Cauliflower Fried Rice
Riced cauliflower takes the place of traditional white rice in this lighter and equally satisfying fried rice loaded with colorful vegetables and savory soy sauce. This recipe is a brilliant low-carb alternative that does not sacrifice any of the flavors you love.
A quick low-carb cauliflower fried rice packed with vegetables and savory umami flavor.
Nutrition per serving
Ingredients
Produce
Dairy
Pantry
Instructions
Rice the Cauliflower
Cut the cauliflower into florets and pulse them in a food processor until they resemble small rice-sized pieces. Do not over-process or the cauliflower will become mushy. You should end up with about 4 cups of riced cauliflower. Alternatively, use a box grater.
Cook the Vegetables
Heat one tablespoon of sesame oil in a large skillet or wok over high heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the frozen peas and carrots and stir-fry for 3 minutes until heated through and slightly tender.
Scramble the Eggs
Push the vegetables to one side of the pan. Pour the beaten eggs into the empty side and scramble them gently until just cooked through, about 2 minutes. Break the eggs into small pieces and mix them together with the vegetables.
Add Cauliflower Rice
Add the riced cauliflower to the pan along with the remaining sesame oil and soy sauce. Toss everything together over high heat for 5 to 7 minutes until the cauliflower is tender and lightly golden. Taste and adjust seasoning before serving hot.
Substitutions
Common mistakes
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