Ingredients
Scale
- 1 small head of cauliflower, riced
- 2 tablespoons oil (olive or sesame)
- 2 eggs, beaten
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- Green onions, chopped
- 2 tablespoons soy sauce (or tamari for gluten-free)
- Salt and pepper to taste
Instructions
- Prepare the Cauliflower:
- Begin by ricing the cauliflower. You can use a food processor to pulse the florets until they resemble rice grains. Alternatively, you can grate the cauliflower using a box grater.
- Heat the Oil:
- In a large pan, heat 2 tablespoons of oil over medium heat. You can choose either olive oil for a milder flavor or sesame oil for a more authentic Asian taste.
- Cook the Vegetables:
- Add the riced cauliflower and 1 cup of mixed vegetables (such as carrots, peas, and bell peppers) to the pan. Stir-fry the mixture for about 5-7 minutes until the vegetables are tender and the cauliflower is cooked through.
- Scramble the Eggs:
- Push the cauliflower and vegetable mixture to one side of the pan, creating space for the eggs. Pour in the beaten eggs and scramble them until fully cooked. Once the eggs are ready, mix them with the cauliflower and vegetables.
- Season the Dish:
- Stir in the chopped green onions and 2 tablespoons of soy sauce (or tamari for a gluten-free option). Season with salt and pepper to taste, ensuring that the flavors are well-balanced.
- Final Touches:
- Cook the mixture for another 2-3 minutes, allowing the flavors to meld together. Serve the cauliflower fried rice hot and enjoy!
Nutrition
- Serving Size: One Normal Portion
- Calories: 150
- Sugar: 2g
- Fat: 9g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g