Thai Cauliflower Fried Rice
Ingredients
The base
-
3
cups
riced cauliflower
-
1
tablespoon
sesame oil
The vegetables
-
⅛
cup
chopped carrots
-
¼
bell pepper
chopped
-
½
cup
diced zucchini
-
1
teaspoon
garlic
-
1
teaspoon
fresh ginger, grated
-
⅛
cup
scallions
-
⅛
cup
basil
The seasonings
-
1
tablespoon
tamari
-
1
tablespoon
lime juice
-
1
tablespoon
sriracha
-
1
tablespoon
chopped peanuts
The protein
Instructions
- Heat sesame oil in a large skillet over medium-high heat.
- Add the carrots, zucchini, and bell pepper, and cook for 1-2 minutes until they begin to soften.
- Stir in garlic and ginger.
- Add the riced cauliflower, tamari, and lime juice, and stir to combine.
- Cook for an additional 2 minutes.
- Push the mixture to one side of the pan and crack the eggs into the clear space.
- Scramble the eggs and mix them into the cauliflower mixture once cooked.
- Remove from heat and stir in sriracha, scallions, and basil.
- Serve topped with chopped peanuts and lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
127
Total fat
8g
Total carbohydrates
9g
Total protein
7g
Sodium
410mg
Cholesterol
82mg
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