Cauliflower Fried Rice
A low-carb fried rice option instead of using rice.
Servings: 3 servings
Ingredients
- 1 tbsp avocado oil
- 6 cloves garlic chopped
- 2 inch piece ginger chopped
- 1 small onion chopped
- 2 eggs
- 16 ounces cauliflower rice 1 Trader Joe's bag
- 1 cup frozen carrots & peas
- 1/2 cup frozen corn
- 2 tbsp soy sauce for gluten-free, use gf
- 1 tbsp rice wine vinegar
- 1 tbsp siracha
- 1/2 cup scallions chopped
- 1 tsp toasted sesame oil
- 1/4 tsp black pepper
- pinch of salt don't overdo it since soy sauce has salt
Instructions
- Chop the garlic, ginger and onion.
- Heat up a wok on medium-high heat. Once hot, add oil. Add ginger and garlic. Saute for 20 seconds.
- Add onion. Saute for a couple minutes.
- Crack 2 eggs over the onion.
- Keep stirring the eggs for a minute or so. They may stick to your wok, that's okay.
- Add the cauliflower fried rice (I used Trader Joe's).
- Stir and let the cauliflower crisp up - about 5 minutes.
- Set aside your frozen ingredients - peas, carrots and corn.
- Once the cauliflower is done, add the frozen veggies. Also add soy sauce, rice wine vinegar and siracha. Stir. Let the cauliflower cook for about 5 minutes until hot.
- In the meantime, chop the scallions.
- Once the fried rice is done, add the scallions. Stir.
- Add a teaspoon of toasted sesame oil.
- Top with black pepper and a touch of salt (if need be).
- On the side I sauteed some bok choy in extra virgin olive oil and garlic. (optional)
- Serve immediately.
Nutrition
Calories: 182kcal | Carbohydrates: 19g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 871mg | Potassium: 373mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4767IU | Vitamin C: 20mg | Calcium: 64mg | Iron: 2mg