Cauliflower Vegetable Fried Rice
A healthy spin on the Chinese takeout classic, this vegetable fried rice is made with riced cauliflower then seasoned toasted sesame oil and fragrant ginger.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1 teaspoon chili paste optional
- 2 medium carrots peeled and diced
- 6 cups riced cauliflower fresh or frozen
- 1 cup peas fresh or frozen
- 1 cup corn fresh or frozen
- 1/4 cup soy sauce low sodium
- 1 tablespoon rice vinegar
- 1 large egg
- 1/2 cup scallions minced
- salt and pepper to taste
Heat sesame oil in a large, deep pan or wok over medium-high heat. Add garlic, ginger and chili paste to the pan until fragrant, about 30 seconds, before adding in the carrots. Sauté carrots until tender, about 3 minutes.
Stir in riced cauliflower to the pan and cook until it starts to brown slightly, about 6-7 minutes, stirring frequently. Add peas, corn, soy sauce and rice vinegar to the pan and saute until warmed through, about 3-4 minutes.
Form a little hole in the center of the pan by pushing the vegetables off to the side. Spray area with cooking spray then crack egg directly over the hole. Using a wooden spoon, slowly begin to scramble the egg until cooked to your desired level of doneness.
Add scallions to the pan and stir until evenly incorporated. Check for seasoning and add salt and pepper to taste. Serve warm.
Calories: 165kcal | Carbohydrates: 24.8g | Protein: 8.9g | Fat: 5.3g | Saturated Fat: 0.8g | Monounsaturated Fat: 4.5g | Cholesterol: 43mg | Sodium: 688mg | Fiber: 8g | Sugar: 9.1g