Cauliflower Fried Rice
Skip takeout and enjoy Cauliflower fried rice recipe at home. This delicious recipe is keto friendly while being packed with flavor.
Servings: 6
Cost: $5.15 Recipe, $0.86 per Serving
Ingredients
- 1 Head of Cauliflower (or 3 cups Riced Cauliflower)
- 2 Tablespoon Sesame Oil
- 2 Tablespoon Vegetable Oil
- 3 Tablespoon Soy Sauce
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Frozen Peas and Diced Carrots Blend
- 3 large Eggs
- Green Onions Sliced (Optional for Topping)
Instructions
- If using a whole head of cauliflower, cut 1 head cauliflower into large florets and place them in a food processor. Pulse until the cauliflower resembles rice-sized pieces. Alternatively, use 3 cups pre-riced cauliflower.
- Heat 2 Tbsp vegetable oil in a large skillet over medium heat.
- Add 1 cup frozen peas and diced carrots blend and sauté for 3–4 minutes until tender.
- Push the vegetables to one side of the skillet.
- Crack 3 large eggs into the empty side of the skillet and scramble until fully cooked.
- Add the riced cauliflower to the skillet along with 3 Tbsp soy sauce, 2 Tbsp sesame oil, 1 tsp salt, and 1 tsp black pepper.
- Stir gently until all ingredients are evenly combined, being careful not to crush the peas.
- Continue cooking for 3–4 minutes, stirring frequently, until the cauliflower is tender.
- Remove from heat and garnish with sliced green onions, if desired.
- Serve immediately and enjoy.
Notes
Refrigerate the leftovers in an airtight container for up to 4 days.
Nutrition
Calories: 150kcal | Carbohydrates: 7g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 964mg | Potassium: 334mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2335IU | Vitamin C: 41mg | Calcium: 38mg | Iron: 1mg
