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Cauliflower Chinese Fried Rice Recipe

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Cauliflower "Fried Rice" Recipe Skinnytaste
Cauliflower "Fried Rice" Recipe Skinnytaste from www.skinnytaste.com

Description

Cauliflower Chinese fried rice is a healthy and delicious twist on traditional fried rice. Made with cauliflower rice instead of white rice, this recipe is low in carbs, gluten-free, and packed with vegetables. This dish is perfect for those who are trying to cut down on their carb intake or looking for a healthy alternative to traditional fried rice.

Prep Time

Preparation time for this recipe is around 10 minutes.

Cook Time

Cooking time for this recipe is approximately 15 minutes.

Ingredients

  • 1 head of cauliflower
  • 2 tablespoons of vegetable oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 carrot, diced
  • 1 red bell pepper, diced
  • 1 cup of frozen peas
  • 3 tablespoons of soy sauce
  • 2 eggs, beaten
  • Salt and pepper to taste

Equipment

  • A large skillet or wok
  • A cutting board
  • A sharp knife
  • A grater
  • A wooden spoon or spatula

Method

  1. Remove the leaves and stem from the cauliflower and grate it using a grater.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  3. Add the onions and garlic and sauté for 2-3 minutes, until they become soft.
  4. Add the carrots and red bell pepper and sauté for 5-7 minutes, until they become tender.
  5. Add the cauliflower rice and frozen peas, and stir well to combine.
  6. Add the soy sauce and stir well to combine.
  7. Pour the beaten eggs into the skillet and stir until they are scrambled and cooked.
  8. Season with salt and pepper to taste.
  9. Serve hot and enjoy!

Notes

  • This recipe can easily be adapted to include your favorite vegetables.
  • For a spicier version, add some chopped chili peppers or chili flakes to the dish.
  • If you don't have a grater, you can use a food processor to grate the cauliflower.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition Info

Calories: 180 | Fat: 9g | Carbohydrates: 17g | Fiber: 6g | Protein: 10g

Recipe Tips

  • Make sure to sauté the vegetables until they become tender before adding the cauliflower rice.
  • Stir frequently to prevent the vegetables from burning.
  • Use low-sodium soy sauce to reduce the amount of sodium in the dish.
  • For a vegetarian version, omit the eggs or replace them with tofu.
  • If you're not a fan of cauliflower, you can also use broccoli rice or zucchini noodles instead.

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