Description
Enjoy a delicious and healthy cauliflower fried rice that is low-carb and keto-friendly. This recipe is packed with colorful vegetables and is a perfect alternative to traditional fried rice.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped bell pepper (any color)
- 1 cup chopped broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 4 cups riced cauliflower
- 1/4 cup soy sauce or tamari
- 1 tablespoon sesame oil
- 1/2 cup frozen peas and carrots
- 2 large eggs, lightly beaten
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add onion and bell pepper and cook until softened, about 5 minutes.
- Add broccoli and cook for another 3-4 minutes until tender-crisp.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add riced cauliflower and cook, stirring occasionally, for 5-7 minutes until tender.
- Pour in soy sauce and sesame oil, then add peas and carrots. Stir to combine.
- Push the cauliflower mixture to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until cooked through.
- Mix the scrambled eggs into the cauliflower mixture.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a spicier kick, add a pinch of red pepper flakes with the garlic and ginger.
- Feel free to add other vegetables like mushrooms, zucchini, or snap peas.
- Ensure your riced cauliflower is dry before cooking to prevent a soggy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 70mg