Cauliflower Fried Rice
User Reviews
5.0
27 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
Cauliflower Fried Rice
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This cauliflower fried rice recipe is a vegetarian, gluten-free, and low-carb main or side dish that everyone will love! Kimchi, shiitake mushrooms, tamari, and sesame oil pack it with tangy, savory, nutty flavor.
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Ingredients
- 2 tablespoons rice vinegar
- 2 tablespoons tamari
- 2 teaspoons toasted sesame oil
- 2 teaspoons avocado oil
- 8 ounces Shiitake mushrooms stemmed and sliced
- 1 large carrot diced
- ¼ teaspoon sea salt
- 2 garlic cloves chopped
- 1 tablespoon chopped fresh ginger
- ¼ cup chopped kimchi
- 1 small head of cauliflower riced
- 1 bunch scallions chopped
- 2 eggs beaten
- ½ cup frozen edamame
- 1½ teaspoons fresh lime juice
- fried eggs for topping, optional
- sesame seeds for garnish
- microgreens for garnish
- Sriracha for serving
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Instructions
- In a small bowl, mix together the rice vinegar, tamari, and sesame oil. Set aside.
- Heat the avocado oil in a large nonstick skillet over medium heat. Add the mushrooms, carrot, and salt and cook, stirring occasionally, for 8 minutes, or until softened.
- Stir in the garlic, ginger, and kimchi, then add the cauliflower rice and scallions and stir to combine. Make a well in the center of the pan and pour in the eggs. Stir to scramble, then mix the scrambled eggs into the fried rice.
- Add the tamari mixture and the edamame and cook until the edamame is heated through. Turn off the heat, stir in the lime juice, and season to taste.
- Portion the cauliflower fried rice onto plates and top with fried eggs, if desired. Garnish with sesame seeds and microgreens and serve with sriracha on the side.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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