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A vibrant bowl of cauliflower fried rice with peas, carrots, and green onions

Cauliflower Fried Rice

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 120
Ingredients Method

Ingredients
  

  • 1 large head of cauliflower, pulsed into rice-sized grains
  • 2 tablespoons toasted sesame oil
  • 1 medium white onion, finely diced
  • 1/2 cup frozen peas and carrots, thawed
  • 2 large eggs , lightly beaten
  • 3 tablespoons low -sodium soy sauce
  • 1/2 teaspoon fresh ginger, grated
  • 2 cloves garlic , minced
  • 2 green onions , thinly sliced

Method
 

  1. Process the cauliflower florets in a food processor until they reach the consistency of rice grains.
  2. Heat one tablespoon of sesame oil in a large wok or skillet over medium-high heat.
  3. Add the beaten eggs and cook until scrambled, then remove from the pan and set aside.
  4. Add the remaining tablespoon of oil to the skillet and sauté the onion, peas, and carrots for 3 to 4 minutes.
  5. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
  6. Add the cauliflower rice to the skillet, increase heat to high, and sauté for 3 to 5 minutes until tender-crisp.
  7. Fold in the cooked eggs and soy sauce, tossing to combine thoroughly.
  8. Remove from heat and garnish with sliced green onions before serving.