Cauliflower Fried Rice

Name: Cauliflower Fried Rice
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings 1 x
Cuisine: asian
Ingredients: 1 medium-sized head of cauliflower; 2 tablespoons sesame oil; 1 large carrot, cubed; 2 garlic cloves, minced; 1 cup frozen edamame; 2 beaten eggs (use scrambled tofu for vegan); 3 tablespoons low sodium soy sauce (use tamari for GF); 6 green onions, minced

4.40 (41)

⏱ 15 mins 🍽 4 servings 1 x 🌶 asian 🏷 Main course

This speedy dish transforms cauliflower into a grain-free rice alternative for a lighter take on a classic. In a single skillet, shredded cauliflower is stir-fried with aromatic garlic, diced carrots, and frozen edamame. The mixture is then combined with cooked eggs or scrambled tofu and finished with a drizzle of soy sauce and fresh green onions. It's a wholesome and flavourful meal that comes together in about 15 minutes, perfect for a busy weeknight.

Ingredients

1 medium-sized head of cauliflower
2 tablespoons sesame oil
1 large carrot, cubed
2 garlic cloves, minced
1 cup frozen edamame
2 beaten eggs (use scrambled tofu for vegan)
3 tablespoons low sodium soy sauce (use tamari for GF)
6 green onions, minced

Method

Prepare the cauliflower by grating it on a box grater's largest holes or by pulsing chopped florets in a food processor until it looks like small grains of rice.
Warm 1 tablespoon of the sesame oil in a large frying pan. Cook the cubed carrot and minced garlic for about 5 minutes until aromatic. Introduce the cauliflower rice, edamame, and the rest of the sesame oil, stir-frying until the cauliflower is tender but not soft.
Create a space in the centre of the pan and reduce the heat. Pour in the beaten eggs and stir constantly until they are set. Just before serving, mix through the soy sauce and minced green onions.

Nutrition (per serving)

Sodium455 mg

Recipe details

CategoryMain course

Cuisineasian

AuthorPinch of Yum