Cauli Flied Cauliflower Rice
Transform your weeknight meals with this vibrant and healthy Cauli Flied Cauliflower Rice! This low-carb, gluten-free twist on classic fried rice combines riced cauliflower, crisp carrots, tender green peas, and fluffy scrambled eggs for a dish that’s light yet bursting with satisfying flavors. Infused with the bold aromatics of garlic, ginger, and sesame oil, and finished with a splash of soy sauce or tamari, it’s a savory delight that comes together in just 30 minutes. Perfect as a standalone meal or a versatile side, this recipe is a go-to for busy nights or quick meal prep. Packed with colorful vegetables and brimming with textures, this dish is proof that healthy eating can still be indulgent and delicious!
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Recipe Information
Ingredients
- 1 head Cauliflower (large head, riced)
- 1 medium Carrot (finely diced)
- 0.75 cup Green peas (frozen or fresh)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 stalks Green onions (sliced)
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1.5 tablespoons Sesame oil
- 2 large Eggs (beaten)
- 1 tablespoon Vegetable oil (or avocado oil)
- Black pepper (to taste)
- Salt (to taste)
Instructions
Begin by prepping your ingredients: rice the cauliflower by cutting it into florets and pulsing it in a food processor until it resembles rice grains, or use store-bought riced cauliflower. Finely dice the carrot, slice the green onions, and mince the garlic.
In a large skillet or wok, heat the vegetable oil over medium heat.
Pour the beaten eggs into the pan and scramble them until just cooked. Remove the scrambled eggs from the pan and set aside.
Add the sesame oil to the same pan, then stir in the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Toss in the diced carrot and green peas, and stir-fry for 3-4 minutes until the vegetables begin to soften.
Add the riced cauliflower to the pan, stirring to combine. Cook for about 5-6 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
Drizzle the soy sauce over the mixture and season with black pepper and a pinch of salt to taste. Stir well to evenly coat the cauliflower rice.
Reintroduce the scrambled eggs to the pan and mix them into the rice, breaking them into smaller pieces as you stir.
Remove the pan from heat and stir in the sliced green onions for a fresh, flavorful finish.
Serve your Cauli Fried Cauliflower Rice warm as a main dish or a side. Enjoy this quick and nutritious meal!
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3760 mg | 164% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 23.1 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 329 mg | 25% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2816 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
