Easy Cauliflower Fried Rice

Easy Cauliflower Fried Rice

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From: EatingWell.com, June 2018

This vegetarian faux fried rice uses riced cauliflower in place of white or brown rice to pack in extra veggies and cut down on carbs. Chile-garlic sauce pumps up the heat, and fresh ginger adds a bright, warm bite. If you don't like the heat of the chile-garlic sauce, leave it out and add a bit more tamari or soy sauce for a rich, fermented tang.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons peanut oil, divided
  • 4 large eggs, lightly beaten
  • 4 cups cauliflower rice (see Tip)
  • 1 red bell pepper, chopped
  • 2 scallions, sliced, greens and whites separated, divided
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons chile-garlic sauce (such as sambal oelek)
  • 2 teaspoons reduced-sodium soy sauce or tamari
  • ½ cup unsalted peanuts

Preparation

  • Prep

  • Ready In

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggs and cook, tilting the pan and lifting the edges with a spatula to let the uncooked egg flow underneath, until almost set on the bottom, 1½ to 2 minutes. Flip and continue cooking until set completely, about 30 seconds more. Transfer to a cutting board and slice into bite-size strips.
  2. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add cauliflower rice, bell pepper, scallion whites and ginger. Cook, stirring occasionally, until the cauliflower is soft and beginning to brown, about 5 minutes. Add chile-garlic sauce, soy sauce (or tamari), peanuts and the eggs. Stir until combined and heated through, about 30 seconds. Garnish each serving with scallion greens.
  • Tip: Look for prepared cauliflower rice (or cauliflower crumbles) with other prepared vegetables in some supermarkets. To make your own, place cauliflower florets in a food processor and pulse until broken down into rice-size granules. One 2-pound head of cauliflower yields about 4 cups of cauliflower rice.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 291 calories; 21 g fat(4 g sat); 4 g fiber; 13 g carbohydrates; 14 g protein; 60 mcg folate; 186 mg cholesterol; 4 g sugars; 0 g added sugars; 1,276 IU vitamin A; 81 mg vitamin C; 66 mg calcium; 2 mg iron; 441 mg sodium; 274 mg potassium
  • Nutrition Bonus: Vitamin C (135% daily value), Vitamin A (26% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 4 fat, 1½ vegetable, 1 medium-fat protein

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