Description
A healthy and low-carb twist on traditional fried rice, using cauliflower as a rice substitute. This cauliflower fried rice is quick to prepare, packed with vegetables, and flavored with soy sauce and sesame oil for an authentic Asian taste. Perfect as a side dish or a light main course.
Ingredients
Scale
Vegetables
- 1 medium head (about 24 oz) cauliflower, rinsed
- 1/2 small onion, diced fine
- 1/2 cup frozen peas and carrots
- 2 garlic cloves, minced
- 5 scallions, diced (whites and greens separated)
Other
- 1 tbsp sesame oil
- 2 egg whites
- 1 large egg
- Pinch of salt
- Cooking spray
- 3 tbsp soy sauce (or more to taste, Tamari for Gluten Free, Coconut Aminos for Paleo/Whole30)
Instructions
- Prepare Cauliflower: Remove the core of the cauliflower and let it dry completely. Coarsely chop it into florets. Place half of the florets into a food processor and pulse until the cauliflower has the texture of rice or couscous. Avoid over-processing to prevent a mushy texture. Set aside and repeat with remaining florets.
- Beat Eggs: In a small bowl, combine the large egg and egg whites. Beat them with a fork and season with a pinch of salt.
- Cook Eggs: Heat a large sauté pan or wok over medium heat and spray with cooking oil. Add the beaten eggs and cook, stirring a few times until set but still tender. Remove from pan and set aside.
- Sauté Vegetables: Add sesame oil to the pan and sauté the diced onion, scallion whites, peas, carrots, and minced garlic for about 3 to 4 minutes until softened.
- Add Cauliflower Rice: Raise the heat to medium-high and add the cauliflower rice along with the soy sauce. Mix everything well, cover the pan, and cook for about 5 to 6 minutes, stirring frequently. The cauliflower should become slightly crispy on the outside but tender inside.
- Combine with Eggs: Add the cooked eggs back into the pan, mix in the scallion greens, then remove from heat and stir to combine all ingredients evenly.
Notes
- This cauliflower fried rice is a great low-carb alternative to traditional fried rice, satisfying Chinese takeout cravings without the carbs.
- You can adjust soy sauce amount to taste; tamari or coconut aminos are good options for dietary preferences.
- Be careful not to over-process the cauliflower to keep the right texture.
- Ensure the cauliflower is dry before processing to avoid sogginess.
Nutrition
- Serving Size: 1 1/3 cup
- Calories: 108 kcal
- Sugar: 1 g
- Sodium: 868 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 47 mg
