Cauliflower Vegetable Fried Rice
This cauliflower vegetable fried rice is insanely good, and super easy! It tastes just like your typical fried rice, except low carb!
I’m a sucker for Chinese food. I will have my share of cravings for it, but I always feel horrible after eating it. This cauliflower vegetable fried rice is the perfect alternative for your typical Chinese fried rice. Super low carb, if any carbs, using only healthy fats and its so easy to make. Are you sold yet?
You’re gonna start with your base, which is garlic, onion, carrots and coconut oil. This will get all of the flavors from the garlic and onion flowing.
Then you add your frozen ingredients, which are the peas and riced cauliflower. Cover and cook for a few minutes.
When everything is done cooking, you want to make a little hole in the middle, like a well. Here you are going to crack your eggs, and let them scramble. Then mix them into everything.
If you want to make this recipe completely vegan, just take out the egg!
What makes this recipe taste just like Chinese take out fried rice is the soy sauce! Once you add that, your kitchen will start to smell like Benihana!
Speaking of soy sauce, I like to use amino acids instead of spatula soy sauce. There is less sodium and have health benefits!
There you have it!
When I tried my first bite, I was blown away. I couldn’t believe my taste buds!
If you try this recipe, I hope you enjoy it!
Make sure to follow me on Instagram and Facebook @thehungrylyoness!
For another delicious alternative for fried rice, check out my recipe for veggie fried orzo! https://thehungrylyoness.com/2019/01/25/veggie-fried-orzo/
Cauliflower Vegetable Fried Rice
Ingredients
- 1 tablespoon coconut oil
- 2 cloves of garlic, minced
- 1/2 cup chopped white onion
- 2 large carrots, peeled and diced small
- 1 12 oz. bag of frozen riced cauliflower
- 1/2 cup frozen peas
- 1/4 teaspoon ground ginger
- 2 large eggs
- 2 tablespoons soy sauce or liquid aminos
- green onions for garnish, optional
Instructions
- In a large wok or saute pan, heat coconut oil over medium-high heat. Add onion, garlic and carrots. Cook about 5 minutes, until carrots turn tender.
- Add frozen peas, riced cauliflower and ground ginger. Stir everything around to mix. Cover and let cook for 5 minutes.
- Make a hole in middle of rice until you can see bottom of pan. Add cracked eggs in hole and let cook until scrambled.
- Mix eggs in with everything else to combine.
- Stir in soy sauce or liquid aminos. Let cook for another 5 minutes.
- Sprinkle some fresh green onions on top (optional).
- Enjoy!
