Description
This Cauliflower Fried Rice recipe is a healthy and flavorful alternative to traditional fried rice, using finely chopped cauliflower as a low-carb rice substitute. It combines scrambled eggs, sautéed vegetables, and a savory sauce with soy and sesame for a delicious and quick meal suitable for a variety of diets.
Ingredients
Scale
Eggs and Oil
- 3 Tbsp. oil (divided)
- 3 large eggs (whisked)
Vegetables
- 1 cup white onion (finely diced)
- 1 red bell pepper (finely diced)
- 3 cloves garlic (finely minced)
- 1 ½ lbs. cauliflower rice (thawed and drained if frozen, about 1 large head)
- 1 ½ cups frozen peas and carrots (thawed)
- ¼ cup green onions (chopped)
Seasonings and Sauces
- 1 tsp. ginger paste
- ¼ cup soy sauce or Tamari (or a gluten-free Tamari)
- 1 Tbsp. rice vinegar
- 2 tsp. sesame oil
- ¾ – 1 tsp. salt (to taste)
Instructions
- Scramble the eggs: Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the whisked eggs and cook, stirring occasionally, for about 2 minutes until scrambled. Remove the eggs from the pan and wipe the pan clean with a paper towel.
- Sauté vegetables: Add another tablespoon of oil to the pan and add the diced onion and red bell pepper. Sauté for 3 to 4 minutes until the vegetables are tender. Stir in the minced garlic and ginger paste and cook for an additional 30 seconds to release their flavors.
- Cook cauliflower rice: Add the cauliflower rice to the pan along with soy sauce, rice vinegar, sesame oil, and salt. Increase the heat to medium-high and cook for 6 to 8 minutes, stirring occasionally to prevent sticking and to evenly distribute the seasonings.
- Combine peas, carrots, and eggs: Stir in the thawed peas and carrots along with the scrambled eggs during the last 2 minutes of cooking to warm through and combine the flavors.
- Serve: Garnish the fried rice with chopped green onions and serve immediately. Optionally, add sriracha sauce for a spicy kick. Enjoy your healthy cauliflower fried rice!
Notes
- Make sure the cauliflower rice is well thawed and drained if using frozen to avoid excess moisture.
- Adjust salt and soy sauce according to taste and dietary preferences.
- For a gluten-free option, use tamari instead of soy sauce.
- This dish can be customized with additional vegetables or proteins like shrimp or chicken.
- Use a large skillet or wok for even cooking and to prevent overcrowding.
- Leftovers can be refrigerated for up to 3 days and reheated well.
