Description
A low-carb, healthy alternative to traditional fried rice made with finely chopped cauliflower and loaded with vegetables and savory flavor.
Ingredients
Units
Scale
- 1 medium head cauliflower, riced (about 4 cups)
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup frozen peas and carrots, thawed
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 green onions, sliced
- Salt and pepper, to taste
Instructions
- Rice the cauliflower by grating it or pulsing in a food processor until it resembles rice.
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add garlic and onion and sauté for 2-3 minutes until fragrant and translucent.
- Add peas and carrots and cook for another 2 minutes.
- Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
- Add the riced cauliflower to the pan and stir to combine everything.
- Pour soy sauce over the mixture and stir-fry for 5-7 minutes, until cauliflower is tender but not mushy.
- Season with salt and pepper to taste and top with sliced green onions before serving.
Notes
- Use tamari or coconut aminos for a gluten-free version.
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Add cooked chicken, shrimp, or tofu for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
