Sheet Pan Cauliflower Fried Rice
Ingredients
The sauce
-
½
Tablespoon
toasted sesame oil
-
3
Tablespoons
coconut aminos or gluten-free tamari
-
1
Tablespoon
apple cider vinegar or rice vinegar
-
2
Tablespoons
gluten-free oyster sauce or vegetable broth
-
1
teaspoon
grated fresh ginger
-
1
teaspoon
minced garlic
-
1
Tablespoon
arrowroot or cornstarch
-
½ to 1
teaspoon
red pepper flakes
-
1
teaspoon
honey (optional)
The fried rice
-
4 to 5
cups
cauliflower rice
-
½
teaspoon
kosher salt
-
1 to 2
Tablespoons
gluten-free soy sauce or coconut aminos
-
1
Tablespoon
toasted sesame oil
-
1
small
yellow onion, diced
-
1
12-ounce bag
frozen mixed vegetables
-
4 to 5
large
eggs
Garnishes
-
2
scallions (green portion only), thinly sliced
-
to taste
red pepper flakes
Instructions
- Preheat the oven to 400°F and place a large sheet pan inside.
- Prepare the sauce by mixing all sauce ingredients in a jar or bowl and set aside.
- In a large bowl, combine cauliflower rice, salt, tamari sauce, sesame oil, and diced onion, then mix well.
- Spread the cauliflower mixture onto the hot sheet pan and bake for 10 minutes until slightly crispy.
- Toss the cauliflower, add frozen mixed vegetables, and crack eggs on top, spacing them evenly.
- Return the pan to the oven and bake for another 10-12 minutes until the egg whites are set.
- Drizzle with sauce, mix, and top with scallions and red pepper flakes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
241
Total fat
10.7g
Total carbohydrates
25.5g
Total protein
12.3g
Sodium
799.1mg
Cholesterol
186mg
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