Description
A light yet satisfying twist on a classic takeout favorite, this cauliflower fried rice is packed with colorful vegetables, fluffy scrambled eggs, and savory sesame flavor. Quick to make and perfect for busy weeknights.
Ingredients
Units
Scale
- 1 large head cauliflower, about 4 cups finely chopped
- 1 cup diced carrots
- 1 cup frozen green peas
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 3 green onions, sliced
- 3 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Heat a large skillet or wok over medium high heat.
- In a small bowl, lightly beat the eggs and set aside.
- Add 1 tablespoon olive oil to the hot skillet. Pour in the eggs and scramble gently until just set, then remove from the skillet and set aside.
- Add the remaining 1 tablespoon olive oil to the skillet. Sauté the minced garlic for about 30 seconds until fragrant. Stir in the diced carrots and cook for 2 to 3 minutes. Add the green peas and cook for another 2 minutes. Stir in the finely chopped cauliflower and cook for 5 to 7 minutes, stirring often.
- Pour in the soy sauce and sesame oil. Return the scrambled eggs to the skillet and toss everything together over high heat for 2 to 3 minutes until slightly golden and heated through.
- Add the sliced green onions, season with salt and black pepper to taste, and stir well.
- Serve warm and enjoy.
Notes
- Cook over medium high to high heat to avoid soggy cauliflower.
- Taste before adding extra salt since soy sauce already adds saltiness.
- You can substitute tamari for a gluten free option.
- Leftovers store well in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 95mg