Cauliflower Fried Rice
This Cauliflower Fried Rice recipe is a low-carb twist on your classic fried rice. This dish is filled with fresh vegetables and savory flavors from the garlic, toasted sesame oil, onion and more! You have to try this healthy fried rice recipe.
Ingredients
- 1 medium head cauliflower washed, dried & cut into florets
- 1 tbsp avocado oil
- 1/2 cup frozen peas and carrots , for keto/low carb, use a mix of chopped green beans, zucchini, chopped broccoli florets or diced red peppers
- 2 garlic cloves , minced
- 1/4 small onion , finely diced
- 2 large, lightly beaten eggs , use scrambled tofu for vegan
- 1 pinch of salt , plus more for seasoning eggs/tofu
- 1/8 tsp black pepper
- 4 thinly sliced green onions , whites and greens separated
- 3 tbsp coconut aminos , (can swap with tamari or soy sauce if not gluten-free)
- 1 tsp toasted sesame oil
- 1 tsp fish sauce for vegan sub with Trader Joe's mushroom umami seasoning OR 1/4 teaspoon miso paste
Instructions
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Place half of the cauliflower in a food processor. Pulse until it reaches the texture of rice or couscous – do NOT over process. Transfer to a large bowl and repeat with the remaining cauliflower.
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Heat oil in a large wok or skillet over medium heat.
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Add the mixed vegetables, garlic and onion and stir fry until fragrant, about 4-5 minutes. Push the vegetables to one side and add the beaten eggs (or scrambled tofu). Stir and cook until eggs are fully cooked.
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Season with salt, black pepper and add the cauliflower. Stir in the white parts of the green onions along with coconut aminos, sesame oil and fish sauce.
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Continue stirring until cauliflower is slightly crispy on the outside but tender on the inside. Remove from heat and add in the green parts of the scallions.