Low Carb Cauliflower Fried Rice
This low carb cauliflower fried rice is a healthy, flavorful twist on a classic dish, offering all the comfort of traditional fried rice while being gluten-free and low in carbs. Perfect for busy weeknights, this easy cauliflower fried rice recipe is quick to make, customizable, and packed with nutritious vegetables.
Ingredients
- 24 ounces frozen cauliflower florets, thawed gently
- 4 tablespoons (56 g) coconut oil
- 1 small yellow onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 2 teaspoons (9 g) toasted sesame oil
- 3 tablespoons gluten-free tamari or soy sauce
- 1 tablespoon mirin or 1 teaspoon apple cider vinegar
- 4 ounces frozen peas and chopped carrots
- 2 fresh scallions, chopped
- 2 eggs lightly beaten
Instructions
- Thaw the frozen cauliflower, then pulse it in a food processor until it resembles grains of rice. Place the riced cauliflower in a fine mesh bag or tea towel and squeeze out as much water as possible.
- Heat coconut oil in a large nonstick skillet or wok over medium heat. Add diced onion and sauté for 4 minutes until translucent. Add minced garlic and cook for 2 more minutes.
- Stir in the riced cauliflower, sesame oil, tamari, and mirin. Mix well to combine.
- Add peas and carrots to the skillet. Cook for 1 minute, stirring gently, until they’re defrosted.
- Make a well in the center of the skillet and pour in the eggs. Scramble them gently, stirring occasionally.
- Mix the scrambled eggs into the fried rice, sprinkle with scallions, and serve immediately.