Description
Enjoy the delicious taste of takeout fried rice without the carbs! This cauliflower fried rice recipe is quick, easy, and perfect for a low-carb meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 cup chopped carrots
- 1 cup frozen peas and carrots
- 4 cups cauliflower florets, riced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 2 large eggs, beaten
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add onion and cook until softened, about 3-4 minutes.
- Add garlic and carrots, cook for another 2 minutes.
- Stir in the frozen peas and carrots and cook until heated through.
- Add the riced cauliflower to the skillet. Stir well to combine with the vegetables.
- Cook, stirring occasionally, until the cauliflower is tender-crisp, about 5-7 minutes.
- Push the cauliflower mixture to one side of the skillet. Pour the beaten eggs into the empty side and scramble until cooked through.
- Stir the scrambled eggs into the cauliflower mixture.
- Add soy sauce and sesame oil. Stir everything together until well combined and heated through.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For best results, use fresh cauliflower florets and rice them yourself in a food processor.
- Adjust soy sauce to your preference.
- Add cooked chicken, shrimp, or tofu for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 200-250
- Sugar: Approximately 5-7g
- Sodium: Approximately 400-600mg
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 2-4g
- Unsaturated Fat: Approximately 8-11g
- Trans Fat: 0g
- Carbohydrates: Approximately 15-20g
- Fiber: Approximately 5-7g
- Protein: Approximately 8-10g
- Cholesterol: Approximately 100-150mg