Cauliflower Fried Rice
If you’re following a diet, you know that rice is typically off-limits. But that doesn’t mean you have to miss out on your favorite dishes, like fried rice. With this Cauliflower Fried Rice, you can enjoy all the flavors of traditional fried rice but with fewer carbs. This dish uses riced cauliflower in place of regular rice, creating a lighter, healthier version of the classic dish.
Why This Cauliflower Fried Rice is So Delicious
This Cauliflower Fried Rice is a flavorful and satisfying dish that’s perfect for those on a low-carb diet. The riced cauliflower provides a tender, rice-like texture, while the eggs and vegetables add color and depth of flavor. The tamari or coconut aminos, along with the fresh ginger, give the dish its signature savory, umami taste. And with a hint of heat from the red pepper flakes, this dish is anything but bland.
Ingredients
To make this delightful dish, you’ll need unsalted butter, large eggs, sea salt, black pepper, frozen riced cauliflower, frozen peas and carrots, green onions, fresh ginger, garlic powder, crushed red pepper flakes, tamari or coconut aminos, and toasted sesame oil. You can also garnish the dish with additional sliced green onions for added flavor and visual appeal.
- 3 tablespoons unsalted butter divided
- 4 large eggs lightly beaten
- sea salt and black pepper to taste
- 4 cups frozen riced cauliflower
- 1/2 cup frozen peas and carrots
- 2 large green onions sliced
- 1 1/2 teaspoon fresh ginger finely minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons tamari or coconut aminos
- 2 tablespoons toasted sesame oil
How to Make It
Start by heating some butter in a wok or large high-sided skillet. Add the eggs and season them with salt and black pepper, cooking until they’re done. Transfer the eggs to a plate and set them aside.
In the same wok or skillet, add the remaining butter, cauliflower, peas and carrots, green onions, ginger, garlic powder, and red pepper flakes. Season with salt and black pepper and cook until the veggies are heated through and tender.
Finally, add the tamari or coconut aminos, sesame oil, and scrambled eggs to the wok or skillet, cooking until all ingredients are thoroughly combined and heated through. Remove from heat, garnish with additional green onions if desired, and enjoy!
The Verdict
This Cauliflower Fried Rice is a delicious and healthy alternative to traditional fried rice. It’s packed with flavors and textures that will satisfy your cravings without the heavy carbs. With a prep and cook time of less than 15 minutes, it’s a quick and easy dish that you can whip up any time. So why not bring a touch of Asian cuisine to your diet with this delightful cauliflower fried rice? Enjoy!
Ingredients
- 3 tablespoons unsalted butter divided
- 4 large eggs lightly beaten
- sea salt and black pepper to taste
- 4 cups frozen riced cauliflower
- 1/2 cup frozen peas and carrots
- 2 large green onions sliced
- 1 1/2 teaspoons fresh ginger finely minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons tamari or coconut aminos
- 2 tablespoons toasted sesame oil
Instructions
- Heat one tablespoon butter in a wok or large high-sided skillet over medium-high heat. Add eggs and season with salt and black pepper, to taste. Cook, stirring constantly, for 1-2 minutes or until eggs are cooked through. Transfer eggs to a plate and set aside.
- Add remaining butter, frozen cauliflower, peas and carrots, green onions, fresh ginger, garlic powder, and red pepper flakes. Season with salt and black pepper, to taste. Cook, stirring constantly, until frozen veggies are heated through and tender, approximately 5-6 minutes.
- Add tamari, sesame oil, and scrambled eggs to the wok or skillet. Cook for 1-2 minutes, stirring constantly, or until all ingredients are thoroughly combined and heated through. Remove from heat and top with additional green onion, if desired, and serve immediately. Enjoy!
