Cauliflower Fried Rice Recipe
If you love the flavor of fried rice but want a lighter twist, you’ll adore this Cauliflower Fried Rice. Ready in under 20 minutes and loaded with veggies like cauliflower, onions, carrots, and green peas, it’s quick, satisfying, and full of fresh flavor.
Servings: 4 people
Ingredients
- 1 medium head of cauliflower cut into florets
- 2 tablespoons sesame oil divided
- 3 eggs beaten
- ½ cup white onions diced
- 1 cup carrots diced
- 2 cloves garlic minced
- 1 cup frozen green peas
- 2 tablespoons gluten-free soy sauce
- fresh black pepper to taste
- 6 green onions minced, for garnishing
- sesame seeds for garnishing
Instructions
- Pulse the cauliflower florets in a food processor for about 25-30 seconds until it's a rice-like consistency.
- In a large skillet, add 1 tablespoon of sesame oil over medium heat. Add the eggs, and stir them until they are cooked. Set aside.
- In the same skillet, add the remaining 1 tablespoon of the sesame oil, onions, carrots, and garlic. Cook until the veggies are fully cooked.
- Add the cauliflower rice, green peas, soy sauce, black pepper, and the cooked eggs. Mix everything well to combine. Be careful to not overcook. Otherwise, the cauliflower will become soggy.
- Before serving, top with green onions and sesame seeds. Enjoy!
Video
Notes
- To save time, you can buy cauliflower rice instead of ricing it yourself.
- Make sure the skillet is large enough, so the ingredients do not steam in the skillet.
- Make sure all your ingredients are cut finely and uniformly so they cook evenly.
- To store: Store in the fridge for about 3 to 4 days in an airtight container.
- To reheat: Reheat leftovers in the microwave until heated through.
Nutrition
Serving: 1/4 | Calories: 210kcal | Carbohydrates: 15.1g | Protein: 9g | Fat: 13.2g | Cholesterol: 127mg | Sodium: 549mg | Fiber: 4.4g | Sugar: 5.9g