Description
Make a healthy swap for your favorite takeout with this delicious and low-carb Cauliflower Fried Rice. It tastes just as good as the original, but keeps your carb count down!
Ingredients
Scale
- 1 medium head of cauliflower, riced (about 4 cups)
- 1 tablespoon olive oil
- 1 cup chopped mixed vegetables (carrots, peas, bell peppers)
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce or tamari
- 1 teaspoon sesame oil
- 1/4 cup chopped green onions, for garnish
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the diced onion and cook until soft, about 3 minutes.
- Add the minced garlic and chopped mixed vegetables. Cook for 5 minutes until vegetables are tender-crisp.
- Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble until just set. Break them into small pieces.
- Add the riced cauliflower to the skillet. Stir well to combine with the vegetables and eggs.
- Cook the cauliflower rice for 5-7 minutes, stirring occasionally, until it softens slightly and any moisture evaporates.
- Stir in the soy sauce and sesame oil. Cook for 1 more minute.
- Remove from heat. Garnish with chopped green onions before serving.
Notes
- For a richer flavor, use coconut aminos instead of soy sauce.
- You can add cooked protein like shrimp or shredded chicken for a complete meal.
- Make sure your cauliflower rice is dry before adding it to the pan for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 120mg