This low-carb, high-fiber version of fried rice is packed with crisp-tender vegetables, bold flavors, and the perfect umami-rich seasoning. It’s a quick and nutritious meal that satisfies without the carbs.
- Total Cooking Time: 15 minutes
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
- Servings: 2
Contents
Ingredients
- 2 cups (250 g) riced cauliflower (fresh or frozen)
- 1 tbsp sesame oil (or avocado oil)
- ½ cup (60 g) diced carrots
- ½ cup (60 g) peas (fresh or frozen)
- ½ red bell pepper, diced
- 2 green onions, sliced (plus extra for garnish)
- 2 cloves garlic, minced
- ½ tsp grated ginger
- 1 tbsp soy sauce or tamari (for gluten-free)
- ½ tsp rice vinegar
- 1 egg, beaten (optional, for extra protein)
- ½ tsp sesame seeds (for garnish)
Optional Additions:
- ½ tsp chili flakes (for spice)
- 1 tbsp chopped cashews or almonds (for crunch)
- 1 tsp oyster sauce (for a deeper umami flavor)
Substitutions:
- Vegan option: Skip the egg or replace with crumbled tofu.
- Extra protein: Add grilled chicken, shrimp, or tofu.
- Soy-free: Use coconut aminos instead of soy sauce.
Step-by-Step Instructions
- Prepare the Ingredients:
- If using fresh cauliflower, pulse in a food processor until rice-sized pieces form.
- Sauté the Vegetables:
- Heat sesame oil in a large pan over medium-high heat.
- Add carrots, peas, and bell pepper. Stir-fry for 2–3 minutes until softened.
- Add the Aromatics:
- Stir in garlic, ginger, and green onions. Cook for 30 seconds until fragrant.
- Cook the Cauliflower Rice:
- Add the riced cauliflower and toss well. Cook for 3–4 minutes, stirring frequently.
- Season the Dish:
- Add soy sauce and rice vinegar, stirring well to combine.
- If using an egg, create a well in the center, pour in the beaten egg, and scramble until cooked before mixing it into the rice.
- Finish & Serve:
- Remove from heat and garnish with sesame seeds and extra green onions.
- Serve warm and enjoy!
Nutritional Information (Per Serving)
- Calories: 180
- Protein: 6 g
- Fats: 9 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Sugar: 5 g
Vitamins & Benefits
- Cauliflower: Low in carbs, high in fiber, and rich in antioxidants.
- Carrots & Peppers: Provide vitamins A & C for immune health.
- Ginger & Garlic: Natural anti-inflammatory ingredients that boost digestion.
Did you know? Cauliflower rice absorbs flavors just like real rice, making it a versatile low-carb substitute in many dishes!
Storage Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze for up to 1 month and reheat in a pan.
- Reheating: Warm on the stovetop with a splash of oil for the best texture.
FAQ
❓ Can I make this ahead of time?
✔️ Yes! Just store in the fridge and reheat in a pan before serving.
❓ What’s the best way to make crispy cauliflower rice?
✔️ Use a hot pan, avoid overcrowding, and let it cook undisturbed for a minute before stirring.
❓ Can I use frozen cauliflower rice?
✔️ Absolutely! Just thaw and squeeze out excess moisture before cooking.
