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.

Summary

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)
• 0.75 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

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Instructions

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!