Cauliflower Fried Rice – Low Carb
A flavorful low-carb alternative to takeout fried rice that’s quick to make and full of texture.
Course Chinese, dinner, low carb, one-skillet meal, side dish
Cuisine American, Chinese
Author Catherine’s Plates
Equipment
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Large deep skillet
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Measuring spoons & cups
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Spatula
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Cutting board & sharp knife
Ingredients
- 1 TBS sesame oil
- 1/4 cup yellow onion, diced
- 1/2 cup frozen peas & carrots
- 2 cups frozen cauliflower rice
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
- 2 TBS low sodium soy sauce
- 2 large eggs
- salt & pepper, to taste
- 2 green onions, sliced
- sesame seeds
- extra soy sauce, if needed
Instructions
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Heat a large deep skillet over medium-high heat and add 1 tablespoon sesame oil.
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Add the diced onion and frozen peas and carrots. Stir until softened and heated through, about 2–3 minutes.
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Add the frozen cauliflower rice and stir until warmed through.
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Stir in the soy sauce, garlic powder, ground ginger, and salt and pepper to taste, coating the cauliflower evenly. Push the mixture to one side of the pan.
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Add the remaining 1 tablespoon sesame oil to the empty side of the skillet. Crack in the eggs and scramble them until just set, then fold the cauliflower mixture into the eggs until combined and the eggs are fully cooked.
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Press the fried rice against the skillet surface briefly to crisp the edges for added texture.
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Remove from heat. Garnish with sliced green onions and sesame seeds. Add extra soy sauce if desired and serve immediately.