Cauliflower Fried Rice
This healthy low-carb Cauliflower Fried Rice is so tasty and you can enjoy this delicious dish in less than 30 minutes…
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.