Cauliflower Fried Rice with Vegetables
by Editorial Staff
This recipe for fried cauliflower rice (fried rice) with carrots and peas will surely provide you with a delicious dinner. This dish is healthy, low in carbohydrates, contains a lot of vegetables, and is ready in less than 30 minutes. This is one of my favorite ways to make cauliflower.
Ingredients
- eggs 2 pieces
- 5 green onions (chopped into small rings, set aside light and green parts separately)
- 2 cloves garlic (large, finely chopped)
- ginger 1 tablespoon (finely grated)
- cauliflower 700 grams (chopped to a rice consistency, I used frozen)
- 1 carrot (finely chopped)
- 3/4 cup peas (frozen)
- coconut aminos (raw coconut amino acid sauce) 4 tablespoons (can be substituted with soy sauce)
- 1 teaspoon rice vinegar
- sesame oil 1 teaspoon (from roasted seeds)
- avocado oil 3 tablespoons (can be
- substituted with vegetable oil)
- salt
Directions
- In a bowl, beat eggs and a pinch of salt with a fork. In a large skillet, heat 1 tablespoon avocado oil and add the egg mixture. Once the eggs begin to cook, slowly stir them with a spatula, from outside to inside, forming pieces of eggs. Stir until there is no egg liquid left. Transfer to a plate and set aside.
- Add another 2 tablespoons of avocado oil to the same skillet. Add the light green onion pieces, ginger, and garlic, and fry for about 3 minutes.
- Add carrots, cauliflower, and coconut aminos, cook for 5 minutes, stirring occasionally. Add peas, leftover green onions, rice vinegar, sesame oil, and fried eggs. Cook for another 3-5 minutes, until the peas are warm, but the cauliflower is still slightly crispy. Season with salt (if necessary) and serve.
Enjoy your meal!
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