Cauliflower Fried Rice
This **Cauliflower Fried Rice** is a healthy, low-carb alternative to traditional fried rice. Packed with **fresh vegetables, scrambled eggs, and flavorful seasonings**, this dish delivers all the taste and texture of classic fried rice without the extra carbs. Perfect for quick dinners, meal prep, or a light yet satisfying meal!
Equipment
- - Food processor or box grater
- - Large skillet or wok
- - Cutting board
- - Knife
- - Spatula
Ingredients
- ### **Ingredients:**
- #### **Cauliflower Base:**
- - 4 cups cauliflower riced (fresh or pre-riced)
- #### **Protein Boosters:**
- - 2-3 large eggs whisked
- #### **Vegetable Mix:**
- - 2 large carrots diced
- - 1 cup frozen peas
- - 1 large bell pepper diced
- #### **Flavor Enhancers:**
- - 2 cloves garlic minced
- - 1 tablespoon grated ginger
- - 2 tablespoons low-sodium soy sauce
- - 2 teaspoons sesame oil
Instructions
- **Prepare the Cauliflower Rice:**
- - Use a food processor to pulse cauliflower into rice-like grains, or use a box grater. Pat dry with a towel to remove excess moisture.
- **Cook the Aromatics:**
- - Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, sautéing for 30-60 seconds until fragrant.
- **Add the Vegetables:**
- - Stir in the diced carrots and bell peppers. Cook for 2-3 minutes until slightly softened. Add frozen peas and stir to combine.
- **Scramble the Eggs:**
- - Push the vegetables to one side of the pan. Pour the whisked eggs into the empty space and scramble until fully cooked. Mix with the vegetables.
- **Cook the Cauliflower Rice:**
- - Add the riced cauliflower to the skillet. Stir well to combine with the vegetables and eggs. Cook for 3-4 minutes, stirring frequently.
- **Season and Finish:**
- - Pour in the soy sauce and mix well. Taste and adjust seasoning as needed. Cook for 1-2 more minutes until everything is well combined.
- **Serve and Garnish:**
- - Remove from heat and garnish with chopped green onions and sesame seeds if desired. Serve hot!