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fried cauliflower rice in a bowl with chop sticks and green onions

Cauliflower Fried Rice

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 138kcal

Ingredients

  • 1 pound Cauliflower florets or rice
  • 3 Tablespoons Avocado or vegetable oil divided
  • 3 Eggs whisked
  • 1/2 Cup Edamame thawed + deshelled
  • 2 large Carrots peeled and diced
  • 1 Tablespoon Ginger peeled and grated
  • 3 Cloves Garlic minced
  • 4 Green Onions thinly sliced. light green and whites separated from the dark greens
  • 1/4 Cup Soy Sauce + more to taste
  • 1 Teaspoons Rice Vinegar
  • 2 Tablespoons Toasted Sesame Oil

Instructions

  • If you are starting with cauliflower florets, place them in a food processor and pulse using 1 second intervals until your cauliflower becomes a rice sized grain. If using cauliflower rice, skip this step.
  • Heat a large skillet over medium heat, and add 1 tablespoon of vegetable/avocado oil. Once shimmering, add the eggs and scramble until they're fully cooked. Set cooked eggs aside on a plate.
  • Add another tablespoon of avocado/veggie oil to the pan, along with your carrots and edamame. Continue to saute until the carrots have softened to your liking. Add the minced garlic and ginger, and saute for another minute, until they become fragrant.
  • Add the remaining tablespoon of oil to the pan, along with the white + pale green part of the green onions and cauliflower rice. Add the eggs, sesame oil, rice vinegar, and soy sauce and stir to coat. Continue to cook until the cauliflower has softened to your liking, 2-3 minutes. *Don't overcook or the rice will become soggy!
  • Sprinkle cauliflower fried rice with dark green onions, and toss with more soy sauce if desired. Enjoy!

Nutrition

Calories: 138kcal | Total Carbohydrates: 7g | Protein: 5g | Fat: 10g | Sodium: 458mg | Fiber: 2g | Sugar: 2g | Net Carbs: 5g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com