Simple Cauliflower Fried Rice
I have to admit it, I was very highly skeptical when it came time to make this simple cauliflower fried rice. Well, my skepticism was unfounded, because it’s not just good, it’s great!
Servings 6 servings
- 1/2 head cauliflower
- 1 tablespoon olive oil
- 2 tablespoons sesame oil divided
- 4 eggs beaten
- kosher salt
- ground black pepper
- 1 onion finely chopped
- 2 cups carrots finely chopped
- 2 tablespoons ginger grated
- 4 cloves garlic minced
- 1 cup peas frozen
- 2 cups chicken cooked, cooled, chopped (if serving as a main dish)
- 1/4 cup soy sauce
- 1 tablespoon sesame seeds
- 2 tablespoons green onions sliced
- 5 tablespoons cashews roasted
Rough chop the cauliflower and place into a food processor. Pulse a few times until the cauliflower looks like tiny pieces of rice. Do not over process.
Add a tablespoon of olive oil to a large skillet over medium-high heat. Add the cauliflower and saute for 5-10 minutes or until tender. Remove to a plate.
Wipe the skillet clean and add 1 tablespoon of sesame oil.
Add the eggs to the skillet, season and cook, stirring scramble for 3-5 minutes or until eggs are cooked through. Transfer eggs to a plate. Wipe the pan clean.
Add the second tablespoon of sesame oil to the skillet. Add the onion and carrots, cooking for 5 or so minutes, until softened.
Add the garlic and ginger to the skillet and cook for 1 minute.
Add the riced cauliflower, frozen peas and diced chicken (if using) to the skillet and cook for another 5 minutes or until cauliflower rice is cooked through, but still is a bit crunchy.
Add the egg back to the skillet, breaking it up as you stir. Add the soy sauce and stir.
Sprinkle with sesame seeds. green onion and cashews to garnish.
Calories: 245kcal | Carbohydrates: 17g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 663mg | Potassium: 546mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7522IU | Vitamin C: 38mg | Calcium: 77mg | Iron: 2mg