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Cauliflower Fried Rice

A healthy, flavorful meal that comes together in under 30 minutes, packed with veggies, and uses cauliflower instead of grains for a low-carb twist.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 250 kcal

Ingredients
  

  • 1 medium head cauliflower or 4 cups pre-riced cauliflower
  • 2 tablespoons avocado oil or vegetable oil
  • 3 large eggs lightly beaten
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 1 cup frozen peas and carrots blend
  • 3 tablespoons low-sodium soy sauce or tamari for gluten-free
  • 1 tablespoon toasted sesame oil
  • Salt and pepper to taste
  • Optional: sliced green onions sesame seeds, or chili flakes for garnish

Instructions
 

  • Heat 1 tablespoon of avocado oil in your skillet over medium-high heat. Pour in the beaten eggs and let them cook undisturbed for 20 seconds. Gently scramble them until softly set, then transfer to a plate. Wipe the skillet clean.
  • Add the remaining oil to the skillet. Toss in the onion and garlic, stirring for 1–2 minutes until fragrant. Add the peas and carrots, cooking for another 3 minutes until tender.
  • Crank the heat up to high and add the cauliflower rice. Spread it evenly in the pan and let it cook undisturbed for 2 minutes to develop a slight crisp. Stir occasionally for even browning—this should take about 5 minutes total.
  • Reduce the heat to medium. Pour in the soy sauce and sesame oil, mixing until the cauliflower is evenly coated. Fold in the scrambled eggs and season with salt and pepper. Taste and adjust seasoning if needed. Garnish and serve hot!