Cauliflower Fried Rice
This Cauliflower Fried rice is easy to make in one pan in under 30 minutes. A lower carb version of a classic take out.
- 3 1/2 cups riced cauliflower
- 3 eggs
- 1 cup frozen green peas
- 1/2 cup diced carrots
- 2 garlic cloves finely mined
- 1 tbsp. ginger root minced
- 1/2 medium yellow onion
- 2 tbsp. sesame oil
- 2 tbsp. coconut aminos
- olive oil for scrambling eggs & sauteing veggies
- scallions for topping
- salt & pepper to taste
Preheat skillet with olive oil on medium heat to scramble eggs.
Once eggs are scrambled set aside.
In same pan add diced onion and carrots and cook until slightly softened about 2-3 minutes.
Add minced garlic and ginger and cook another minute.
Then add cauliflower rice, peas, sesame oil and coconut aminos and continue to cook another 7-8 minutes.
Add back scrambled eggs in the last couple minutes of cooking.
Garnish with scallions and serve.
Serving: 1serving | Calories: 111kcal | Carbohydrates: 8g | Protein: 4.7g | Fat: 6.9g | Saturated Fat: 1.3g | Cholesterol: 82mg | Sodium: 50mg | Potassium: 147mg | Fiber: 2.1g | Sugar: 2.8g | Calcium: 30mg | Iron: 1mg