Name: Cauliflower Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American, Asian, Chinese
Ingredients: Vegetable oil; 2 large eggs, beaten; Salt; 1 cup chopped scallions, light and green parts separated (you'll need 5-6 scallions); 3 garlic cloves, minced; 1 tablespoon finely chopped fresh ginger, from a 1-inch knob (see note); One 2-lb head cauliflower (or 2 pounds "ready to cook" cauliflower rice), thawed if frozen; 4-5 tablespoons soy sauce (use gluten-free if needed); ¼ teaspoon crushed red pepper flakes; 1 teaspoon sugar; 1 cup frozen peas and carrots; 1 teaspoon rice vinegar; 1 teaspoon Asian/toasted sesame oil; ¼ cup chopped cashews or peanuts (optional)

Cauliflower Fried Rice

By Jenn Segal

This Chinese-style cauliflower fried rice is a healthy, low-carb dish that’s hearty enough to serve as a main course.

Servings: 4

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Total Time: 30 Minutes

Ingredients

Vegetable oil
2 large eggs, beaten
Salt
1 cup chopped scallions, light and green parts separated (you'll need 5-6 scallions)
3 garlic cloves, minced
1 tablespoon finely chopped fresh ginger, from a 1-inch knob (see note)
One 2-lb head cauliflower (or 2 pounds "ready to cook" cauliflower rice), thawed if frozen
4-5 tablespoons soy sauce (use gluten-free if needed)
¼ teaspoon crushed red pepper flakes
1 teaspoon sugar
1 cup frozen peas and carrots
1 teaspoon rice vinegar
1 teaspoon Asian/toasted sesame oil
¼ cup chopped cashews or peanuts (optional)

Instructions

Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of a box or hand-held grater. Set aside. (Skip this step if using "ready to cook" cauliflower rice.)
Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.
Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and ¼ teaspoon salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.
Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

Nutrition Information

Per serving (4 servings)
Serving size: about 2 cups
Calories: 273
Fat: 17 g
Saturated fat: 2 g
Carbohydrates: 22 g
Sugar: 8 g
Fiber: 7 g
Protein: 12 g
Sodium: 1717 mg
Cholesterol: 93 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.