Recipe- Quick And Easy To Make Cauliflower Fried Rice

Cauliflower fried rice puts a healthy spin on a classic Chinese stir fry recipe. It’s made from cauliflower rice, various vegetables, and eggs, then tossed in sesame oil and tamari (or coconut aminos). Enjoy this low-carb recipe favorite for a quick and easy weeknight meal! Chinese fried rice has always been a go-to dish when I’m craving Asian flavors. But sometimes it’s a bit carb-heavy and takeout versions can include unhealthy additives. So an easy solution to this is homemade cauliflower fried rice.

This recipe is so easy to make, doubles the amount of veggies, and is reminiscent of all the right flavors. I don’t know about you, but I’d say that checks all my boxes for a healthy takeout meal.

Ingredients

1 medium head of cauliflower
2 tablespoons sesame oil
2 garlic cloves, minced
1/2 teaspoons minced ginger
1/2 small onion, diced
1 large carrot, diced small
4 scallions sliced, with white and green parts separated
1/2 cup frozen peas, thawed
2 large eggs
2 tablespoons tamari or coconut amino

Method

* Slice the head of cauliflower in half, then slice off the cauliflower florets from the stem. Place the florets through the top of a food processor with the grater adapter. Continue until all cauliflower has been riced, then set aside.

* Heat the sesame oil in a large wok or skillet on medium heat. Add the garlic and ginger and sauté for 20 seconds, then stir in the onions, carrots and white parts of the scallions and cook for 3 minutes.

* Add the cauliflower rice and peas to the wok and stir together for another 2-3 minutes.

* Create a well in the middle of the cauliflower rice and break the eggs into the well. Use your spatula to stir and scramble the eggs. Once the eggs are cooked, stir everything together.

* Add the tamari and green parts of the scallions and stir to combine. Serve immediately.