Cauliflower Fried Rice - This easy and healthy Asian-inspired recipe comes together in 20 minutes, making it perfect for busy weeknights. Low-carb, low-calorie, gluten-free, grain-free, and vegetarian.
1medium-sizedhead of cauliflower (about 24 oz/680 g)stem removed & cut into florets
2tablespoonssesame oildivided
1small oniondiced
2garlic clovesminced
1teaspoonminced ginger
1 ½ cup (240 g)frozen peas and carrotsthawed
2large eggslightly beaten
2-3tablespoonslow-sodium soy sauce (tamari for gluten-free)
salt and freshly ground pepperto taste
Topping:
3green onions (green parts only)thinly sliced
Instructions
Cauliflower rice:
Working in batches, pulse the cauliflower in a food processor until it resembles small grains of rice.
Stir-fry:
Heat 1 ½ tablespoon of sesame oil in a large skillet over medium heat. Sautee the onion until soft, about 2-3 minutes.
Add the garlic and ginger, and cook, stirring constantly, for 30 seconds, until fragrant.
Add the peas, carrots, and cauliflower rice. Season with salt and pepper.
Stir-fry until the vegetables are heated through and the cauliflower is soft but not mushy about 3-4 minutes.
Eggs:
Use a spatula to move the vegetables to the edges of the skillet, leaving a well in the middle.
Add the remaining 1/2 tablespoon of sesame oil to the center of the pan then add the eggs and scramble just until set.
Once the eggs are cooked, break them into small scrambled pieces, and stir everything together.
Serve:
Remove from heat and stir in the soy sauce.
Taste the rice and add more soy sauce, salt, and pepper as needed.
Garnish with sliced green onions and serve immediately.
Notes
Servings: 4 as a main course.Cauliflower - You can make your own cauliflower rice or buy frozen one. Do not thaw frozen cauliflower rice, add it directly to the pan.Storage - Leftover rice can be stored in an airtight container in the fridge for up to 3 days.