Description
A lighter twist on a classic favorite, this Cauliflower Fried Rice is packed with tender cauliflower rice, colorful vegetables, fluffy scrambled eggs, and savory soy sesame flavor. Quick, satisfying, and perfect for busy weeknights.
Ingredients
Scale
- 1 large head cauliflower florets, about 4 cups once riced
- 1 medium carrot, finely diced
- 1 cup green peas, fresh or frozen
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 3 stalks green onions, thinly sliced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Pulse the cauliflower florets in a food processor until they resemble rice sized grains.
- Heat a large skillet or wok over medium high heat and add olive oil.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Add diced carrots and green peas, cook for 3 to 4 minutes until slightly tender.
- Push vegetables to one side, pour in the beaten eggs, and scramble until just set.
- Stir in the riced cauliflower and cook for 5 to 7 minutes, stirring frequently, until tender but not mushy.
- Add soy sauce, sesame oil, salt, and black pepper, then stir well to combine.
- Fold in sliced green onions and cook for another minute.
- Serve hot and enjoy.
Notes
- Cook over medium high heat to avoid soggy cauliflower.
- Drain excess moisture from cauliflower if needed before cooking.
- Taste before adding extra salt since soy sauce adds saltiness.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 95mg
Keywords: cauliflower fried rice, low carb fried rice, healthy fried rice, vegetable fried rice, easy weeknight dinner