Description
This healthy and flavorful Cauliflower Rice recipe is a low-carb alternative to traditional fried rice, featuring sautéed vegetables, scrambled eggs, and seasoned with soy sauce and sesame oil. Ready in just 30 minutes, it’s a perfect quick and nutritious meal for 4 servings.
Ingredients
Scale
Vegetables
- 1 medium cauliflower (rinsed and pat dry with paper towels)
- 1/2 small onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (minced)
- 1/2 cup frozen peas and carrots blend
- 1/2 cup diced celery
- 1/4 cup green onions (diced)
Others
- 2 tablespoons sesame oil
- 2 eggs (lightly beaten)
- Pinch of salt
- Cooking spray
- 3 tablespoons soy sauce (or more to taste)
- 1/4 teaspoon sesame seeds
Instructions
- Prepare the cauliflower: Cut the cauliflower in half, remove the core, and pat dry to ensure no excess moisture which could make the dish soggy.
- Rice the cauliflower: Chop into florets and place half in a food processor. Pulse until it reaches the texture of rice, avoiding over-processing to prevent mushiness. Set aside and repeat with remaining cauliflower.
- Beat the eggs: In a small bowl, whisk the eggs with a pinch of salt to season evenly.
- Heat the pan and add oil: Place a large sauté pan or wok over medium heat and add sesame oil once hot.
- Sauté vegetables: Add diced onion, minced garlic, minced ginger, peas and carrots blend, and diced celery to the pan. Cook for 4-5 minutes until vegetables are soft and fragrant.
- Add cauliflower rice and soy sauce: Increase heat to medium-high. Add the processed cauliflower rice and soy sauce to the pan, mixing well.
- Cook the cauliflower rice: Cover the pan and cook for 5-6 minutes, stirring frequently. The cauliflower should be slightly crispy on the outside yet tender inside.
- Scramble the eggs: Push the cauliflower mixture to one side of the pan. Pour in the beaten eggs on the cleared side and cook, stirring frequently, until scrambled and almost fully cooked.
- Combine eggs with rice: Mix the scrambled eggs thoroughly into the cauliflower rice and vegetable mixture.
- Finish and garnish: Stir in the diced green onions, remove the pan from heat, then garnish with sesame seeds and additional green onions as desired.
Notes
- Make sure the cauliflower is dry before processing to prevent watery rice.
- Adjust soy sauce to taste depending on your sodium preference.
- You can substitute frozen peas and carrots with fresh if preferred.
- For a spicier kick, add a dash of chili flakes or sriracha during cooking.
- This dish can be served as a side or as a light main meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: cauliflower rice, low carb fried rice, healthy rice alternative, gluten free fried rice, quick vegetarian meal
