Cauliflower Fried Rice
A healthy, low-carb twist on takeout fried rice—packed with veggies, flavor, and ready in under 20 minutes!
Ingredients
- 1 medium head cauliflower, riced (or 4 cups pre-riced)
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- ½ onion, diced
- 1 cup carrots, diced
- ½ cup frozen peas
- 2 eggs, lightly beaten
- 3 green onions, sliced
- 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar (optional, for a tangy kick)
- Salt & pepper, to taste
Instructions
- Prep the cauliflower: If using a whole cauliflower, chop into florets and pulse in a food processor until rice-like.
- Sauté the aromatics: In a large nonstick pan or wok, heat sesame oil over medium heat. Add garlic, ginger, and diced onion. Sauté until fragrant, about 2–3 minutes.
- Cook the veggies: Add carrots and cook for 3–4 minutes, until just tender. Stir in peas.
- Add the eggs: Push veggies to one side, pour in the eggs, and scramble until fully cooked. Mix everything together.
- Add the rice: Stir in the cauliflower rice, soy sauce, and rice vinegar. Cook for 5–6 minutes, stirring frequently, until cauliflower is tender but not mushy.
- Finish it off: Toss in green onions, season with salt and pepper, and serve hot!
Social Tags
#HealthyEats #CauliflowerFriedRice #LowCarbMeals #QuickDinner #NeighborsCooking #EasyWeeknightMeal #VeggiePacked #HealthySwaps
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