Description
A healthy alternative to traditional fried rice, made with finely chopped cauliflower instead of rice. Packed with vegetables and protein, it’s a low-carb, gluten-free meal.
Ingredients
Scale
- 1 medium head cauliflower, riced
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1/2 cup frozen peas
- 2 eggs, beaten
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 2 green onions, chopped (for garnish)
Instructions
- Pulse cauliflower florets in a food processor until rice-like texture forms.
- Heat olive oil in a large skillet over medium heat. Add onion, garlic, and carrot. Sauté for 3 minutes.
- Add peas and cook for another 2 minutes.
- Push vegetables to one side of the skillet. Pour beaten eggs into the other side and scramble until cooked.
- Add riced cauliflower to the skillet. Stir everything together.
- Pour soy sauce and sesame oil over the mixture. Season with black pepper.
- Cook for 5 minutes, stirring occasionally, until cauliflower is tender.
- Garnish with chopped green onions before serving.
Notes
- Use fresh cauliflower for best texture.
- For extra protein, add cooked chicken, shrimp, or tofu.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in a skillet to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 95mg