Description
A delicious and healthy low-carb alternative to traditional fried rice, made with cauliflower rice, scrambled eggs, and your favorite vegetables. It’s a quick and satisfying meal perfect for any night of the week.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1/2 cup chopped carrots
- 1/2 cup frozen peas
- 1 clove garlic, minced
- 4 cups cauliflower rice
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add onion and carrots and cook until softened, about 5 minutes.
- Stir in frozen peas and minced garlic and cook for 1 minute more.
- Add cauliflower rice to the skillet and cook, stirring occasionally, until tender-crisp, about 5-7 minutes.
- Push the cauliflower rice to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until cooked through.
- Stir the scrambled eggs into the cauliflower rice mixture.
- Drizzle with soy sauce and sesame oil. Stir well to combine and heat through.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Feel free to add other vegetables like broccoli florets, bell peppers, or mushrooms.
- For added protein, you can add cooked chicken, shrimp, or tofu.
- Adjust soy sauce to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Approx. 150
- Sugar: Approx. 5g
- Sodium: Approx. 400mg (will vary based on soy sauce)
- Fat: Approx. 8g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: Approx. 6g
- Trans Fat: 0g
- Carbohydrates: Approx. 12g
- Fiber: Approx. 4g
- Protein: Approx. 8g
- Cholesterol: Approx. 70mg