Cauliflower Fried Rice

Cauliflower Fried Rice is a delightful low-carb alternative to traditional fried rice, packed with colorful vegetables and savory flavors. This quick and easy dish is perfect for a nourishing Chinese breakfast, keeping you energized throughout the day.

Ingredients

• Cauliflower - 300 grams
• Carrot - 50 grams, diced
• Green peas - 50 grams
• Spring onions - 2, chopped
• Egg - 2, beaten
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cooking oil - 1 tablespoon

Steps

1. Rinse the cauliflower and cut it into florets. Pulse in a food processor until it resembles rice, then set aside.
2. Heat the cooking oil in a large skillet or wok over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute.
3. Add the diced carrot and peas to the skillet, cooking for about 3-4 minutes until they begin to soften.
4. Push the vegetables to one side of the skillet. Pour the beaten eggs into the pan and scramble until fully cooked, then mix with the vegetables.
5. Add the cauliflower rice to the skillet, stirring to combine with the vegetables and eggs. Cook for another 5-7 minutes, stirring occasionally.
6. Pour in the soy sauce and sesame oil, mixing well. Season with salt and black pepper to taste, cooking for an additional 2 minutes.
7. Remove from heat, garnish with chopped spring onions, and serve warm.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 186 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals, promoting overall health.

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