Cauliflower Fried Rice

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 195kcal

Ingredients

  • 1 head Cauliflower or already riced cauliflower
  • 2 tbsp Extra-virgin olive oil
  • 1 Carrots peeled and diced small
  • 3 cloves Garlic minced
  • 1 tbsp Fresh ginger minced
  • 1 tsp Rice wine vinegar
  • 5 tbsp Reduced-sodium soy sauce
  • 1 cup Green Peas
  • 1 tsp Sesame oil
  • 2 Eggs beaten
  • 4 Scallions chopped

Instructions

  • Cut the cauliflower into florets discarding the inner stem. In a food processor pulse the florets until there are small rice like pieces. (do not over process the cauliflower) Alternatively, grate the florets on the large holes of a box or hand-held grater. Set aside. (Skip this step if using 'ready to cook' cauliflower rice.)
  • Heat the olive oil in a nonstick pan over medium heat. Add the carrots, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, rice vinegar, and soy sauce. Cook, stirring often, for about 3 minutes. Add the peas.
  • Push the ingredients to the outer ring of the pan, add the sesame oil to the middle and pour in the eggs. Move the egg around the center of the pan with a spatula until cooked and then mix together with the riced cauliflower.
  • Stir in the scallions. Taste and add more soy sauce to taste before serving.

Nutrition

Calories: 195kcal | Carbohydrates: 18g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 756mg | Potassium: 684mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3093IU | Vitamin C: 88mg | Calcium: 76mg | Iron: 2mg

Cauliflower Fried Rice

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 195 kcal

Ingredients
  

  • 1 head Cauliflower or already riced cauliflower
  • 2 tbsp Extra-virgin olive oil
  • 1 Carrots peeled and diced small
  • 3 cloves Garlic minced
  • 1 tbsp Fresh ginger minced
  • 1 tsp Rice wine vinegar
  • 5 tbsp Reduced-sodium soy sauce
  • 1 cup Green Peas
  • 1 tsp Sesame oil
  • 2 Eggs beaten
  • 4 Scallions chopped

Instructions
 

  • Cut the cauliflower into florets discarding the inner stem. In a food processor pulse the florets until there are small rice like pieces. (do not over process the cauliflower) Alternatively, grate the florets on the large holes of a box or hand-held grater. Set aside. (Skip this step if using 'ready to cook' cauliflower rice.)
  • Heat the olive oil in a nonstick pan over medium heat. Add the carrots, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, rice vinegar, and soy sauce. Cook, stirring often, for about 3 minutes. Add the peas.
  • Push the ingredients to the outer ring of the pan, add the sesame oil to the middle and pour in the eggs. Move the egg around the center of the pan with a spatula until cooked and then mix together with the riced cauliflower.
  • Stir in the scallions. Taste and add more soy sauce to taste before serving.

Nutrition

Calories: 195kcalCarbohydrates: 18gProtein: 9gFat: 11gSaturated Fat: 2gCholesterol: 82mgSodium: 756mgPotassium: 684mgFiber: 6gSugar: 6gVitamin A: 3093IUVitamin C: 88mgCalcium: 76mgIron: 2mg
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