Asian 15 min

Cauliflower Fried Rice

Name: Cauliflower Fried Rice
Total time: 15 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 large head cauliflower, riced (about 4 cups); 3 large eggs, beaten; 1 cup frozen peas and carrots, thawed; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 2 tablespoons vegetable oil; 3 green onions, sliced; White pepper to taste

ketolow-carbgluten-freequickhealthy

Ingredientsfor 2

200

Cal

12g

Protein

12g

Carbs

12g

Fat

11 large head cauliflower, riced (about 4 cups)
23 large eggs, beaten
31 cup frozen peas and carrots, thawed
44 cloves garlic, minced
51 tablespoon fresh ginger, grated
63 tablespoons soy sauce
71 tablespoon sesame oil
82 tablespoons vegetable oil
93 green onions, sliced
10White pepper to taste

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Instructions

1
Rice the cauliflower by pulsing in a food processor or using a box grater. Pat riced cauliflower dry with paper towels — removing moisture ensures it fries rather than steams in the pan.
2
Heat 1 tablespoon vegetable oil in a wok over high heat until smoking. Add eggs and scramble until just set but still slightly wet. Remove and set aside.
3
Add remaining oil to the wok. Add garlic and ginger, stir-frying 30 seconds. Add riced cauliflower and cook over high heat, tossing frequently, for 5–6 minutes until the cauliflower starts to turn golden and any remaining moisture evaporates — it should look like fried rice, not steamed vegetables.
4
Add peas and carrots, soy sauce, and scrambled eggs. Toss everything together for 1–2 minutes. Drizzle sesame oil over the top and finish with green onions and white pepper. The key is high heat throughout — keep it moving to prevent steaming.