Cauliflower Fried Rice
A healthy and low-carb alternative to traditional fried rice, packed with flavor and nutrients, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 1 head head of cauliflower
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs eggs, beaten
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Green onions for garnish
Instructions
Preparation
- Remove the leaves and stem from the cauliflower and break it into florets. Pulse in a food processor until it resembles rice.
Cooking
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 30 seconds.
- Add the cauliflower rice and mixed vegetables to the skillet, cooking for about 5-7 minutes until softened.
- Push the mixture to one side of the pan, pour the beaten eggs on the other side, and scramble until cooked.
- Mix the eggs into the cauliflower and veggies.
- Stir in soy sauce, and season with salt and pepper.
- Cook for an additional 2 minutes, and garnish with green onions before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For meal prep, it can be frozen for up to a month. When reheating, add a splash of water to maintain moisture.