Cauliflower Fried Rice
A low-carb alternative to rice, this Cauliflower 'Fried Rice' is a perfect side for stir-fries!
Servings 6
Calories 174kcal
Equipment
Ingredients
- 3 Tbsp unsalted butter divided
- 4 large eggs lightly beaten
- Sea salt and black pepper to taste
- 4 cups frozen riced cauliflower
- ½ cup frozen peas and carrots
- 2 large scallions spring onions/green onions, sliced
- 1½ tsp fresh ginger finely minced
- ½ tsp garlic powder
- ½ tsp crushed red pepper flakes
- 3 Tbsp soy sauce or tamari or coconut aminos
- 2 Tbsp toasted sesame oil
- Sliced scallions for garnish optional
Instructions
- Heat one tablespoon of butter in a wok or large high-sided skillet over medium-high heat.
- Add the eggs and season with salt and black pepper, to taste. Cook, stirring constantly, for 1-2 minutes or until eggs are cooked through. Transfer eggs to a plate and set aside.
- Add the remaining butter, frozen cauliflower, peas and carrots, green onions, fresh ginger, garlic powder, and red pepper flakes. Season with salt and black pepper, to taste. Cook, stirring constantly until frozen veggies are heated through and tender, approximately 5-6 minutes.
- Add soy sauce (tamari or coconut aminos), sesame oil, and scrambled eggs to the wok or skillet. Cook for 1-2 minutes, stirring constantly, or until all ingredients are thoroughly combined and heated through.
- Remove from heat and top with additional scallions, if desired, and serve immediately. Enjoy!
Nutrition
Serving: 1 | Calories: 174kcal | Carbohydrates: 7g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 139mg | Sodium: 750mg | Fiber: 2g | Sugar: 3g