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Better Than Takeout Cauliflower Fried Rice

A close-up of a white bowl filled with healthy cauliflower fried rice mixed with scrambled egg, diced carrots, and green peas.
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Make this quick, low-carb cauliflower fried rice that mimics the texture of traditional takeout. It is a healthy weeknight dinner ready in under 30 minutes.

Ingredients

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  • 1 tablespoon avocado oil or sesame oil
  • 1 cup diced protein (shrimp, chicken, or tofu), optional
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 (10-ounce) bag riced cauliflower (about 4 cups)
  • 2 large eggs, lightly beaten
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon oyster sauce (optional, for deeper flavor)
  • 1 teaspoon toasted sesame oil
  • 2 green onions, sliced, for garnish

Instructions

  1. Prepare the cauliflower rice: If using fresh cauliflower, pulse florets in a food processor until they resemble rice grains. If using pre-riced cauliflower, you must dry it. Spread the riced cauliflower on a large, dry skillet over medium-high heat. Cook for 5 to 7 minutes, stirring often, until most of the moisture has evaporated and the rice starts to brown slightly. Remove the dried cauliflower rice from the skillet and set aside.
  2. Cook the protein (if using): Add the avocado oil to the same skillet over medium-high heat. Add your diced protein and cook until browned and cooked through. Remove the protein and set it aside with the cauliflower rice.
  3. Sauté aromatics and vegetables: Add a little more oil to the skillet if needed. Add the minced garlic and ginger and cook for 30 seconds until fragrant. Add the carrots and cook for 3 minutes until slightly tender. Add the peas and cook for 1 minute.
  4. Scramble the eggs: Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side. Let the eggs set slightly, then gently scramble them until just cooked. Mix the eggs with the vegetables.
  5. Combine and season: Return the dried cauliflower rice and the cooked protein to the skillet. Pour the soy sauce and oyster sauce (if using) over the mixture. Toss everything together quickly for 2 to 3 minutes until heated through and well combined.
  6. Finish the dish: Remove the skillet from the heat. Stir in the toasted sesame oil. Taste and adjust seasoning if needed. Serve immediately, garnished with sliced green onions.

Notes

  • To achieve the best texture for this low-carb fried rice, drying the cauliflower rice thoroughly in the pan first is the most important step. Do not skip this.
  • For a low-calorie fried rice idea, omit the protein and use only vegetables.
  • This recipe works well for cauliflower rice meal prep; store cooled leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yummagnet.com/cauliflower-fried-rice-recipe-quick-keto/