Description
This cauliflower fried rice is a healthy, low-carb alternative to traditional fried rice that delivers all the flavors of your favorite take-out dish. Made with finely chopped cauliflower, fresh vegetables, eggs, and savory soy sauce, it’s a quick and easy recipe perfect for a nutritious weeknight meal or a delicious side dish.
Ingredients
Scale
Vegetables
- 1 medium head (about 24 oz) cauliflower, rinsed
- 1/2 small onion, diced fine
- 1/2 cup frozen peas and carrots
- 5 scallions, diced (whites and greens separated)
- 2 garlic cloves, minced
Other Ingredients
- 1 tbsp sesame oil
- 2 egg whites
- 1 large egg
- Pinch of salt
- Cooking spray
- 3 tbsp soy sauce (or more to taste; Tamari for Gluten Free, Coconut Aminos for Paleo/Whole30)
Instructions
- Prepare Cauliflower Rice: Remove the core of the cauliflower and ensure it is completely dry. Coarsely chop into florets. Divide into two batches and pulse each batch in a food processor until the cauliflower reaches the texture of rice or couscous—be careful not to over-process to avoid mushiness. Set aside.
- Make the Eggs: In a small bowl, combine the egg and egg whites. Beat with a fork and season with a pinch of salt.
- Cook the Eggs: Heat a large sauté pan or wok over medium heat and spray with cooking oil. Add the beaten eggs and cook, stirring occasionally until set. Remove eggs from the pan and set aside.
- Sauté the Vegetables: In the same pan, add sesame oil and sauté the diced onions, scallion whites, peas, carrots, and minced garlic for 3 to 4 minutes until softened.
- Cook the Cauliflower Rice: Increase heat to medium-high. Add the cauliflower rice and soy sauce to the pan. Stir to combine, cover, and cook for 5 to 6 minutes, stirring frequently. The cauliflower should become slightly crispy on the outside but tender inside.
- Combine and Finish: Add the cooked eggs back into the pan and mix in the scallion greens. Remove from heat and serve hot.
Notes
- Cauliflower “Fried Rice” is a delicious low-carb alternative to traditional fried rice and perfect when craving Chinese take-out flavors.
- To accommodate dietary preferences, use Tamari sauce for a gluten-free version or coconut aminos for Paleo or Whole30 diets.
- Make sure the cauliflower is well dried before pulsing to prevent sogginess in the fried rice.
- Feel free to add other vegetables or protein like chicken or shrimp for a heartier meal.
Nutrition
- Serving Size: 1 1/3 cup
- Calories: 108 kcal
- Sugar: 1 g
- Sodium: 868 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 47 mg
