Cauliflower Fried Rice
This recipe for cauliflower fried rice is a satisfying, low-carb alternative to homemade fried rice that has all the flavor of the conventional version.
Servings: 4 servings
Ingredients
- 24 ounces frozen riced cauliflower
- 1/4 cup low-sodium chicken broth
- 3 tablespoons oil
- 5 cloves garlic minced
- 1 tablespoon fresh ginger finely chopped
- 1/4 lb diced ham
- 1/2 red bell pepper cored, seeded and diced
- 2 teaspoons sugar
- 2 tablespoons soy sauce or tamari
- 1/2 teaspoon sriracha or more to taste
- 2 large eggs lightly beaten
- Freshly ground black pepper
- 4 scallions chopped
- 1/4 cup fresh cilantro chopped
Instructions
- Add the frozen cauliflower to a wok or large skillet and drizzle with the chicken broth. Cover and cook, stirring occasionally, over medium heat until the cauliflower is completely defrosted and most of the moisture has evaporated, 5 to 7 minutes. Transfer to a plate and set aside.
- Return the pan to the stove, raise the heat to medium high and add the oil. Once it's heated, stir in the garlic and ginger and stir-fry until fragrant, 1 minute.
- Add the ham and red bell pepper and continue stir-frying until the pepper is crisp-tender, 2 minutes.
- Return the cauliflower to the pan and combine well, then stir in the sugar, drizzle with soy sauce and add the sriracha.
- Stir-fry until the cauliflower is lightly caramelized, about 2 minutes longer.
- Clear a well in the center of the pan, add the eggs and stir-fry just until set, breaking them up into small pieces.
- Combine with the cauliflower mixture, then taste and adjust the soy sauce, sriracha and/or sugar as desired.
- Season with a bit of freshly ground black pepper, mix in the scallions and cilantro and serve immediately.
Nutrition
Calories: 243 | Total Fat: 15g | Cholesterol: 111mg | Sodium: 827mg | Carbohydrates: 16g | Fiber: 4g | Sugar: 7g | Protein: 14g