Cauliflower Fried Rice
Ingredients
The base
-
1
large head
cauliflower, riced (~2-3 cups)
-
3
tablespoons
olive oil
The vegetables
-
5
oz.
frozen corn
-
5
oz.
frozen shelled edamame
-
1
large
red pepper, diced
-
5
pieces
green onions, thinly sliced and separated
The protein
The sauce
-
4
tablespoons
soy sauce or coconut aminos
-
1
tablespoon
rice vinegar
-
1
teaspoon
fish sauce
The toppings
-
¼
cup
chopped cashews or peanuts
Instructions
- Prepare a bowl lined with a tea towel or cheese cloth.
- Chop the cauliflower into small pieces and process in a food processor until it resembles rice.
- Add a pinch of salt to the cauliflower rice and let it sit for at least 15 minutes to draw out moisture.
- Heat a large skillet over medium/high heat and add olive oil.
- Add the cauliflower rice to the skillet and sauté for 2-3 minutes without stirring, then stir and brown for another 2 minutes.
- Add corn, edamame, red pepper, and 2 green onions to the skillet and sauté for another 2-3 minutes.
- Mix soy sauce, rice vinegar, and fish sauce in a bowl and set aside.
- Create a pocket in the skillet, crack in the eggs, scramble them, and then mix with the veggies.
- Add the sauce mixture to the skillet, combine everything, and cook for 4-5 minutes.
- Top with remaining green onions and chopped cashews before serving.
Nutrition Facts (estimated)
Servings
6
Calories
200
Total fat
12g
Total carbohydrates
12g
Total protein
9g
Sodium
100mg
Cholesterol
0mg
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