Cauliflower Fried Rice
Cauliflower Fried Rice is a quick Chinese rice dish: about 20 minutes from start to finish, for 4 servings. It is built around cauliflower, eggs and carrot. The cooking is mostly stir-frying. It is dairy-free. It is on the lighter side, at about 245 calories and 16 g of protein per serving.
- Total time
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 245 kcal
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Ingredients
For 4 servings
- 1 headcauliflower
- 4eggs
- 2carrots
- 100 gfrozen peas
- 4 stalksgreen onion
- 2 clovesgarlic
- 2 tbspsoy sauce
- 1 tbspsesame oil
Instructions
- Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains. Do not over-process. Dice the carrots and slice the green onions.
- Heat sesame oil in a large skillet or wok over high heat. Scramble the eggs, breaking them into small pieces. Remove and set aside.
- In the same skillet, add minced garlic and diced carrots. Stir-fry for 2 minutes. Add the cauliflower rice and frozen peas. Cook for 4-5 minutes, stirring frequently.
- Return the scrambled eggs to the skillet. Add soy sauce and toss everything together. Cook for 1 more minute. Garnish with sliced green onions and serve.
Nutrition per serving
- Calories
- 245 kcal
- Protein
- 16 g
- Fat
- 12 g
- Carbs
- 18 g
Approximate values for one serving.
About this recipe
- Cuisine: Chinese
- Dish type: Rice
- Diet: dairy-free
- In cookbook: Healthy & Light
