Cauliflower Fried Rice

Riced cauliflower stands in for white rice in this quick stir-fry, cutting the carb and glycemic load way down while keeping all the savory, takeout-style flavor.

What You Need

• 1 medium head cauliflower, riced (or 4 cups store-bought cauliflower rice)
• 2 tablespoons sesame or avocado oil
• 2 eggs, lightly beaten
• 1 cup frozen peas and carrots
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh grated ginger
• 3 tablespoons low-sodium soy sauce or tamari
• 1 teaspoon toasted sesame oil

Method

1. If using a whole cauliflower, pulse florets in a food processor until rice-sized.
2. Heat 1 tablespoon oil in a large skillet or wok over medium heat. Pour in the eggs and scramble until just set, then remove and set aside.
3. Add the remaining oil to the pan. Add the garlic and ginger and cook 30 seconds.
4. Add the peas and carrots and cook 2–3 minutes.
5. Add the cauliflower rice and stir-fry for 5–6 minutes, until tender but not mushy.
6. Stir in the soy sauce, sesame oil, scrambled egg, and green onions. Toss to combine and serve hot.

Tips & Notes

• Do not overcrowd the pan — cook in batches if needed so the rice sautés instead of steaming.
• Riced cauliflower releases water as it cooks; a hot pan and a few extra minutes will help it dry out and crisp slightly.
• Add diced cooked chicken or shrimp to make it a full meal.

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