Cauliflower Fried Rice
A delicious, low-carb alternative to traditional fried rice. This recipe delivers all the satisfying flavors of classic Chinese fried rice while keeping it light and nutritious.
Ingredients
- 1 medium head cauliflower riced (about 4 cups)
- 2 tablespoons sesame oil divided
- 2 eggs lightly beaten
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 2 cloves garlic minced
- 2 tablespoons soy sauce or coconut aminos for gluten-free option
- 1 teaspoon ginger grated
- 2 green onions thinly sliced
- Salt and pepper to taste
Instructions
- Rice the cauliflower by pulsing florets in a food processor until they reach a rice-like consistency. Alternatively, use a box grater or pre-riced cauliflower from the store.
- Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set. Remove and set aside.
- Add remaining sesame oil to the pan. Sauté onions until translucent, about 3 minutes.
- Add garlic and ginger, cooking for another 30 seconds until fragrant.
- Add frozen peas and carrots, cooking until heated through.
- Stir in the riced cauliflower. Cook for 5-7 minutes, stirring occasionally, until cauliflower is tender but not mushy.
- Return eggs to the pan and add soy sauce. Stir well to combine.
- Season with salt and pepper to taste, then garnish with green onions.