Cauli Fried Rice Low Carb
Transform your weeknight meals with this savory and satisfying Cauli Fried Rice Low Carb recipe, a perfect fusion of flavor and health. Featuring finely riced cauliflower as the star ingredient, this quick and easy dish delivers all the comforting goodness of traditional fried rice without the carbs. Infused with the bold flavors of garlic, ginger, and soy sauce—or coconut aminos for a gluten-free twist—this one-pan wonder comes together in just 30 minutes. Tossed with vibrant vegetables like carrots and peas, fluffy scrambled eggs, and a drizzle of nutty sesame oil, it’s a nutrient-packed option that’s perfect as a low-carb side dish or a light main course. Garnished with fresh green onions for a pop of color and crunch, this recipe is a delicious way to enjoy a healthier take on a takeout favorite.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 medium, diced Carrots
- 1 cup Frozen peas
- 3 minced Garlic cloves
- 1 inch, grated Ginger
- 1 small, diced Onion
- 2 large Eggs
- 3 tablespoons Soy sauce (or coconut aminos for gluten-free option)
- 1 tablespoon Sesame oil
- 2 tablespoons Neutral cooking oil (e.g., avocado oil, vegetable oil)
- 2 stalks, sliced Green onions
- 1 pinch Salt
- 1 pinch Black pepper
Instructions
Prepare the cauliflower by removing the outer leaves and cutting it into florets. Use a food processor to pulse the florets into rice-sized granules. If a food processor is unavailable, use a box grater with large holes.
Heat a large skillet or wok over medium heat and add 1 tablespoon of neutral cooking oil. Once hot, pour in the beaten eggs and scramble them until just cooked. Remove scrambled eggs from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of neutral cooking oil. Sauté the diced onion, carrots, garlic, and ginger until fragrant and softened, about 3-4 minutes.
Add the frozen peas and cook for another 2 minutes, stirring occasionally.
Increase the heat to medium-high and add the grated cauliflower rice to the skillet. Cook for 5-7 minutes, stirring occasionally, until the cauliflower begins to turn tender but not mushy.
Reduce the heat to medium and stir in the soy sauce (or coconut aminos) and sesame oil. Mix well to ensure the cauliflower rice is evenly coated with the flavors.
Return the scrambled eggs to the skillet and crumble them into smaller pieces as you stir them into the rice. Cook for an additional minute.
Taste the dish and add a pinch of salt and black pepper if needed. Sprinkle the sliced green onions over the top as a garnish.
Serve hot as a low-carb side dish or a light main course.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 9.2 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1065 mg | 23% | |
*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.
