Cauliflower Fried Rice
At one point in our lives, we want to be vigilant about what we eat by cutting down or eliminating certain types of foods and ingredients like sugar, salt, fat, etc. Low-carb is another one that people seek in their diet by replacing pasta and rice with other foods such as vegetables, fruits, eggs, meat, fish, seeds, nuts and legumes.
There’s a favorite dish I like to make often for a few reasons. It’s low-carb, fast to make and a great way to get a serving or two of vegetables into our diet. Here’s my Cauliflower Fried Rice! This recipe is simply amazing! It’s what I call a “feel good” meal! With fresh vegetables, eggs and other ingredients, this is a dish that everyone should make.
This is the healthier version of the traditional Chinese-style Fried Rice. You might think how could that be? When you think about it, rice and cauliflower are very similar as they soak up the flavor. To make the cruciferous vegetable resemble rice, there are a couple of ways of doing it. Either you use the ol’ box grater and do it by hand or use a food processor with the shredding disk. The size might be a tad smaller when processing with the shredding disk but nonetheless, the results are the same.
To make florets, we have to remove the stem and the leaves. You shouldn’t discard them as both are edible… you just have to chop them finely and reuse them in soups, salads, stews and stocks. The leaves remind me of kale with a sweeter flavor. They are quite healthy, a great source of iron and very nutritious. The only part of the vegetable that should be discarded is the outer layer of skin on the stems which is fibrous and slightly tough. You can peel it using a vegetable peeler or simply a paring knife to shave it. Other than that, everything can be used.
To avoid the Cauliflower Fried Rice from being mushy, I like to go an extra step by drawing out some moisture. After the florets are turned into rice, I spread a thin layer on two large baking sheets lined with paper towels. I place more paper towels on top and press down gently to absorb more moisture. Another way of doing this is to use a dehydrator or place the baking sheets (without the paper towels of course) in the oven at low temperature for a few hours.
Swap the rice and make this fabulous Cauliflower Fried Rice instead! This healthy low-carb dish is so tasty! This is the prefect recipe to get a serving or two of vegetables into your diet. From start to finish, you can enjoy this delicious meal in less than 30 minutes. For a variation, add some protein to it like tofu or chicken.
Bon Appétit!
Check out these other delicious healthy recipes…
– Pear Pomegranate Blue Cheese Salad
– Baked Autumn Veggighetti
– Healthy Lentil Soup
– Pisto Manchego
– Grilled Tuna Steaks
– White Omelet
and for even more one pot recipes, click on this link… Recipe Category • One Pot Meals
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Cauliflower Fried Rice
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Ingredients
RICE
- 1 large head of cauliflower, leaves and stem removed, cut into florets
- 3 large free-range eggs, beaten
- 1/4 tsp. ground Himalayan sea salt, or to taste
- 2 tbsp. canola oil, plus more for eggs tips & tricks
- 3/4 cup white onions, finely diced
- 1/2 cup carrots, finely diced
- 1/2 cup celery, finely diced tips & tricks
- 1/2 cup red peppers, finely diced
- 2 large cloves garlic, pressed
- 1 tbsp. ginger, minced
- 3/4 cup frozen peas, slightly thawed
- 1 tbsp. sesame seeds, for garnish
- 2 large green onions (green parts only), for garnish
SAUCE
- 2 1/2 tbsp. low-sodium soy sauce
- 1 tbsp. hoisin sauce
- 1/2 tsp. chili oil see Recipe
Directions
- Using a food processor with the shredding disk, grate the florets in batches until they resemble the size of rice.
- Divide the cauliflower rice into 2 large baking sheets lined with paper towels and spread a thin layer evenly before placing another paper towel on top; pat dry to absorb any moisture and set aside for 15 minutes while prepping the other ingredients.
- In a small bowl, add all the sauce ingredients and whisk until blended; set aside.
- In another bowl, add eggs and a couple pinches of salt; beat until combined and set aside.
- Heat up the oil in a wok over medium-high heat. Add onions, carrots and celery; sauté for 2 minutes.
- Add red pepper and sauté for 1 minute. Add garlic and ginger; sauté for 30 seconds. Add the peas and toss into the mixture.
- Add cauliflower rice and cook for 4 minutes, tossing constantly.
- Make a well in the middle, pour a little bit of oil in it and then add the beaten eggs. Let them sit, undisturbed, for 20 seconds then scramble until almost cooked. Toss them with the rest of the ingredients.
- Add the sauce and toss until the cauliflower rice is well coated.
- Sprinkle on sesame seeds and green onions; serve immediately.
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