Enjoy this flavorful, low-carb Cauliflower Fried Rice. It tastes just like the real thing but keeps your carb count down. Amelia and Jacob bring you this perfected recipe from their kitchen to yours.
Author:Amelia Carmichael
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:Asian Inspired
Diet:Low Fat
Ingredients
Scale
1 medium head cauliflower, riced (about 4 cups)
1 tablespoon avocado oil or sesame oil
1/2 cup diced onion
1/2 cup diced carrots (optional, for color)
1 cup chopped broccoli florets
2 cloves garlic, minced
1/2 cup frozen peas
2 large eggs, lightly beaten
3 tablespoons low-sodium soy sauce or tamari
1 teaspoon toasted sesame oil
1/4 teaspoon ground white pepper
2 green onions, sliced, for garnish
Instructions
Heat the avocado or sesame oil in a large skillet or wok over medium-high heat.
Add the chopped broccoli and minced garlic. Cook for another 2 minutes until fragrant.
Add the riced cauliflower to the skillet. Stir constantly for 5-7 minutes until the cauliflower is tender-crisp and any moisture has evaporated. This step is key for good texture.
Push the vegetables to one side of the skillet. Pour the beaten eggs onto the empty side. Scramble the eggs quickly until just cooked through.
Mix the eggs into the cauliflower mixture.
Stir in the frozen peas, soy sauce (or tamari), toasted sesame oil, and white pepper. Cook for 1 minute, tossing everything to combine and heat the peas.
Taste and adjust seasoning if needed.
Serve immediately, garnished with sliced green onions.
Notes
Ricing the cauliflower yourself gives the best texture. Place florets in a food processor and pulse until rice-sized pieces form.
For an even deeper flavor, add 1 teaspoon of fish sauce with the soy sauce.
Do not skip drying out the cauliflower; this prevents a soggy result.
If you want more protein, add cooked diced chicken or shrimp during step 6.