Description
Cauliflower Fried Rice is a light, low-carb twist on traditional fried rice, made with finely chopped cauliflower instead of grains. Packed with colorful veggies, scrambled egg, and savory seasonings, this quick and healthy dish is perfect for weeknight dinners or as a flavorful side that fits keto, paleo, and gluten-free diets.
Ingredients
Units
Scale
- 1 medium head of cauliflower, grated or processed into rice-sized pieces (about 4 cups)
- 1 tablespoon sesame oil
- 2 eggs, lightly beaten
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 green onions, sliced
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 teaspoon grated fresh ginger (optional)
- Salt and pepper, to taste
- Optional toppings: sesame seeds, extra green onions
Instructions
- Heat a large skillet or wok over medium heat and add sesame oil.
- Add the eggs and scramble until fully cooked. Remove from the pan and set aside.
- Add onion and garlic to the pan and sauté until fragrant and translucent.
- Stir in the mixed vegetables and cook for 3–4 minutes until tender.
- Add the riced cauliflower and stir well. Cook for 5–7 minutes, stirring often, until cauliflower is tender but not mushy.
- Return the scrambled eggs to the pan. Add soy sauce and ginger (if using), and mix well.
- Season with salt and pepper to taste.
- Garnish with green onions and sesame seeds before serving.
Notes
- Use pre-riced cauliflower to save time
- Add cooked shrimp, chicken, or tofu for a protein boost
- Leftovers keep well in the fridge for 2–3 days
Nutrition
- Calories: 160
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 95mg
