Healthy Vegetarian Recipes Vegetarian Whole-Grain Recipes Healthy Vegetarian Rice Recipes Healthy Vegetarian Fried Rice Recipes Easy Cauliflower Fried Rice 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. By Hilary Meyer Hilary Meyer Instagram Hilary Meyer is a freelance recipe developer, tester and content creator. She has a bachelor's degree in anthropology from the University of Colorado at Boulder and a Culinary Arts degree from the New England Culinary Institute. Hilary started working in the EatingWell test kitchen in 2006 before becoming an editor. She left for New York City in 2014, but eventually returned home to Vermont where she belongs. EatingWell's Editorial Guidelines Updated on June 20, 2018 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 Yield: 4 servings Nutrition Profile: Heart Healthy Low-Calorie Low Carbohydrate Dairy-Free Diabetes Appropriate Vegetarian Low Sodium Healthy Immunity Jump to Nutrition Facts Ingredients 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 Directions 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, 1 1/2 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. 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. Tips 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. Print Nutrition Facts (per serving) 291 Calories 21g Fat 13g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 291 % Daily Value * Total Carbohydrate 13g 5% Dietary Fiber 4g 16% Total Sugars 5g Protein 14g 27% Total Fat 21g 27% Saturated Fat 4g 21% Cholesterol 186mg 62% Vitamin A 1276IU 26% Vitamin C 82mg 91% Folate 60mcg 15% Sodium 441mg 19% Calcium 66mg 5% Iron 2mg 11% Magnesium 44mg 11% Potassium 274mg 6% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved