Get ready to ignite your taste buds with a dish that’ll make your flavor alarms go off—the sensational Fried Cauliflower Rice! This Chinese-style creation is not only a healthy, low-carb superstar, but it’s also filling enough to take the spotlight as the main event. So, let’s gear up and dive into a world of flavor that’ll have you begging for more!
This isn’t your average rice dish—it’s a cauliflower powerhouse that’s ready to rock your taste buds. With its mild and adaptable taste, cauliflower becomes the ultimate flavor chameleon, effortlessly absorbing the deliciousness of its seasonings. Cauliflower is a perfect canvas for soaking up all the incredible flavors of aromatic spices, veggies, coconut aminos, and eggs, just like the legendary Asian-style fried rice. The result? A healthy, low-carb champion that’ll leave you feeling satisfied and ready to conquer the day!
Get ready to unleash your culinary skills because this Fried Cauliflower Rice is quick and easy to make. You’ll be channeling your inner Flay as you sauté, stir, and sizzle your way to a masterpiece. Here’s the best part, this isn’t just a side dish—it’s a full-on main course that’ll fill you up and keep you fueled for whatever life throws your way. With every mouthful of this hearty cauliflower creation, you’ll be amazed at how it satisfies your hunger while keeping those carbs in check. It’s a win-win situation that’ll have you feeling like a true culinary hero! Pair with Deconstructed Pork Eggrolls for a complete meal.
Gear up for an unforgettable culinary adventure and grab your trusty pan, embrace the sizzle, and get ready to create a dish that’ll have your family cheering for more. Remember, when it comes to cauliflower rice, the possibilities are endless and the flavors are out of this world. Stay fired up and enjoy the extraordinary journey!
Ingredients
- 2 tsp EVOO/avocado oil - for eggs
- 3 TBSP EVOO/avocado oil - for cauliflower
- 1 head cauliflower - OR 16oz frozen cauliflower rice for every head of cauli
- 2 large eggs - beaten
- 1 cup scallions - sliced, white and green parts separated
- 3 cloves garlic - minced OR 1 Dorot garlic pod for every clove
- 1 inch fresh ginger - grated OR 1 Dorot ginger pod for every inch
- 1/2 cup coconut aminos - OR half the amount of reduced sodium soy sauce
- 1/4 tsp red pepper flakes
- 1 tsp sesame oil
- 1 tsp rice vinegar
- fine sea salt - to taste at the end
- 1 cup frozen peas and carrots - optional
Instructions
- If using cauliflower heads: Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of a box or hand-held grater. Set aside. (Skip this step if using "ready to cook" cauliflower rice.)
- Heat EVOO/avocado oil for eggs in a large nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.
- Add EVOO/avocado oil for cauliflower to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, soy sauce, red pepper flakes, and salt to taste (if needed). Cook, stirring often, for about 3 minutes.
- Add the peas and carrots (optional) and continue cooking until the cauliflower rice is tender-crisp and the vegetables are warmed through, a few minutes.
- Stir in the rice vinegar, sesame oil, dark green scallions and eggs. Serve hot.
