Savory Cauliflower Fried Rice: The Low-Carb Delight

A healthy, low-carb twist on traditional fried rice, featuring cauliflower, peas, and carrots for a delightful meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Lunch

Cuisine: Asian

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

16 ounces frozen cauliflower or fresh, but manage moisture
1 cup frozen peas & carrots or fresh, pre-cooked

For Flavoring

2 large eggs or swap for tofu
1 medium diced onion preferably yellow onion
2 cloves minced garlic use fresh for bolder flavor

For Seasoning

2 tablespoons soy sauce use low-sodium if needed
1 tablespoon oyster sauce can substitute with dark soy sauce
to taste salt
to taste pepper

For Finishing Touches

1 tablespoon sesame oil optional but recommended

Equipment

large non-stick skillet
fine mesh sieve

Method

Preparation Steps

Microwave the frozen cauliflower for 5 minutes until thawed, then strain excess water using a fine-mesh sieve.
In a skillet, heat 1 tablespoon of oil and scramble the eggs for 2-3 minutes until fully cooked, then set aside.
Add another tablespoon of oil, sauté onion, peas and carrots, and minced garlic for 5 minutes until tender.
Add the cauliflower rice to the skillet, break up clumps, and pour in soy sauce and oyster sauce, cooking for 2-3 minutes.
Stir in the scrambled eggs and remaining sautéed veggies, cooking for an additional 2-3 minutes before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 600mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 20IUVitamin C: 40mgCalcium: 4mgIron: 10mg

Notes

Ensure cauliflower is dry after microwaving to avoid a watery texture. Customize with your favorite vegetables or proteins like bell peppers or shrimp.

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