Description
A healthy and flavorful twist on traditional fried rice, this Cauliflower Fried Rice is packed with veggies and seasoned with a mix of soy sauce, ginger, and garlic. It’s a satisfying and low-carb alternative to regular fried rice.
Ingredients
Units
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Ingredients:
- Vegetable oil
- 2 large eggs, beaten
- Salt
- 1 cup chopped scallions (5-6 scallions), light and green parts separated
- 3 garlic cloves, minced
- 1 tablespoon finely chopped fresh ginger
- One 2-lb head cauliflower (or 2 pounds ‘ready to cook’ cauliflower rice), thawed if frozen
- 4–5 tablespoons soy sauce (use gluten-free if needed)
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon sugar
- 1 cup frozen peas and carrots
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 cup chopped cashews or peanuts (optional)
Instructions
- Prepare the Cauliflower: Grate the cauliflower in a food processor or by hand and set aside.
- Cook Eggs: Heat oil in a skillet, scramble eggs with salt, set aside.
- Sauté Aromatics: Cook scallions, garlic, and ginger in oil.
- Add Cauliflower and Seasonings: Stir in cauliflower, soy sauce, red pepper flakes, sugar, and salt.
- Add Vegetables: Mix in peas, carrots, and cook until tender-crisp.
- Finish and Serve: Stir in vinegar, sesame oil, green scallions, nuts, and eggs. Adjust seasoning and serve hot.
Notes
- If using ‘ready to cook’ cauliflower rice, skip the grating step.
- For gluten-free adaptation, ensure all soy sauce used is gluten-free.
Nutrition
- Serving Size: 2 cups
- Calories: 273
- Sugar: 8 g
- Sodium: 1717 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 93 mg
