Description
Healthy cauliflower fried rice packed with vegetables, scrambled eggs, and savory flavor. A low carb, high protein weeknight dinner.
Ingredients
- 4 cups cauliflower rice fresh or frozen and thawed
- 1 tablespoon olive oil
- 2 large eggs lightly beaten
- 1/2 teaspoon kosher salt divided
- 1/4 teaspoon black pepper divided
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 1/3 cup finely diced yellow onion
- 2 garlic cloves minced
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons sliced green onions
Instructions
- If using frozen cauliflower rice, squeeze out excess moisture using a clean kitchen towel. Set aside.
- Heat olive oil in a large skillet or wok over medium heat.
- Pour in the beaten eggs and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Scramble gently for 1 to 2 minutes until just set. Transfer to a plate.
- In the same skillet, add diced carrots, peas, and onion. Cook for 3 to 4 minutes until the vegetables begin to soften.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add the cauliflower rice to the skillet along with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook for 5 to 7 minutes, stirring occasionally, until tender and any excess moisture has evaporated.
- Return the scrambled eggs to the skillet. Drizzle with soy sauce and sesame oil. Stir well to combine and heat through for 1 to 2 minutes.
- Remove from heat and sprinkle with sliced green onions before serving.
Notes
- Cook eggs until fully set to ensure they are safe to eat.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian