Easy Cauliflower Fried Rice
This quick and easy plant-based dinner is packed with nutrients for a low-carb version of your favorite take-out fried rice.
Ingredients
- 4 cups chopped raw cauliflower ( about 2 bags of cauliflower rice)
- 2 cloves garlic minced
- 2 tablespoon extra virgin olive oil, divided
- ½ teaspoon sea salt or pink himalayan sea salt
- 1 teaspoon ground pepper
- 1 cup scallions green part only
- 2 teaspoon coconut aminos or organic soy sauce if no soy allergy
- 1 egg or egg substitute optional
Instructions
- If using a head of a cauliflower, wash and remove the stem and leaves. Cut into four pieces and grate on the largest side of a box grater. If you are using ready-made riced cauliflower, wash and dry it.. If you are using ready-made riced cauliflower, wash then dry. Set aside.
- Add 1 tbs of olive oil onto a large wok or skillet over medium heat.
- When the oil is hot, add the chopped garlic. Saute for 3 to 4 minutes, until soft, but being careful not to burn the garlic.
- Raise the temperature to medium-high and add the riced cauliflower, salt and pepper.
- Add the coconut aminos or soy sauce
- Mix, cover, and cook for 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
- Add the egg then remove from heat and mix in scallion greens
Notes
Optional: May add an egg or egg substitute after garlic and green onions are cooked.
Nutrition
Serving: 4gCalories: 115.9kcalCarbohydrates: 11.1gProtein: 3.7gFat: 7.5gSaturated Fat: 1.1gSodium: 399.7mgPotassium: 547.4mgFiber: 4gSugar: 3.7gVitamin A: 249.3IUVitamin C: 82.3mgVitamin K: 81.6µgCalcium: 55.9mgIron: 1.1mgMagnesium: 29mgZinc: 0.5mg
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