Cauliflower Fried Rice
This healthy cauliflower fried rice is super quick, easy to make and full of fresh flavor. It’s a light, low-carb meal you’ll love!
Foto: Well PlatedBahan-bahan
- 1 medium head cauliflower
- 3 large eggs
- 2 teaspoons toasted sesame oil (divided)
- 1/4 teaspoon kosher salt
- 1 tablespoon grapeseed oil or canola oil (plus 1 teaspoon)
- 2 cups pineapple tidbits (from one 20-ounce can or diced fresh pineapple, drained if canned )
- 1 large bell pepper (cored and diced (about 3/4 cup))
- 2 medium carrots (peeled and diced (or substitute any other veggie you enjoy))
- 3 g reen onions (sliced, plus additional for serving)
- 2 cloves garlic (minced)
- 1/2 cup shelled edamame
- 2 tablespoons low-sodium soy sauce (or tamari to make gluten free)
- 2 teaspoons Sriracha sauce
Langkah-langkah
Prep the cauliflower: Cut into large pieces, then shred with the large side of a box grater. For quicker grating, place cut florets in a large food processor, then pulse until the cauliflower resembles small grains of rice. Set aside.
In a small bowl, scramble the eggs with 1/4 teaspoon salt. In a large, non-stick skillet, heat 1 teaspoon grapeseed oil. Once the oil is hot and shiny, add the eggs and cook, stirring occasionally, until barely set. Transfer to a large, clean bowl and toss with 1 teaspoon sesame oil.
Carefully wipe the skillet clean, then heat the remaining 1 tablespoon grapeseed oil over medium high. Add the pineapple, bell pepper, and carrots. Cook, stirring constantly, until the juices have evaporated and the pineapple is lightly caramelized, 8-10 minutes.
Stir in the edamame, green onions, and garlic and cook until fragrant, 30 seconds to 1 minute.
Add the cauliflower to the skillet. Cook until the cauliflower is hot but not mushy, 1-2 minutes. Stir in the eggs, soy sauce, Sriracha sauce, and remaining 1 teaspoon sesame oil. Serve warm, topped with cilantro and green onions.
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