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

  1. 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.
  2. 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.
  3. 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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