Cauliflower Fried Rice
A quick and nutritious twist on traditional fried rice, made with cauliflower instead of rice, perfect for weeknight dinners and meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
- 1 head of cauliflower
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions
- Prepare the cauliflower: Rinse and chop the cauliflower into florets. In a food processor, pulse until it resembles rice-sized pieces.
- Heat the oil in a large skillet over medium heat.
- Sauté the onion and garlic until translucent.
- Cook the mixed vegetables for 2-3 minutes.
- Scramble the eggs in the skillet.
- Combine the cauliflower rice with the mixture in the skillet.
- Season with soy sauce, salt, and pepper. Cook for an additional 5-7 minutes.
- Garnish with green onions and serve.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to a month. Add your favorite veggies or proteins to customize.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 150mg
Find it online: https://www.thestationrecipes.com/cauliflower-fried-rice-2/