Cauliflower Fried Rice
User Reviews
5.0
165 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
105 kcal
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Course
Side Dish, Main Course
Cauliflower Fried Rice
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This fried cauliflower rice is a great healthy vegetable side dish. Quick to make and loaded with flavor, it's a low carb, gluten-free twist on the classic!
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Ingredients
- 1 medium head head cauliflower cut into florets
- 1 tablespoon avocado oil
- 4 green onions sliced, whites and greens separated
- 1 (10-ounce) bag frozen peas and carrots
- 2 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs whisked
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
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Instructions
- Place half the cauliflower florets in a food processor, and pulse until the cauliflower is small and resembles couscous. Remove and set aside. Repeat for the other half being careful not to over-process so it doesn't turn mushy.
- Heat the avocado oil in a large wok or skillet over medium-high heat. Place the riced cauliflower, white parts of green onions, peas and carrots in the skillet, and cook until they soften, about 5 minutes. Add the garlic, salt and pepper, and continue to cook until fragrant, about 30 seconds.
- Move the vegetables to one side of the skillet and pour the whisked eggs on the other half of the skillet. Scramble the eggs until they are set, then combine them with the vegetables.
- Add the soy sauce and sesame seed oil and continue to cook over medium-high heat, stirring frequently, until the cauliflower is lightly browned and softens, about 5 more minutes.
- Sprinkle with the reserved green parts of the green onions and serve.
Equipments used:
Notes
- Recipe video note: Please note that the recipe has recently been updated and has been modified to use a frozen veggie blend and just green onions instead which slightly changed how the recipe is made. The recipe video is the original recipe, which is still good to follow!
- Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge or up to 3 months in the freezer.
- Original Recipe
- 1 medium head cauliflower▢2 tablespoons sesame oil▢1 small onion diced▢½ cup peas▢½ cup chopped carrots▢2 eggs whisked▢½ teaspoon salt▢½ teaspoon black pepper▢½ teaspoon garlic powder▢3 tablespoons soy sauce▢Sliced scallions for servingsInstructionsRemove the cauliflower core and then cut into florets. Place half the cauliflower in a food processor, and pulse until the cauliflower is small and resembles couscous. Repeat for the other half being careful not to over-process so it doesn’t turn mushy.Heat the sesame oil in a large wok or skillet over medium high heat. Place the onions, carrots and peas in the work and cook until they soften, about 5 minutes.Move the vegetables to one side of the wok and pour the whisked eggs on the other half of the wok. Scramble the eggs until they are set, then combine them with the vegetables.Add the riced cauliflower on top of the vegetables, season with salt, pepper, garlic powder and soy sauce and continue to cook over medium high heat, stirring frequently, until the cauliflower is lightly browned and softens, about 5 more minutes.Sprinkle with fresh sliced scallions and serve.
Nutrition Information
Show Details
Serving
1.5cups
Calories
105kcal
(5%)
Carbohydrates
11g
(4%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
55mg
(18%)
Sodium
617mg
(26%)
Potassium
440mg
(13%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
4647IU
(93%)
Vitamin C
53mg
(59%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 105kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 617mg | 26% |
| Potassium | 440mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 4647IU | 93% |
| Vitamin C | 53mg | 59% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
165 reviews
Excellent
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