Cauliflower Fried Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium cauliflower, processed into rice-sized pieces
02 -
2 tablespoons olive oil
03 -
1 cup mixed vegetables (carrots, peas, bell pepper), diced
04 -
2 large eggs, beaten
05 -
3 tablespoons soy sauce (or tamari for gluten-free option)
06 -
2 green onions, finely chopped
07 -
Salt and pepper to taste
# Instructions:
01 -
Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains in size and texture.
02 -
Heat olive oil in a large skillet over medium heat. Add the riced cauliflower and cook for about 5 minutes, stirring occasionally until slightly softened.
03 -
Add the mixed vegetables to the skillet and cook for another 3-4 minutes until they become tender but still maintain some crispness.
04 -
Push the cauliflower mixture to one side of the skillet. Pour the beaten eggs into the empty space and scramble until just set. Fold the eggs into the cauliflower mixture.
05 -
Stir in soy sauce and green onions. Season with salt and pepper to taste. Cook for an additional minute to allow flavors to meld. Serve immediately while hot.
# Notes:
01 -
This dish provides a low-carb alternative to traditional fried rice while maintaining the satisfying texture and flavor profile.
02 -
For best results, ensure the cauliflower is properly dried after processing to prevent a soggy final dish.