Cauliflower Fried Rice
This fried cauliflower rice is a great healthy vegetable side dish. Quick to make and loaded with flavor, it's a low carb, gluten-free twist on the classic!
Servings 6 servings
Calories 105kcal
Ingredients
- 1 medium head head cauliflower cut into florets
- 1 tablespoon avocado oil
- 4 green onions sliced, whites and greens separated
- 1 (10-ounce) bag frozen peas and carrots
- 2 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs whisked
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Instructions
- Place half the cauliflower florets in a food processor, and pulse until the cauliflower is small and resembles couscous. Remove and set aside. Repeat for the other half being careful not to over-process so it doesn't turn mushy.
- Heat the avocado oil in a large wok or skillet over medium-high heat. Add the garlic, salt and pepper, and continue to cook until fragrant, about 30 seconds.
- Move the vegetables to one side of the skillet and pour the whisked eggs on the other half of the skillet. Scramble the eggs until they are set, then combine them with the vegetables.
- Add the soy sauce and sesame seed oil and continue to cook over medium-high heat, stirring frequently, until the cauliflower is lightly browned and softens, about 5 more minutes.
- Sprinkle with the reserved green parts of the green onions and serve.
Video
Notes
Recipe video note: Please note that the recipe has recently been updated and has been modified to use a frozen veggie blend and just green onions instead which slightly changed how the recipe is made. The recipe video is the original recipe, which is still good to follow!
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge or up to 3 months in the freezer.
Original Recipe
1 medium head cauliflower
▢2 tablespoons sesame oil
▢1 small onion diced
▢½ cup peas
▢½ cup chopped carrots
▢2 eggs whisked
▢½ teaspoon salt
▢½ teaspoon black pepper
▢½ teaspoon garlic powder
▢3 tablespoons soy sauce
▢Sliced scallions for servings
Instructions
Remove the cauliflower core and then cut into florets. Place half the cauliflower in a food processor, and pulse until the cauliflower is small and resembles couscous. Repeat for the other half being careful not to over-process so it doesn’t turn mushy.
Heat the sesame oil in a large wok or skillet over medium high heat. Place the onions, carrots and peas in the work and cook until they soften, about 5 minutes.
Move the vegetables to one side of the wok and pour the whisked eggs on the other half of the wok. Scramble the eggs until they are set, then combine them with the vegetables.
Add the riced cauliflower on top of the vegetables, season with salt, pepper, garlic powder and soy sauce and continue to cook over medium high heat, stirring frequently, until the cauliflower is lightly browned and softens, about 5 more minutes.
Sprinkle with fresh sliced scallions and serve.
▢2 tablespoons sesame oil
▢1 small onion diced
▢½ cup peas
▢½ cup chopped carrots
▢2 eggs whisked
▢½ teaspoon salt
▢½ teaspoon black pepper
▢½ teaspoon garlic powder
▢3 tablespoons soy sauce
▢Sliced scallions for servings
Instructions
Remove the cauliflower core and then cut into florets. Place half the cauliflower in a food processor, and pulse until the cauliflower is small and resembles couscous. Repeat for the other half being careful not to over-process so it doesn’t turn mushy.
Heat the sesame oil in a large wok or skillet over medium high heat. Place the onions, carrots and peas in the work and cook until they soften, about 5 minutes.
Move the vegetables to one side of the wok and pour the whisked eggs on the other half of the wok. Scramble the eggs until they are set, then combine them with the vegetables.
Add the riced cauliflower on top of the vegetables, season with salt, pepper, garlic powder and soy sauce and continue to cook over medium high heat, stirring frequently, until the cauliflower is lightly browned and softens, about 5 more minutes.
Sprinkle with fresh sliced scallions and serve.
Nutrition
Serving: 1.5cups | Calories: 105kcal | Carbohydrates: 11g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 617mg | Potassium: 440mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4647IU | Vitamin C: 53mg | Calcium: 52mg | Iron: 1mg