-7 minutes, until tender.
- Push the vegetables to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until cooked through.
- Break up the scrambled eggs and mix them with the vegetables.
- In a small bowl, whisk together soy sauce (or tamari), grated ginger, and red pepper flakes (if using).
- Pour the sauce over the cauliflower mixture and toss to combine. Cook for 1-2 minutes more, until heated through.
- Stir in sliced green onions just before serving.
Notes
- For best results, make sure your cauliflower is well-riced. You can do this in a food processor or by grating it.
- Adjust the amount of soy sauce or tamari to your taste.
- Feel free to add other vegetables like broccoli, bell peppers, or mushrooms.
- For a spicier kick, add more red pepper flakes or a dash of sriracha.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg