Quick Cauliflower Fried Rice (low-carb)
If you love Chinese food but don't love the carbs, then I promise you, you'll be obsessed with this low-carb cauliflower fried rice. It's so quick to make thanks to the frozen veggies!
Servings: 4
Calories: 162kcal
Ingredients
- 1 lb frozen cauliflower rice *See notes
- 2 tbsp avocado oil or any neutral oil.
- 1/2 medium yellow or white onion diced. *See notes
- 1 cup peas and carrots frozen
- 1/2 teaspoon minced ginger
- 1/2 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons coconut aminos Or sub with soy sauce. *See notes
- 2 tablespoons vinegar rice or white
- 2 eggs whisked
- 1/2 teaspoon roasted sesame seed oil
- 1 stalk spring onion green part chopped
Instructions
- Whisk the eggs and set aside. On medium-high heat, heat the oil in a large cast iron pan or wok. Add onions and stir till translucent, about 3 minutes. Add ginger and garlic and stir for another 30 seconds.
- Turn the heat to high and add the frozen riced cauliflower and peas and carrots frozen veggies. Break up the cauliflower rice, toss to coat the veggies, level them and leave them undisturbed in the pan for 2 minutes. After 2 minutes, stir and level out for another 2 minutes. This prevents the rice fromtting soggy.ly.
- Next, add coconut aminos/soy sauce, vinegar, salt, and pepper. Stir and then move the rice aside and add the whisked eggs to the pan. Leave undisturbed till the eggs are almost set, about a minute. Break up the eggs into chunks and mix everything. Turn off the heat. Lastly, add the sesame oil and scallions, and serve immediately.
Video
Notes
- I like freshly diced onion because it lends depth of flavor to the dish, but you can skip it if short on time or use the white bulb of a green onion instead. You'll use the green part as a garnish, so there will be zero waste.
- If you substitute coconut aminos for soy sauce, add a tablespoon and taste-test before adding more. Coconut aminos are lower in sodium content and thus slightly sweeter than soy sauce.
- Toasted sesame oil at the end gives the rice an umami flavor characteristic of Chinese cuisine, but it isn’t detrimental to the dish!
Nutrition
Serving: 1cup | Calories: 162kcal | Carbohydrates: 13g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 845mg | Potassium: 474mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3476IU | Vitamin C: 60mg | Calcium: 55mg | Iron: 1mg
