Low Sodium Cauliflower Fried Rice
Transform your mealtime with this wholesome and flavorful Low Sodium Cauliflower Fried Rice, a guilt-free take on a classic comfort dish. Packed with vibrant veggies like carrots and peas, this quick and easy recipe swaps traditional rice for finely riced cauliflower, keeping it low-carb and packed with nutrients. Fragrant garlic and ginger bring bold aromatics, while a drizzle of low sodium soy sauce and sesame oil ensures every bite is full of umami goodness. Perfect as a light main dish or a hearty side, this one-pan meal is ready in just 30 minutes, making it a fantastic choice for busy weeknights. Gluten-free and loaded with fresh, wholesome ingredients, this recipe proves that healthy eating can still be indulgent and satisfying.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 medium Carrots, diced
- 1 cup Green peas, frozen
- 2 tablespoons Low sodium soy sauce
- 2 large Eggs
- 3 stalks Green onions, chopped
- 1 teaspoon Sesame oil
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing the cauliflower: remove the leaves and cut the cauliflower into florets. Place the florets into a food processor and pulse until it resembles rice grains. Be careful not to over-process.
In a large pan or wok, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
Add the diced carrots to the pan and sauté for about 3-4 minutes, or until they start to soften.
Stir in the frozen peas and continue to cook for an additional 2 minutes.
Push the vegetables to one side of the pan and add the remaining 1 tablespoon of olive oil. Crack the eggs into the pan, scrambling them as they cook. Combine them with the vegetables once cooked through.
Add the riced cauliflower to the pan. Pour the low sodium soy sauce and sesame oil over the mixture, and stir well to combine all the ingredients.
Allow the cauliflower to cook for about 5-7 minutes, stirring occasionally until it is tender but not mushy.
Stir in the chopped green onions and season with black pepper to taste.
Serve the cauliflower fried rice hot, either as a side dish or a main course.
Nutrition Facts
Calories |
863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2377 mg | 103% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 23.5 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 299 mg | 23% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2409 mg | 51% | |
*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.
