CAULIFLOWER FRIED 'RICE'

Craving takeout but trying to keep it light? This Cauliflower Fried Rice is your go-to for big flavour, low carbs, and serious weeknight dinner vibes.

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Ingredients

1 medium head Cauliflower riced (or ~4 cups pre-riced cauliflower)
2 tbsp Avocado Oil, Olive Oil, or Ghee
2 large Eggs lightly beaten
1 cup Kale chopped
1 cup Mixed Frozen Vegetables (peas, carrots, corn, green beans)
½ cup Mushrooms (Cremini or Button) sliced
2 Green Onions chopped (plus more for garnish)
2 Cloves Garlic minced
1 tbsp Fresh Ginger grated (or 1 tsp ground)
2 tbsp Coconut Aminos or Soy Sauce (for keto, use tamari)
1 tsp Sesame Oil
Salt and Pepper to taste
Sriracha to taste (plus more for serving)
Lime Wedges for serving

Instructions

Heat 1 tbsp oil or ghee in a large skillet or wok over medium heat. Pour in the eggs and scramble until just set. Remove and set aside.
Add the remaining 1 tbsp oil or ghee to the pan. Sauté garlic and ginger until fragrant (about 30 seconds), then toss in mushrooms, kale, and frozen veggies. Cook 4–5 minutes until softened.
Stir in cauliflower rice, soy sauce or coconut aminos, sesame oil, and a squirt of sriracha. Season with salt and pepper. Cook 5–7 minutes, stirring occasionally, until tender and slightly golden.
Add scrambled eggs and green onions back to the pan. Stir well to combine. Heat through for another minute.
Top with extra green onion, lime wedges, and another drizzle of sriracha if you like it spicy.

Notes

This recipe makes 2 generous mains or 3–4 sides.

Nutrition