Cauliflower Fried Rice
You won't miss the rice in this yummy veggie-forward cauliflower fried rice. It's significantly lower in carbs than classic fried rice!
Ingredients
- 1 large cauliflower, about 2 pounds
- 2 large eggs
- Kosher salt, to taste
- 3 tbsp peanut oil
- ½ cup chopped onions
- 3 medium cloves garlic, minced
- 2 tsp minced fresh ginger
- ¼ cup low-sodium soy sauce, or to taste
- ½ tsp chili paste, such as sambal oelek, or more to taste
- ¾ cup frozen peas and carrots
- ¼ cup frozen corn kernels
- 1 tsp toasted sesame oil
- 4 to 6 scallions, thinly sliced
Recommended Equipment
- Box grater or food processor
Instructions
- Grate the cauliflower on the large holes of a box grater, or for a finer, rice-like texture, pulse the florets in a food processor instead of shredding them. Set aside.1 large cauliflower
- Beat the eggs in a small bowl with a pinch of kosher salt. Heat 1 tablespoon of peanut oil in a large skillet over medium heat. Add the eggs and cook, stirring and breaking them into small pieces, until just set. Transfer to a plate and set aside. Wipe out the skillet.2 large eggs | Kosher salt | 1 tbsp peanut oil
- Add 2 tablespoons of peanut oil to the skillet and return it to medium heat. Add the onions and cook, stirring, until softened and translucent, about 4 to 5 minutes. Stir in the garlic and ginger and cook for about 30 seconds to 1 minute, until aromatic, stirring constantly to avoid burning.2 tbsp peanut oil | 1/2 cup chopped onions | 3 medium cloves garlic | 2 tsp minced fresh ginger
- Stir in the grated cauliflower, soy sauce, and chili paste. Cook for 4 to 5 minutes, stirring frequently. Add the peas and carrots and corn and continue cooking for another 5 minutes, until tender.1/4 cup low-sodium soy sauce | 1/2 tsp chili paste, such as sambal oelek | 3/4 cup frozen peas and carrots | 1/4 cup frozen corn kernels
- Stir in the sesame oil and scallions, then return the cooked eggs to the skillet. Toss everything together and taste, seasoning with kosher salt or soy sauce if needed. Heat through and serve immediately.1 tsp toasted sesame oil | 4 to 6 scallions
Don’t overcrowd the pan, or the cauliflower may steam rather than fry. A large skillet helps excess moisture cook off faster.
Nutrition
Calories: 91kcalCarbohydrates: 12gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 62mgSodium: 451mgPotassium: 558mgFiber: 4gSugar: 4gVitamin A: 263IUVitamin C: 75mgCalcium: 58mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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