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.
- 1 medium-sized head of cauliflower (about 24 oz/680 g) stem removed & cut into florets
- 2 tablespoons sesame oil divided
- 1 small onion diced
- 2 garlic cloves minced
- 1 teaspoon minced ginger
- 1 ½ cup (240 grams) frozen peas and carrots thawed
- 2 large eggs lightly beaten
- 2-3 tablespoons low-sodium soy sauce (tamari for gluten-free)
- salt and freshly ground pepper to taste
- 3 green onions (green parts only) thinly sliced
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Working in batches, pulse the cauliflower in a food processor until it resembles small grains of rice.
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Heat 1 1/2 tablespoon of sesame oil in a large skillet over medium heat.
Sautee the onion until soft, about 2-3 minutes.
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Add the garlic and ginger, and cook, stirring constantly, for 30 seconds, until fragrant.
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Add the peas, carrots, and cauliflower rice. Season with salt and pepper.
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Stir-fry until the vegetables are heated through and the cauliflower is soft but not mushy, about 3-4 minutes.
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Use a spatula to move the vegetables to the edges of the skillet, leaving a well in the middle.
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Add the remaining 1/2 tablespoon of sesame oil to the center of the pan then add the eggs and scramble just until set.
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Once the eggs are cooked, break them into small scrambled pieces, and stir everything together.
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Remove from heat and stir in the soy sauce.
Taste the rice and add more soy sauce, salt, and pepper as needed.
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Garnish with sliced green onions and serve immediately.
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.
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