Cauliflower "Fried Rice"
User Reviews
4.9
Cauliflower "Fried Rice"
Description
This cauliflower fried rice begins by removing the core and pulsing the cauliflower florets until they resemble rice or couscous in size and texture, taking care not to overprocess to avoid mushiness. Eggs are beaten with a pinch of salt and cooked in a lightly greased pan until set, then set aside.
Next, sesame oil is heated and diced onions, scallion whites, peas, carrots, and minced garlic are sautéed until softened. The riced cauliflower is added along with soy sauce, then covered and cooked with frequent stirring for about 5 to 6 minutes. This allows the cauliflower to develop a lightly crispy exterior while remaining tender inside.
The cooked eggs are folded back in along with the scallion greens for fresh flavor and color. The result is a low-carb, vegetable-focused alternative to traditional fried rice, with layered textures from fluffy eggs and tender-crisp cauliflower and vegetables.
Ingredients
- 1 medium head (about 24 oz cauliflower, rinsed)
- 1 tbsp sesame oil
- 2 egg white
- 1 egg large
- pinch salt
- cooking spray
- 1/2 onion diced fine, small
- 1/2 cup pea frozen
- 1/2 cup carrot frozen
- 2 garlic minced, cloves
- 5 scallions (diced, whites and greens separated)
- 3 tbsp soy sauce (or more to taste (Tamari for Gluten Free, Coconut Aminos for Paleo/Whole30))
Instructions
- Remove the core and let the cauliflower dry completely.
- Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
- Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
- Heat a large saute pan or wok over medium heat and spray with oil.
- Add the eggs and cook, turning a few times until set; set aside.
- Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.Raise the heat to medium-high.
- Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
- Add the egg then remove from heat and mix in scallion greens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 11/3 cup | |
| Calories | 108kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 868mg | 36% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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