Homemade Low-Carb Cauliflower Fried Rice
This Homemade Low-Carb Cauliflower Fried Rice is quick, flavorful, and a healthy alternative to traditional fried rice, perfect for a nutritious weeknight meal.
Equipment
- Food Processor
- Large Skillet
- Wok
Ingredients
- 1 medium head cauliflower cut into florets (or about 4 cups riced cauliflower)
- 2 tablespoons sesame oil
- 3 large eggs lightly beaten
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup mixed vegetables (carrots, peas, and corn works great)
- 3 green onions sliced
- 3 tablespoons low-sodium soy sauce or tamari (for gluten-free option)
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
- Optional protein cooked chicken breast, shrimp, or tofu, diced
Instructions
Prepare the Cauliflower Rice
- Start by washing the cauliflower and cutting it into florets. Using a food processor, pulse the florets until they resemble rice grains. Be careful not to over-process; you want the texture to mimic rice, not puree. If you don’t have a food processor, a box grater works fine—just grate the cauliflower florets carefully.
Cook the Eggs
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs, scramble gently, and cook until just set. Remove the cooked eggs to a plate and set aside.
Sauté the Aromatics and Vegetables
- In the same skillet, add the remaining tablespoon of sesame oil. Toss in the chopped onion, minced garlic, and grated ginger. Stir-fry for about 2 minutes until fragrant and onions soften. Add the mixed vegetables and sauté for another 3-4 minutes until they are tender but still crisp.
Cook the Cauliflower Rice
- Add the riced cauliflower to the skillet with the vegetables. Stir well to combine. Cook for about 5-7 minutes, stirring frequently, until the cauliflower softens but doesn’t get mushy. The goal is to cook it through while keeping a slight bite.
Add Soy Sauce and Eggs
- Pour in the soy sauce or tamari, stirring well to distribute the flavor evenly. Return the cooked eggs to the skillet and toss everything together. Taste and season with salt and pepper as needed.
Finish with Green Onions
- Turn off the heat and stir in the sliced green onions for a fresh, vibrant finish. If you’re adding any cooked protein like chicken or shrimp, fold it in now to warm through.
- Serve your Homemade Low-Carb Cauliflower Fried Rice hot, garnished with extra green onions or a drizzle of sesame oil if desired.
Notes
- Be careful not to over-process the cauliflower to avoid mushy rice.
- Cook cauliflower just until tender to keep a pleasant texture.
- Cook eggs separately to prevent rubbery texture.
- Adjust soy sauce amount to taste to avoid overpowering flavors.
- Store leftovers in airtight container in fridge for up to 4 days or freeze for up to 2 months.