Cauliflower Fried Rice with Eggs and Vegetables
This clever low-carb twist on classic fried rice uses riced cauliflower instead of white rice, dramatically cutting the carbohydrate content while keeping all the savory satisfaction. Packed with colorful vegetables and protein-rich eggs, it is a complete diabetic friendly meal in one pan.
A satisfying cauliflower fried rice loaded with vegetables and eggs that has a fraction of the carbs of traditional fried rice.
Nutrition per serving
Ingredients
base
protein
vegetables
seasoning
cooking
garnish
Instructions
Cook the Riced Cauliflower
Heat 1 tablespoon sesame oil in a large wok or skillet over high heat. Add riced cauliflower and cook for 4 to 5 minutes stirring frequently until it begins to dry out and gets slightly golden. Remove and set aside.
Scramble the Eggs
Add remaining sesame oil to the pan. Pour in beaten eggs and scramble until just set, about 1 to 2 minutes. Break into small pieces with your spatula and push to one side of the pan.
Add Vegetables and Combine
Add frozen mixed vegetables to the other side of the pan and cook for 2 minutes. Combine everything together including the cauliflower rice and toss well over high heat for 2 minutes.
Season and Finish
Drizzle soy sauce over the mixture and toss to combine evenly. Taste and adjust seasoning. Remove from heat and garnish generously with sliced green onions before serving.
Substitutions
Common mistakes
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