Cauliflower rice is the new "rage" these days, so I was eager to try it in my favorite fried rice recipe. The only substitution I made was subbing cauliflower for rice or quinoa, and this easy meal turned into a low-carb, delicious and super filling meal. Chris and I honestly couldn't taste even one hint of cauliflower. It was so, so yummy and incredibly healthy, so I think this might be my go-to fried "rice" recipe from now on since the kids gobbled it up, too. Enjoy!
- 1 tbsp. olive oil, divided
- 1/2 cup onion, chopped
- 1/2 cup matchstick carrots, chopped
- 3 scallions, chopped
- 3 tsp. garlic, minced
- 1/2 tsp. fresh ginger, minced OR 1/4 tsp. dried ginger
- 1 (14 oz.) bag cauliflower rice
- 2 eggs, lightly scrambled (still raw)
- 1/2 cup frozen peas, thawed
- 1 1/2 tbsp. teriyaki sauce
- 2 1/2 tbsp. low sodium soy sauce
- 1 tsp. sesame oil
Heat 1/2 tbsp. olive oil in a large sauté pan over a high heat. Add onion and carrot and cook for two minutes. Add scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the cauliflower. Stir-fry for about two minutes.
Add sauce to the pan and stir-fry until incorporated, about two minutes.
Make a well in the center of the cauliflower mixture and pour eggs in. Scramble the eggs with a spatula. Once cooked, combine with the rest of the cauliflower mixture.
Add the peas, then toss everything together until the peas are warmed through. Serve immediately or at room temperature.
Source: Adapted from this SK recipe