Description
A quick, low-carb alternative to traditional fried rice using riced cauliflower and scrambled eggs. This recipe is crispy, savory, and ready in just 15 minutes, making it perfect for busy weeknights.
Ingredients
- 1 large head cauliflower (about 4–5 cups riced / 500g)
- 3 large eggs
- 4–5 stalks green onions
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 tablespoon oyster sauce (or mushroom stir-fry sauce for vegetarian)
- 1 tablespoon toasted sesame seeds
- 2 tablespoons neutral oil (divided)
- Salt and pepper to taste
- Optional: ½ cup finely diced carrots, ½ cup peas, 1 cup cooked chicken or shrimp
Instructions
- Prep the cauliflower: Cut cauliflower into florets and pulse in a food processor or grate with a box grater until it resembles rice grains.
- Remove moisture: Transfer riced cauliflower to a clean kitchen towel or paper towels and squeeze out as much moisture as possible. This is crucial for crispy texture.
- Scramble eggs: Heat 1 tablespoon of neutral oil in a large wok or skillet over medium-high heat. Whisk eggs with salt and pepper, pour into the pan, and scramble until just set but still slightly runny. Remove eggs to a plate.
- Sauté aromatics: Add another tablespoon of oil to the pan. If using carrots, cook them for 2 minutes. Add white parts of green onions, garlic, and ginger. Stir constantly for 1 minute until fragrant.
- Fry cauliflower: Add the dried cauliflower rice to the pan. Spread in an even layer and let sit for 1-2 minutes to crisp up. Toss and stir, cooking for 4-5 minutes until softened and toasted.
- Add sauce: Reduce heat to medium. Drizzle soy sauce, sesame oil, and oyster sauce over the cauliflower. Toss to coat evenly. Taste and adjust seasoning if needed.
- Combine: Return scrambled eggs to the pan, breaking them into small bits. Add green onion tops and sesame seeds. Toss for another minute to combine.
- Serve: Serve immediately while hot, garnished with extra green onions or red pepper flakes if desired.
Notes
[‘Moisture is the enemy: Squeeze the cauliflower rice thoroughly to prevent soggy results.’, “Use high heat for a ‘wok hei’ flavor, but watch the garlic so it doesn’t burn.”, ‘Do not overcrowd the pan; cook in batches if making a large quantity.’, ‘This dish does not freeze well as the cauliflower becomes watery upon thawing.’, ‘For vegan version, replace eggs with scrambled tofu and use mushroom sauce instead of oyster sauce.’]
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 120
- Sugar: 4
- Sodium: 450
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 8
- Fiber: 3
- Protein: 7
Keywords: cauliflower fried rice, healthy fried rice, low carb dinner, keto friendly, gluten free, quick weeknight meals, vegetarian, egg fried rice