*Actually* So Good Cauliflower Fried Rice
If you're looking for a low-carb dinner that’s quick, easy, and satisfying, this cauliflower fried rice has you covered! Ready in 15 minutes (and made with stupidly simple ingredients), this keto rice is already a hit in our house—and it’s been racking up rave reviews from our community (see comments!).
Servings: 4 servings
Ingredients
- 1 head cauliflower
- 2 Tbsp olive oil 30 mL
- 1 cup diced white onion about ½ an onion
- 4 cloves garlic minced
- 1 cup diced carrots diced
- 1 cup frozen peas 150 g
- 2 eggs
- ¼ cup soy sauce for a gluten-free option use tamari, 60 mL
- 1 tsp toasted sesame oil 5 mL
Instructions
- Rice: Cut 1 head cauliflower into chunks and throw into a food processor. Blitz briefly, just a few times until “rice” forms. (You will probably need to do this in batches!)
- Flavor Makers: In a large saute pan or wok, heat 2 Tbsp olive oil over medium heat. Add 1 cup diced white onion, 1 cup diced carrots, and 4 cloves garlic, cooking until carrot is tender, about 10 minutes.
- Veggies: Stir in cauliflower rice and 1 cup frozen peas. Cover and cook until cauliflower rice is slightly tender, about 5 more minutes.
- Egg: Make a hole in the middle of the mixture so you can see the bottom of the wok. If not using a nonstick pan, spritz the center with a little oil. Crack 2 eggs into the middle of the hole and scramble them, then stir to evenly combine with everything else.
- Serve: Stir in ¼ cup soy sauce and 1 tsp toasted sesame oil. Serve hot.
Video
Notes
Store cauliflower fried rice in the fridge in an airtight container for up to 4 to 5 days. You can also freeze it in a freezer-safe container for a few months! When ready to eat, just let it thaw, then saute until hot and fluffy.
Nutrition
Serving: 1serving | Calories: 131kcal | Carbohydrates: 7.9g | Protein: 6.1g | Fat: 8.8g | Saturated Fat: 1.8g | Cholesterol: 124mg | Sodium: 311mg | Potassium: 212mg | Fiber: 2.2g | Sugar: 3.2g | Calcium: 40mg | Iron: 1mg
