Cauliflower Fried RiceCauliflower Fried RiceCauliflower Fried Rice
A low-carb alternative to traditional fried rice that doesn't compromise on flavour. This quick and easy dish transforms cauliflower into rice-like grains, then stir-fries it with vegetables, eggs, and classic Asian seasonings. Perfect for a healthy weeknight dinner that's ready in just 10 minutes.
Prep Time
1m
Cook Time
9m
Servings
4 servings
Difficulty
easy
IngredientsIngredientsIngredients
Ingredients
- Cauliflower (large) OR Frozen cauliflower rice1 whole
- Oil1 tbsp
- Garlic cloves, finely chopped2 whole
- Large onion, finely chopped1 whole
- Ginger and spring onions1 tsp
- Carrots, finely chopped1/4 cup
- Large bell pepper, chopped1/2 whole
- Frozen peas1 cup
- Sesame oil1 tbsp
- Large eggs, whisked2 whole
- Soy sauce1/4 cup
A low-carb alternative to traditional fried rice that doesn't compromise on flavour. This quick and easy dish transforms cauliflower into rice-like grains, then stir-fries it with vegetables, eggs, and classic Asian seasonings. Perfect for a healthy weeknight dinner that's ready in just 10 minutes.
InstructionsInstructionsInstructions
In a high-speed blender or food processor, add your chopped cauliflower and pulse until it reaches a rice-like consistency. Set aside.
In a large wok or frying pan, add your oil and place over medium heat. Once hot, add your onions and garlic and fry for 1-2 minutes, until fragrant.
Add your carrots, peppers, frozen peas, and riced cauliflower and cook for 3-4 minutes, until the vegetables have softened.
Push the vegetables to one side of the pan and add the sesame oil to the cleared space. Pour in the whisked eggs and gently scramble them, then mix them through the vegetables.
Add the soy sauce and stir-fry for a further 1-2 minutes, then remove the pan from the heat.
Serve immediately, garnished with additional spring onions if desired.
Prep Time
1m
Cook Time
9m
Servings
4 servings
Difficulty
easy
IngredientsIngredientsIngredients
Ingredients
- Cauliflower (large) OR Frozen cauliflower rice1 whole
- Oil1 tbsp
- Garlic cloves, finely chopped2 whole
- Large onion, finely chopped1 whole
- Ginger and spring onions1 tsp
- Carrots, finely chopped1/4 cup
- Large bell pepper, chopped1/2 whole
- Frozen peas1 cup
- Sesame oil1 tbsp
- Large eggs, whisked2 whole
- Soy sauce1/4 cup
InstructionsInstructionsInstructions
In a high-speed blender or food processor, add your chopped cauliflower and pulse until it reaches a rice-like consistency. Set aside.
In a large wok or frying pan, add your oil and place over medium heat. Once hot, add your onions and garlic and fry for 1-2 minutes, until fragrant.
Add your carrots, peppers, frozen peas, and riced cauliflower and cook for 3-4 minutes, until the vegetables have softened.
Push the vegetables to one side of the pan and add the sesame oil to the cleared space. Pour in the whisked eggs and gently scramble them, then mix them through the vegetables.
Add the soy sauce and stir-fry for a further 1-2 minutes, then remove the pan from the heat.
Serve immediately, garnished with additional spring onions if desired.