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.
Servings 4
Calories 165kcal
Ingredients
- 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
- ¼ cup soy sauce low sodium
- 1 tablespoon Nakano Natural Rice Vinegar
- 1 large egg
- ½ cup scallions minced
- salt and pepper to taste
Instructions
- 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.
Nutrition
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
