Cauliflower Fried Rice
Ingredients
The base
-
1
small head
cauliflower, riced
-
8
ounces
shiitake mushrooms, stemmed and sliced
-
1
large
carrot, diced
-
2
cloves
garlic, chopped
-
1
tablespoon
fresh ginger, chopped
-
¼
cup
kimchi, chopped
-
1
bunch
scallions, chopped
-
2
eggs
beaten
-
½
cup
frozen edamame
The sauce and oils
-
2
tablespoons
rice vinegar
-
2
tablespoons
tamari
-
2
teaspoons
toasted sesame oil
-
2
teaspoons
avocado oil
-
1½
teaspoons
fresh lime juice
Toppings
-
1
fried egg
for topping, optional
-
to taste
sesame seeds, for garnish
-
to taste
microgreens, for garnish
-
to taste
sriracha, for serving
Seasoning
Instructions
- Mix the rice vinegar, tamari, and sesame oil in a small bowl and set aside.
- Heat the avocado oil in a large nonstick skillet over medium heat.
- Add the mushrooms, carrot, and salt, cooking until tender.
- Stir in the garlic, ginger, and kimchi, then add the cauliflower rice and scallions.
- Make a well in the center of the pan and pour in the beaten eggs, stir to scramble.
- Mix the scrambled eggs into the cauliflower fried rice.
- Add the tamari mixture and edamame, cooking until heated through.
- Turn off the heat, stir in lime juice, and season to taste.
- Portion onto plates and top with fried eggs, sesame seeds, and microgreens.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
400mg
Cholesterol
140mg
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