Cauliflower Fried Rice
Make this cauliflower rice recipe for a delicious low carb version of a takeout favorite!
Servings: 6 servings
Equipment
Ingredients
- 1 head cauliflower riced
- 1 tablespoon oil divided
- 2 cloves garlic minced
- 2 teaspoons ginger minced
- 2 green onions sliced, whites & greens separated
- 2 cups vegetables finely chopped
- 2 eggs
- 1 tablespoon soy sauce or tamari or to taste
- ½ teaspoon sesame oil
- 1 cup chicken pork or small shrimp, cooked and finely diced
Instructions
- In a skillet or pan, heat 2 teaspoons oil over medium heat. Add garlic, ginger and the white part of the green onion. Cook until fragrant. Stir in chopped vegetables and cook until tender, about 5 minutes.
- Add raw riced cauliflower and continue to cook until cauliflower is slightly softened (about 5 minutes).
- Push everything to one side. Add remaining teaspoon olive oil and scramble egg until cooked. Stir in soy sauce, sesame oil, chicken, and remaining green onion.
- Heat through and serve hot.
Notes
- Cut vegetables into small, even sized pieces for a tasty bit of every flavor in each bite.
- Refrigerate leftovers in an airtight container for about 3 days.
Nutrition
Calories: 128kcal | Carbohydrates: 11g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 71mg | Sodium: 260mg | Potassium: 398mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3207IU | Vitamin C: 29mg | Calcium: 40mg | Iron: 1mg