Description

This cauliflower fried rice is a light, nutritious take on a classic favorite. Finely chopped cauliflower replaces traditional rice, creating a low-carb, fiber-rich base that cooks quickly and soaks up savory flavors. Combined with fresh vegetables, garlic, ginger, scrambled eggs, and a splash of soy sauce, it’s a perfect dish for busy days when you want something wholesome and delicious. Easy to customize with your choice of protein or extra veggies, this recipe is both flexible and satisfying.

Ingredients

Scale

1 medium head cauliflower (riced)
2 tablespoons vegetable oil
2 large eggs, beaten
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup diced carrots
1/2 cup peas (fresh or frozen)
3 scallions, sliced
3 tablespoons soy sauce (or tamari)
1 teaspoon toasted sesame oil
Salt and pepper to taste

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Instructions

Rice the cauliflower using a food processor or grater.
Heat 1 tablespoon oil in a large skillet over medium-high heat; scramble eggs and set aside.
Add remaining oil, sauté garlic and ginger until fragrant.
Stir-fry carrots and peas until slightly softened.
Add cauliflower rice and cook until tender but firm, about 5-7 minutes.
Return eggs to the pan along with scallions, soy sauce, and sesame oil. Stir well.
Adjust seasoning and serve immediately.

Notes

For extra protein, add diced cooked chicken, shrimp, or tofu.
Avoid overcooking cauliflower to maintain texture.
Adjust soy sauce according to your salt preference.
Use day-old cauliflower rice for best frying results.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-inspired

Nutrition

Calories: 80