Cauliflower Fried Rice

Skip the takeout and enjoy this Lighter Cauliflower Fried Rice recipe in just 15 minutes! Packed with veggies, low in carbs and can be served as a satisfying side dish or a main dish with added protein!

A cook cannot begin to tell you how satisfying this Lighter Cauliflower Fried Rice is! Made with riced cauliflower, colorful veggies, scrambled eggs and a simple savory sauce, this straightforward recipe has all the flavor of classic fried rice with fewer carbs and more veggies. It comes together in just 15 minutes and makes the reliable lighter side dish or quick weeknight meal with your favorit

A cook like to keep bags of frozen cauliflower rice in the freezer so that A cook can make straightforward dinners like this in a pinch. No need to thaw the cauliflower rice beforehand!

What goes in

• 1 head cauliflower, chopped into florets (or 4 cups riced cauliflower)
• 1 small onion, finely chopped
• 1/2 cup fresh or frozen peas
• 1/2 cup carrots, cubed
• 2 eggs, lightly beaten
• 1 tablespoon sesame oil
• 1/4 cup low sodium soy sauce
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1/4 teaspoon fresh grated ginger, (or 1/8 teaspoon ground ginger)
• 1/4 teaspoon red pepper flakes
• 2 tablespoons green onions, chopped

How it comes together

1. Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice and hold nearby. You can also use store-bought fresh or frozen cauliflower rice.
2. Heat a large pan over a moderate burner and drizzle in sesame oil. Add chopped onion, peas and carrots and sauté until tender, about 2 to 3 minutes.
3. Meanwhile in a small bowl, whisk together the soy sauce, honey, garlic, fresh ginger and red pepper flakes. Hold nearby until ready to use.
4. In the skillet that you're cooking the vegetables in, slide the veggie mixture to one side of the pan and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
5. Stir in cauliflower rice and pour the sauce over top, mixing everything well. Cook for an additional 3 to 4 minutes, until the cauliflower is soft and tender. Top with green onions and serve!

Keep in mind

To Store: Refrigerate leftovers in an airtight container for 3 to 4 days. To Reheat: Warm in a skillet over a moderate burner until heated through, or microwave in short intervals. To Prep Ahead: Rice the cauliflower and chop the vegetables ahead of time, then store separately in the refrigerator until ready to cook. To Freeze: A cook do not recommend freezing cooked cauliflower fried rice, as the cauliflower can become watery and lose its texture once thawed.