Cauliflower Fried Rice: A Delicious Low-Carb Delight
A flavorful low-carb alternative to traditional fried rice, made with cauliflower and a mix of vegetables.
Equipment
- large skillet
Ingredients
- 1.5 tbsp oil (vegetable, canola, or peanut)
- 3 garlic cloves (minced)
- ½ onion (finely chopped)
- 75 g (2.5 oz) ham or bacon (diced, optional)
- 1.5 cups frozen mixed vegetables (peas, carrots, corn, or other diced fresh vegetables)
- 400 g (4 cups) raw cauliflower rice
- 2 eggs (lightly whisked)
- 2 green onions (finely sliced)
- 1 tbsp Mirin (or Chinese cooking wine; substitute with dry sherry or cooking sake)
- 1 tbsp Oyster sauce (substitute with Hoisin sauce)
- 1.5 tbsp soy sauce (light or all-purpose)
- 1 tsp toasted sesame oil
Instructions
- Heat 1 tbsp of oil in a large skillet over high heat.
- Add minced garlic and chopped onion, cooking for 30 seconds.
- Incorporate diced ham or bacon and cook for 1 minute.
- Add frozen mixed vegetables and cook for 2 minutes.
- Stir in the cauliflower rice and sauce mixture, cooking for 4 minutes.
- Push the cauliflower to one side, add 1/2 tbsp of oil, and heat briefly before pouring in the whisked eggs.
- Allow the eggs to sit for 10 seconds, then scramble gently and mix into the cauliflower.
- Toss in the sliced green onions and serve immediately.
Notes
Use fresh or homemade cauliflower rice for the best texture; if using frozen, ensure it is well-drained to avoid excess moisture. The dish is low in calories and carbohydrates compared to traditional fried rice. Adjust the vegetables and protein based on personal preference or dietary needs.