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.

Hilary Meyer
Source: EatingWell.com, June 2018

Gallery

Recipe Summary test

active:
25 mins
total:
25 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

291 calories; protein 13.5g; carbohydrates 12.5g; dietary fiber 4.4g; sugars 4.5g; fat 20.7g; saturated fat 4.1g; cholesterol 186mg; vitamin a iu 1276.3IU; vitamin c 81.5mg; folate 59.8mcg; calcium 66.3mg; iron 1.9mg; magnesium 44.2mg; potassium 274.4mg; sodium 441.4mg; thiamin 0.1mg.
Advertisement