Cauliflower Fried Rice
Directions
- 1Rice the cauliflower (if using fresh): Cut into florets, then pulse in a food processor until rice-like. Alternatively, use a hand grater.
- 2Cook carrots and garlic: Heat sesame oil in a skillet, add diced carrots and cook for 2-3 minutes. Add minced garlic and cook for 1 minute.
- 3Cook cauliflower rice: Add riced cauliflower to the skillet (without additional oil) and cook for 5 minutes, stirring frequently, until fluffy. If using frozen, add straight to the skillet.
- 4Sauté vegetables: Add diced bell peppers and cook for 3-5 minutes.
- 5Cook eggs: Lower heat, push rice and vegetables aside, add beaten eggs to the center, scramble, and mix in.
- 6Stir in flavor: Add soy sauce, sweetener, stir to combine, taste and adjust seasoning. Garnish with green onions.
Ingredients
- 1 medium head or 10 oz bag frozen
- 2 teaspoons sesame oil
- 1 medium carrot, cubed
- 2 cloves garlic, minced
- 0.25 cup finely diced red bell pepper
- 0.25 cup finely diced green bell pepper
- 2 lightly beaten
- 2.5 tablespoons soy sauce or liquid aminos
- 0.75 teaspoon sweetener of choice
- 1 sliced green onions
Equipment
food processorlarge skillet or wok
Tips
- Don't over process the cauliflower or it will be mushy.
- The carrot and garlic should absorb the majority of the oil.
- If you have too much oil in the skillet, remove carrots & garlic and wipe skillet dry before adding raw cauliflower.
- Feel free to substitute other vegetables in place of bell pepper or omit completely for lower carb option.
- To keep the egg from sticking to the skillet, a teaspoon or two of oil can be added to the well before adding the eggs.
- The sweetener only adds flavor and can be omitted if desired.
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