Cauliflower Fried Rice
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.
Servings: 6
Calories: 184kcal
Equipment
- 1 Wok
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!
Notes
To make this dish completely low-carb, simply omit the peas and carrots and add vegetables of your choice, like mushrooms or broccoli.
Nutrition
Calories: 184kcal | Carbohydrates: 9g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 263mg | Potassium: 421mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1595IU | Vitamin C: 54mg | Calcium: 54mg | Iron: 1mg