Description
A healthy and flavorful cauliflower rice recipe that mimics traditional fried rice using fresh vegetables, eggs, and a savory soy sauce seasoning. This low-carb alternative is quick to prepare and perfect for a nutritious weeknight meal.
Ingredients
Scale
Vegetables
- 1 medium cauliflower (rinsed and patted 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)
Other Ingredients
- 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 and remove the core. Let the cauliflower dry completely to avoid sogginess when cooking.
- Rice the Cauliflower: Chop cauliflower into florets. Pulse half the florets in a food processor until small and rice-like in texture. Be careful not to over-process to prevent mushiness. Set aside and repeat with the remaining florets.
- Whisk the Eggs: In a small bowl, whisk the eggs with a pinch of salt until lightly beaten.
- Heat the Pan: Place a large sauté pan or wok over medium heat. Once hot, add the sesame oil.
- Sauté Vegetables: Add the diced onion, minced garlic, minced ginger, peas and carrots blend, and diced celery. Cook for 4 to 5 minutes until vegetables are soft and fragrant.
- Add Cauliflower Rice and Soy Sauce: Increase heat to medium-high, add the processed cauliflower rice to the pan along with soy sauce. Mix well.
- Cook the Rice: Cover the pan and cook for 5 to 6 minutes, stirring frequently, until cauliflower rice is slightly crispy outside but tender inside.
- Scramble the Eggs: Push the cauliflower mixture to one side of the pan. Pour in the eggs and scramble them gently. When eggs are almost cooked, mix them thoroughly with the cauliflower rice.
- Finish with Green Onions: Stir in the diced green onions and remove the pan from heat.
- Garnish and Serve: Sprinkle sesame seeds and additional green onions on top before serving for an extra burst of flavor and texture.
Notes
- Ensure the cauliflower is completely dry after rinsing to prevent sogginess during cooking.
- Do not over-process the cauliflower in the food processor; it should resemble rice grains, not mash.
- Adjust soy sauce quantity to taste, especially if using a low-sodium version.
- For vegan version, omit eggs or substitute with scrambled tofu.
- Use a wok or large sauté pan for best results and even cooking.
- This recipe is low in carbohydrates and makes a great gluten-free meal option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: cauliflower rice, low carb, gluten free, fried rice alternative, healthy recipe, easy dinner, vegetarian
