Description
A delicious and healthy low-carb alternative to traditional fried rice, made with cauliflower instead of rice.
Ingredients
Scale
- 1 medium head of cauliflower, riced
- 2 tablespoons olive oil
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 3 green onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce or tamari (for gluten-free)
- Salt and pepper to taste
Instructions
- Start by ricing the cauliflower using a food processor or grater.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the riced cauliflower and mixed vegetables to the skillet, cooking for about 5-7 minutes until tender.
- Push the cauliflower mixture to one side of the skillet and pour the beaten eggs into the other side, scrambling them until fully cooked.
- Mix the scrambled eggs into the cauliflower and vegetable mixture.
- Add soy sauce, green onions, salt, and pepper, stirring to combine.
- Cook for an additional 2-3 minutes, then serve hot.
Notes
- For added protein, consider adding cooked chicken, shrimp, or tofu.
- Feel free to customize the vegetables based on your preference.
- This dish can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg