Description
A healthy and vibrant twist on traditional fried rice, using cauliflower as a low-carb alternative combined with eggs and colorful veggies.
Ingredients
Scale
- 1 head of cauliflower
- 2 eggs
- 1 cup frozen peas and carrots
- 2 green onions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Remove leaves and core from the cauliflower and chop into florets.
- Place the cauliflower florets in a food processor and pulse until it resembles rice.
- Heat sesame oil in a large skillet over medium heat.
- Add cauliflower rice to the skillet and sauté for 4-5 minutes until tender.
- Push the cauliflower rice to one side of the skillet, add beaten eggs, and scramble until fully cooked.
- Mix the eggs into the cauliflower rice.
- Add frozen peas and carrots, soy sauce, and chopped green onions to the skillet, stirring until colors become vivid.
- Stir everything together and cook for an additional 2-3 minutes.
- Season with salt and pepper before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. It’s great served cold as a salad-like meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg