Cauliflower Fried Rice

If there’s one thing we know for sure it’s this: the older we get, the more our bodies hate carbohydrates. The days of eating an entire batch of veggie fried rice are long over unless all we want to do is feel full the rest of the day. It isn’t much fun. Luckily, there are a number of substitutes popping up that mean our carbohydrate intake is pretty minimal these days. Quinoa, barley and, our new favorite, cauliflower, make for exciting low-carb ways to enjoy the dishes you love without the stomach ache. For this recipe, just follow the directions on how to make the “cauliflower rice” and then add in all your favorite veggies. Finish it off with a bit of scrambled egg and some light seasoning and this dish is ready to dig into. Learn to cook this delicious, low-carb, super simple cauliflower fried rice with our host in this easy-to-follow tutorial. Just wait until you taste how amazing it us!


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Cauliflower Fried Rice

Cauliflower fried rice ingredients

Ingredients
4 cups cauliflower rice, uncooked
2 tbsp olive or vegetable oil
2 large eggs, beaten
1 cup green onion, thinly sliced
½ cup frozen peas, thawed
½ cup carrots (fresh or frozen), julienned
½ cup bell peppers, thinly sliced
1 tsp peeled and minced fresh ginger
3 tbsp tamari or soy sauce
2 tbsp hoison, organic
2 tsp sesame oil
Salt and pepper to taste

Cauliflower fried rice is a simple way to enjoy a low-carb meal.

Directions
1. Prepare the cauliflower rice. Chop up 1 head cauliflower into pieces; remove large pieces of the stem. Add to a food processor and pulse into it reaches a rice-like size. If large pieces are leftover, pull them out, remove raining cauliflower rice, add back in and pulse until the same consistency as the rest of the cauliflower rice. Set aside.
2. Heat a large skillet or wok over medium high heat. When pan is hot, add the vegetable oil. Add in the carrots, green onion, peas and peppers. Let cook for 2-3 minutes. Add in cauliflower and combine vegetables. Let cook for 2-3 minutes, stirring frequently. Add tamari, hoison, ginger and sesame oil and stir until everything is coated.
3. Add in the beaten egg and scramble using a spatula. Cook for 1-2 minutes until egg is done and cauliflower rice is cooked thoroughly. Taste and adjust seasonings as needed.
4. Serve as a main course or a side with chicken, shrimp, beef or tofu.

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