Cauliflower Fried Rice

A low-carb spin on classic fried rice using riced cauliflower stir-fried with garlic, ginger, egg, and crisp-tender vegetables. It comes together in one hot wok in under 20 minutes and tastes just as satisfying as the takeout version.

By YumYum Editorial · Healthy & Wellness

Prep: 15 min · Cook: 15 min · Total: 30 min · Serves 4

Ingredients

• 1 medium head cauliflower, riced (about 4 cups), or 1 (16 oz) bag pre-riced cauliflower
• 2 tablespoons sesame oil, divided
• 2 large eggs, lightly beaten
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1/2 cup diced carrot
• 1/2 cup frozen peas
• 3 scallions, sliced, whites and greens separated
• 3 tablespoons low-sodium soy tamari
• 1 teaspoon rice vinegar
• 1/2 teaspoon white pepper
• 1 teaspoon toasted sesame seeds

Instructions

1. If using a fresh cauliflower head, pulse florets in a food processor until rice-sized crumbs form.
2. Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat, pour in the beaten eggs, and scramble until just set; remove and set aside.
3. Add the remaining tablespoon of sesame oil to the wok, then add ginger, garlic, and scallion whites; stir-fry for 30 seconds until fragrant.
4. Add the diced carrot and stir-fry for 2 minutes until slightly softened.
5. Add the riced cauliflower and frozen peas, spreading it out in the pan, and cook undisturbed for 2 minutes to let it char slightly, then stir-fry for another 3-4 minutes until tender.
6. Push everything to one side, add the scrambled egg back in, breaking it into small pieces and mixing through.
7. Pour in the soy tamari, rice vinegar, and white pepper, tossing to coat evenly.
8. Remove from heat, top with scallion greens and sesame seeds, and serve hot.