Cauliflower fried rice is a versatile and nutritious alternative to regular fried rice. It has a fluffy texture that allows it to absorb flavors well, giving it the perfect foundation for a variety of ingredients. By incorporating bright veggies such as carrots and peas, you can make a visually pleasing dish that is both nutritional and tasty.
One of the primary advantages of cauliflower fried rice is its low carb content, making it an excellent choice for individuals wanting to reduce their carbohydrate intake. Cauliflower is also high in essential vitamins and minerals like vitamin C and potassium. Experimenting with different spices and sauces can elevate your cauliflower fried rice to new heights, allowing you to showcase bold flavors and culinary innovation in a simple yet fulfilling dish.
Whether you’re seeking to add more vegetables to your diet or just want a savory meal without the guilt, this dish has limitless possibilities for modification and enjoyment. So, the next time you’re in the need for some comfort food with a twist, try cauliflower fried rice; you might just find your new favorite go-to meal!
INGREDIENTS NEEDED FOR CAULIFLOWER FRIED RICE
1. Riced Cauliflower – I used the frozen package. If using freshly grated cauliflower, the cook time will be shorter.
2. Egg
3. Oil – I used Olive Oil, but you can use any oil you prefer.
4. Green Onions
5. Light Soy Sauce
6. Salt
7. Vegan Oyster Sauce – You can use regular oyster sauce if you prefer.
8. Sesame Seed Oil
9. Mixed Vegetables – You can use frozen vegetables if that is all you have. You will need to cook it at the beginning before you add in the cauliflower to ensure it is properly heated.
HOW TO MAKE CAULIFLOWER FRIED RICE
1. Add 1 tbsp oil to a pan on medium low heat. Once hot, scramble two eggs mixed with a pinch of salt and set aside.
2. Add the white part of two green onion stalks and cook for 1-2 mins before removing from the pan.
3. Increase heat to medium and add in 500g thawed cauliflower rice and cook for about 10 mins.
4. Add 2 tbsp light soy sauce, 1 tsp vegan oyster sauce, and 1/2 tbsp sesame seed oil.
5. Mixed in your eggs, cook green onions, 1 can of drained mixed vegetables, and salt to taste.
6. Top with remaining green onions and serve hot.
HOW TO STORE IT
Once cooled, store it in an airtight container. It will last in the fridge for up to 4 days.
OTHER KETO FRIENDLY RECIPES
4. Keto Lemon Poppy Seed Muffins
5. Mini Keto Coconut Cream Pie
6. Deviled Eggs Without Mustard
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CAULIFLOWER FRIED RICE
Ingredients
- 500 g Frozen Cauliflower Rice thawed
- 2 Large Eggs
- 1 tbsp Oil
- 2 Green Onion Stalks
- 2 tbsp Light Soy Sauce
- 1 tsp Vegan Oyster Sauce
- ½ tbsp Sesame Seed Oil
- 1 can Mixed Vegetables drained
- Salt to taste
Instructions
- Add 1 tbsp oil to a pan on medium low heat. Once hot, scramble two eggs mixed with a pinch of salt and set aside.
- Add the white part of two green onion stalks and cook for 1-2 mins before removing from the pan.
- Increase heat to medium and add in 500g thawed cauliflower rice and cook for about 10 mins.
- Add 2 tbsp light soy sauce, 1 tsp vegan oyster sauce, and 1/2 tbsp sesame seed oil.
- Mixed in your eggs, cook green onions, 1 can of drained mixed vegetables, and salt to taste.
- Top with remaining green onions and serve hot.
