This Cauliflower Fried Rice is a delicious, low carb alternative to traditional fried rice (and with loads of Asian-inspired flavor, you don’t even miss the rice!)
Cauliflower Fried Rice
I resisted hopping on the cauliflower bandwagon for a while. But with so many friends (and the general internet) going keto crazy, I thought I’d give the cauliflower faux recipes a try. And let me tell you, they do not disappoint. The Cauliflower “Mashed Potatoes” were fluffy and creamy.
The Cauliflower Pizza Crust held up to my critical pizza test. And don’t get me started on the Cauliflower Smoothie (not even joking, friends). And so today I’m sharing one of the easiest low carb recipe swaps, Cauliflower Fried Rice!
To make this Cauliflower Fried Rice you’ll need:
- 1/2 head cauliflower
- 2 Tbsp olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 carrots, diced
- 1/2 cup frozen peas
- 2 large eggs
- 2 Tbsp soy sauce
- 1/2 tsp toasted sesame oil
Kitchen tools you may find useful:
- Food processor
- Box grater
- Large wok
- Measuring cups and spoons
Making this Cauliflower Fried Rice might even be easier than traditional fried rice, because there’s no boiling involved! First, you’ll grate your cauliflower into rice (using either your food processor or box grater).
Next, lay the flavor base in a hot wok. I’m talking garlic, onion, and carrots, the foundation of any good stir fry! Once these are tender and aromatic, stir in your frozen peas and cauliflower. These just take a few more minutes to cook, then comes the fun part, the eggs!
My favorite stir fries always have pieces of egg stirred into them. To keep this recipe all in one pan, just scooch your rice away from the middle of the wok to form a hole. Crack your eggs in the middle, cook til scrambled, then stir your protein-packed pieces of egg to evenly combine it with the rest of the rice.
Finally, finish off with soy sauce and toasted sesame oil. These bring major flavor and transform a simple vegetable dish into stir fry dreams!
Ingredients
- 1/2 head cauliflower
- 2 Tbsp olive oil
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 1/2 cup frozen peas
- 2 large eggs
- 2 Tbsp soy sauce
- 1/2 tsp toasted sesame oil
Instructions
- Cut cauliflower into chunks and throw into a food processor. Blitz a few times until “rice” forms. Set aside.
- In a large wok, heat olive oil over medium/high. Add onion, garlic, and carrot, cooking until carrot is tender, about 5 minutes.
- Stir in frozen peas and cauliflower rice. Cover and cook until cauliflower rice is slightly tender, about 5 more minutes.
- Make a hole in the middle of the mixture so you can see the bottom of the wok. Crack eggs into the middle of the hole and cook them until scrambled, then stir to evenly combine with everything else.
- Stir in soy sauce and sesame oil. Serve warm.
