Cauliflower Fried Rice
Transform your favorite takeout dish into a healthy and delicious meal with this Cauliflower Fried Rice recipe! Packed with vibrant vegetables like carrots, peas, and green onions, and seasoned with aromatic garlic, ginger, and soy sauce, this low-carb alternative to traditional fried rice is bursting with flavor and texture. The cauliflower is finely pulsed to mimic the perfect "rice" consistency, while scrambled eggs add a protein boost for a satisfying and nutrient-rich meal. Ready in just 35 minutes, this dish is ideal for busy weeknights, meal prep, or a guilt-free side dish. Gluten-free, keto-friendly, and endlessly customizable, this Cauliflower Fried Rice is the ultimate quick and healthy dinner solution!
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 tablespoons olive oil
- 0.5 cup, diced onion
- 0.5 cup, diced carrots
- 0.5 cup peas
- 2 cloves, minced garlic
- 1 teaspoon, minced ginger
- 3 tablespoons soy sauce
- 2 large eggs
- 0.25 cup, sliced green onions
- 1 teaspoon sesame oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and dry the cauliflower thoroughly, then chop into small florets and pulse in a food processor until it resembles rice. Do not over-process or it will become mush.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and carrots, and cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
Add the peas, minced garlic, and minced ginger to the skillet. Stir fry for another 2-3 minutes until fragrant.
Push the vegetables to the side of the skillet and add the remaining tablespoon of olive oil. Once hot, pour the beaten eggs into the remaining space. Scramble the eggs until fully cooked, then mix with the vegetables.
Add the riced cauliflower to the skillet and stir everything together. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
Drizzle the mixture with soy sauce and sesame oil, then season with salt and black pepper to taste. Stir well to combine all the ingredients.
Remove from heat, sprinkle with sliced green onions, and serve hot.
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.1 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 896 mg | 19% | |
*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.
