Sheet Pan Cauliflower Fried Rice
Ingredients
The base
-
4
cups
riced cauliflower, uncooked
-
2
large
eggs, lightly beaten
-
2
small
carrots, peeled and cut into ¼-inch dice
-
1
cup
sugar snap peas, thinly sliced
-
2
cloves
garlic, minced
The sauces and oils
-
3
Tbsp.
coconut aminos
-
½
tsp.
fish sauce (optional)
-
1
Tbsp.
avocado oil
-
1½
tsp.
toasted sesame oil
The garnish
-
2
green onions
thinly sliced; green and white parts divided
-
8-12
ounces
leftover cooked chicken, turkey, ham or shrimp (optional)
Instructions
- Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper.
- Spread the riced cauliflower on the baking sheet and add carrots, sugar snap peas, the white part of the green onions, and garlic.
- In a small bowl, mix coconut aminos, fish sauce (if using), avocado oil, and sesame oil, then pour over the vegetables and cauliflower, tossing to coat.
- Bake in the oven for 15 minutes.
- Remove from the oven and drizzle the beaten eggs over the mixture, then toss lightly and return to the oven for an additional 5-8 minutes until the vegetables are soft and the eggs are cooked.
- Season with salt and pepper to taste, stir in the green parts of the onions, and serve immediately or store in the fridge for up to 4-5 days.
Nutrition Facts (estimated)
Servings
4
Calories
148
Total fat
8g
Total carbohydrates
13g
Total protein
7g
Sodium
353mg
Cholesterol
0mg
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