Description
Homemade cauliflower fried rice delights with Asian-inspired flavors and low-carb creativity. Healthy ingredients and quick preparation make this dish perfect for weeknight dinners and nutritious meal planning.
Ingredients
Scale
- 1 medium head cauliflower, riced (or 4 cups store-bought riced cauliflower)
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots (thawed)
- 3 tbsps sesame oil (or olive oil)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 3 tbsps low-sodium soy sauce (or tamari for gluten-free)
- 2 green onions, chopped (for garnish)
- 1 tsp fresh ginger, grated (optional)
- Salt and black pepper, to taste
- Red pepper flakes (optional, for heat)
Instructions
- Preparation: Pulse cauliflower florets in a food processor until they transform into fine, rice-like granules.
- Aromatic Base: Heat sesame oil in a large skillet, sautéing minced garlic, diced onions, and grated ginger to create a fragrant foundation.
- Vegetable Medley: Add diced carrots and green peas to the skillet, allowing them to soften and meld with the aromatic base.
- Egg Integration: Create a space in the pan, pour beaten eggs, and scramble until golden and fluffy, then fold into the vegetable mixture.
- Cauliflower Fusion: Introduce cauliflower rice to the skillet, stirring consistently to ensure even cooking and prevent sticking.
- Seasoning Symphony: Drizzle soy sauce over the mixture, sprinkle salt and pepper, and optionally add red pepper flakes for a spicy dimension.
- Final Touch: Continue cooking for a few minutes until cauliflower reaches a tender yet slightly crisp consistency.
- Presentation: Garnish with freshly chopped green onions and serve immediately while piping hot, celebrating the dish’s vibrant flavors.
Notes
- Pulse Carefully: Avoid over-processing cauliflower to prevent mushy texture; pulse until rice-like granules form without turning into paste.
- Control Moisture: Pat cauliflower dry before cooking to prevent excess liquid and ensure crispy, non-soggy fried rice.
- High Heat Strategy: Use a hot skillet to achieve authentic fried rice’s signature slightly charred, wok-like flavor and prevent cauliflower from becoming soggy.
- Customize Protein: Easily swap eggs with tofu, chicken, or shrimp to accommodate different dietary preferences and protein needs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg