Cauliflower Vegetable Fried Rice
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Cauliflower Vegetable Fried Rice
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A healthy spin on the Chinese takeout classic, this vegetable fried rice is made with riced cauliflower then seasoned toasted sesame oil and fragrant ginger.
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Ingredients
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 teaspoon chili paste (optional)
- 2 medium carrot peeled and diced
- 6 cups riced cauliflower (fresh or frozen)
- 1 cup pea (fresh or frozen)
- 1 cup corn (fresh or frozen)
- ¼ cup soy sauce (low sodium)
- 1 tablespoon rice vinegar Nakano Natural brand
- 1 large egg
- ½ cup scallions (minced)
- salt to taste
- black pepper to taste
Instructions
- Heat sesame oil in a large, deep pan or wok over medium-high heat. Add garlic, ginger and chili paste to the pan until fragrant, about 30 seconds, before adding in the carrots. Sauté carrots until tender, about 3 minutes.
- Stir in riced cauliflower to the pan and cook until it starts to brown slightly, about 6-7 minutes, stirring frequently. Add peas, corn, soy sauce and rice vinegar to the pan and saute until warmed through, about 3-4 minutes.
- Form a little hole in the center of the pan by pushing the vegetables off to the side. Spray area with cooking spray then crack egg directly over the hole. Using a wooden spoon, slowly begin to scramble the egg until cooked to your desired level of doneness.
- Add scallions to the pan and stir until evenly incorporated. Check for seasoning and add salt and pepper to taste. Serve warm.
Nutrition Information
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Calories
165kcal
(8%)
Carbohydrates
24.8g
(8%)
Protein
8.9g
(18%)
Fat
5.3g
(8%)
Saturated Fat
0.8g
(4%)
Monounsaturated Fat
4.5g
(23%)
Cholesterol
43mg
(14%)
Sodium
688mg
(29%)
Fiber
8g
(32%)
Sugar
9.1g
(18%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 24.8g | 8% |
| Protein | 8.9g | 18% |
| Fat | 5.3g | 8% |
| Saturated Fat | 0.8g | 4% |
| Monounsaturated Fat | 4.5g | 23% |
| Cholesterol | 43mg | 14% |
| Sodium | 688mg | 29% |
| Fiber | 8g | 32% |
| Sugar | 9.1g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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