Description

A healthy and low-carb alternative to traditional fried rice, made with finely chopped cauliflower, vegetables, and seasonings for a flavorful and satisfying dish.

Ingredients

1 medium head cauliflower, grated or processed into rice-sized pieces
2 tablespoons sesame oil
2 cloves garlic, minced
1 small onion, diced
1 cup frozen peas and carrots
2 eggs, beaten
3 tablespoons soy sauce (or tamari for gluten-free)
2 green onions, sliced
Salt and pepper to taste

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Instructions

Grate or process the cauliflower into rice-sized pieces using a food processor or box grater.
Heat sesame oil in a large skillet over medium heat.
Add garlic and onion, and sauté for 2–3 minutes until fragrant and softened.
Stir in peas and carrots, and cook for another 2–3 minutes.
Push the vegetables to one side of the skillet and pour in the beaten eggs. Scramble until fully cooked.
Add the cauliflower rice to the skillet and mix everything together.
Pour soy sauce over the mixture and stir to combine.
Cook for 5–7 minutes, stirring occasionally, until the cauliflower is tender.
Garnish with sliced green onions and season with salt and pepper to taste.
Serve hot.

Notes

Use tamari or coconut aminos for a gluten-free option.
Add cooked chicken, shrimp, or tofu for extra protein.
Use fresh or frozen vegetables depending on availability.