Description
A healthy, low-carb alternative to traditional fried rice made with cauliflower. It features all the savory flavors of fried rice but with a fraction of the carbs and calories.
Ingredients
Scale
- 1 medium head cauliflower (about 2 pounds)
- 2 tablespoons sesame oil, divided
- 3 tablespoons low-sodium soy sauce (or coconut aminos for a gluten-free option)
- 1 tablespoon oyster sauce (optional, omit for vegetarian version)
- 1 teaspoon rice vinegar
- 2 teaspoons honey
- 1/4 teaspoon white pepper
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small onion, finely diced
- 2 medium carrots, diced small
- 1 cup frozen peas, thawed
- 4 green onions, sliced (white and green parts separated)
- 2 large eggs, lightly beaten (omit for vegan version)
- 1 cup diced protein (chicken, shrimp, tofu, or bacon)
- 1/2 cup diced bell pepper
- 1/2 cup edamame
- 1 tablespoon sriracha or chili garlic sauce for heat (optional)
Instructions
- Prepare the cauliflower rice by ricing the cauliflower in a food processor or grating it with a box grater. Press out excess moisture using a towel.
- Combine soy sauce, rice vinegar, honey, white pepper, and oyster sauce in a small bowl. Whisk and set aside.
- Cook your choice of protein in a tablespoon of sesame oil in a wok or large skillet. Remove and set aside.
- In the same pan, heat the remaining sesame oil and cook the white parts of green onions, diced onion, and carrots until softened.
- Add garlic and ginger to the pan, cooking for about 30 seconds until fragrant.
- Push vegetables to one side and scramble eggs in the other side of the pan. Mix them with the vegetables once cooked.
- Add the cauliflower rice to the pan and stir-fry for 3-4 minutes until it starts to get golden brown spots.
- Pour the sauce over the cauliflower rice, then add peas, bell pepper, edamame, and protein back into the pan. Stir everything together for 2-3 minutes.
- Remove from heat and garnish with the green parts of the green onions. Serve immediately.
Notes
- Pressing out moisture from the cauliflower is key to preventing sogginess.
- For a spicier version, add more sriracha or chili garlic sauce.
- If using frozen cauliflower rice, make sure to thaw and squeeze out excess moisture before cooking.
- For a vegan version, omit the eggs and use tofu or tempeh as protein.
- Feel free to customize with other vegetables or proteins based on preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 170-220
- Sugar: 4-5g
- Sodium: 600mg
- Fat: 9-12g
- Saturated Fat: 1-2g
- Unsaturated Fat: 6-8g
- Trans Fat: 0g
- Carbohydrates: 12-15g
- Fiber: 5-6g
- Protein: 10-15g
- Cholesterol: 100mg