Description
Cauliflower, a vegetable celebrated for being a low-carb substitute, is the star of the show in this delicious and healthy cauliflower fried rice recipe. As a lighter alternative to traditional fried rice, this dish still packs all the flavor and texture you love, with the added bonus of being both low-carb and gluten-free.
Ingredients
3 T. unsalted butter, divided
4 large eggs, lightly beaten
Sea salt and black pepper, to taste
4 c. frozen riced cauliflower
½ c. frozen peas and carrots
2 large green onions, sliced
1½ t. fresh ginger, finely minced
½ t. garlic powder
½ t. crushed red pepper flakes
3 T. tamari or coconut aminos*
2 T. toasted sesame oil
Optional garnish:
Additional sliced green onions
Instructions
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Heat one tablespoon butter in a wok or large high-sided skillet over medium-high heat. Add eggs and season with salt and black pepper, to taste. Cook, stirring constantly, for 1-2 minutes or until eggs are cooked through. Transfer eggs to a plate and set aside.
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Add remaining butter, frozen cauliflower, peas and carrots, green onions, fresh ginger, garlic powder, and red pepper flakes. Season with salt and black pepper, to taste. Cook, stirring constantly, until frozen veggies are heated through and tender, approximately 5-6 minutes.
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Add tamari, sesame oil, and scrambled eggs to the wok or skillet. Cook for 1-2 minutes, stirring constantly, or until all ingredients are thoroughly combined and heated through. Remove from heat and top with additional green onion, if desired, and serve immediately. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
