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Cauliflower Fried Rice

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A light, gluten-free twist on classic fried rice that delivers great flavor while packing in nutritional benefits.

Ingredients

Scale
  • 1 head cauliflower, grated
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 2 eggs, beaten
  • 2 tablespoons soy sauce
  • Salt and pepper to taste
  • Green onions, sliced for garnish

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add onion and garlic to the skillet, sauté until softened and fragrant.
  3. Stir in the mixed vegetables and cook for another 3-4 minutes, allowing them to brighten in color.
  4. Push the cooked vegetables to one side of the skillet and pour the beaten eggs on the other side, scrambling them until fully cooked.
  5. Add the grated cauliflower and soy sauce to the pan, mixing everything together until well combined.
  6. Cook for another 5-7 minutes, until the cauliflower is tender but not mushy.
  7. Season with salt and pepper to taste, ensuring every bite is perfectly flavored.
  8. Garnish with freshly sliced green onions before serving.

Notes

For a vegan option, substitute eggs with scrambled tofu. You can freeze leftover cauliflower rice for up to 2 months.

Nutrition

Find it online: https://cookingwithmayaa.com/cauliflower-fried-rice-4/

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