Description
A lighter, low-carb alternative to classic fried rice, this dish uses riced cauliflower for a quick and nutritious skillet meal.
Ingredients
Scale
- 1 head cauliflower, chopped into florets (or 4 cups riced cauliflower)
- 1 small onion, finely chopped
- 1/2 cup fresh or frozen peas
- 1/2 cup carrots, cubed
- 2 eggs, lightly beaten
- 1 Tbsp sesame oil
- 1/4 cup low sodium soy sauce
- 1 Tbsp honey
- 2 cloves garlic, minced
- 1/4 tsp fresh grated ginger (or 1/8 tsp ground ginger)
- 1/4 tsp red pepper flakes
- 2 Tbsp green onions, chopped
Instructions
- Chop the cauliflower into florets and pulse in a food processor until it resembles rice. Set aside. Alternatively, use store-bought cauliflower rice.
- Heat a large pan over medium heat and add the sesame oil. Add the chopped onion, peas, and carrots. Sauté until tender, about 2 to 3 minutes.
- In a small bowl, whisk together the soy sauce, honey, fresh ginger, and red pepper flakes. Set aside.
- In the skillet with the vegetables, move the mixture to one side. Add the beaten eggs to the empty side and scramble until cooked through. Incorporate the eggs with the vegetables.
- Stir in the cauliflower rice and pour the prepared sauce over the top, mixing everything well. Cook for an additional 3 to 4 minutes, until the cauliflower is soft and tender.
- Top with chopped green onions and serve.
Notes
- This recipe supports balance by offering a satisfying, vegetable-forward meal that feels comforting.
- Cauliflower absorbs flavor well, making this dish adaptable to different seasonings or added proteins.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 90mg
Keywords: Cauliflower Fried Rice, low-carb, healthy recipes, low calorie, clean eating, veggie-based, quick dinner, vegetable rice