Description
A lighter twist on classic takeout, this cauliflower fried rice swaps traditional rice for finely riced cauliflower while keeping all the savory flavors of garlic, soy sauce, sesame oil, and vegetables.
Ingredients
- 1 large head cauliflower, riced (about 4 cups)
- 2 tablespoons sesame oil or olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup diced carrots
- 1/2 cup peas (fresh or frozen)
- 2 green onions, sliced
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce or tamari
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Optional: 1 cup cooked chicken, shrimp, or tofu
Instructions
- Cut the cauliflower into florets and pulse in a food processor until it resembles rice-sized pieces.
- Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until just set. Remove and set aside.
- Add the remaining oil to the pan and sauté the garlic and ginger for about 30 seconds until fragrant.
- Stir in the diced carrots and peas. Cook for 2–3 minutes until slightly tender.
- Add the riced cauliflower and cook for 5–7 minutes, stirring frequently, until tender but not mushy.
- Pour in the soy sauce and stir well. Return the scrambled eggs to the pan and mix to combine.
- Stir in green onions and season with salt and black pepper. Add any cooked protein if using and heat through before serving.
Notes
- Cook over medium to medium-high heat to prevent excess moisture.
- Frozen riced cauliflower can be used; cook a few extra minutes to evaporate moisture.
- Add bell peppers or mushrooms for extra texture.
- For more heat, add sriracha or red pepper flakes.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving (1/4 recipe as side)
- Calories: 180
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 95mg
