Cauliflower Fried Rice

Cauliflower Fried Rice

Do you love fried rice but have been searching for a low-carb or keto version? Make this low-carb, keto, vegetarian and paleo cauliflower fried ‘rice’ made from cauliflower. This dish is perfect as a meal in an of itself and also goes well with salads and other side dishes. Cauliflower can easily fulfill a hefty carb Jones if you you work it right. You don’t have to sacrifice flavor to have an abundance of low-carb, keto, paleo and healthier options. If you’re looking for a tasty compliment to this dish try it with Crispy Buffalo Wings.

Cauliflower Fried Rice

Cauliflower Fried Rice

Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

Easy low-carb, keto, vegan and paleo fried ‘rice’ made from cauliflower.

Ingredients

  • 2 eggs
  • Pinch of salt
  • 4 oz raw cashews
  • 1 head of cauliflower, medium sized
  • 2 tbsp avocado oil
  • 4 slices of ginger
  • 2 tbsp sesame oil
  • 1/2 of a medium onion, diced
  • 2 cloves of garlic, pressed or minced
  • 4 tbsp soy sauce
  • 3 stalks of green onion
  • 12 ounces of tofu

Instructions

  1. Crack eggs into a small bowl, add pinch of salt, beat with a fork and set aside.
  2. Core, wash and shake cauliflower dry. Cut cauliflower in to 1 inch pieces.
  3. To rice the cauliflower, divide florets in to two portions and place one portion in the food processor at a time and pulse until it becomes rice-sized pieces then set it aside and repeat with remaining half of cauliflower.
  4. Heat cast iron skillet or wok to medium-high and then place cashews in and allow then to toast while shaking the pan to prevent burning and until cashews appear to be golden brown. Remove cashews from skillet and set aside.
  5. Add avocado oil to wok/skillet while keeping the heat medium-high. Add fresh ginger and cook until crispy and fragrant, about two minutes.
  6. Increase heat to high and add sesame oil, garlic and yellow onions and stir fry for approx 3 minutes, stirring continuously to prevent burning.
  7. Add riced cauliflower to skillet along with soy sauce. Stir continuously as the moisture from cauliflower and rice begins to dry evaporate, about 3 minutes. If mixture becomes too dry add an additional tablespoon of oil.
  8. Add tofu or cooked protein of your choice and cashews and continue to stir vigorously over high heat.
  9. Reduce heat to medium, push cauliflower mixture to one side of skillet and pour eggs in. Using a wooden spoon gently stir eggs in one half of the pan allowing them to cook into medium-firm scrambled eggs. When eggs are scrambled blend into cauliflower mixture and combine. Add green onions and additional soy sauce and sesame oil to taste.
  10. Remove from heat and serve immediately.

Notes

Any cooked protein of your choice can be added to the fried rice including chicken, steak, seafood, etc. Additional vegetables can also be added. Feel free to be creative and use up the veggies laying around and looking lonely in your fridge.

Nutrition Information:
Yield: 6 Serving Size: 8 oz
Amount Per Serving: Calories: 318 Total Fat: 23g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 62mg Sodium: 658mg Carbohydrates: 19g Fiber: 5g Sugar: 5g Protein: 15g
All nutritional information on this website should be considered estimates. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. Under no circumstances will Epicurean Therapy or Calysta Watson be responsible fro any loss or damage resulting from your reliance on nutritional information.

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