Low Carb Cauliflower Chinese Fried Rice

Are you cutting carbs and missing Chinese take-out like crazy?  I understand, my fran, so let me introduce you to what is undeniably my new absolute FAVORITE recipe:  Low Carb Chinese Fried Rice.  I’m telling you guys, this is one substitute recipe that really and truly does pass for the real thing.  You must try this!

Is anyone else obsessed with the smell of hot sesame oil?  My stomach starts begging for food whenever I cook with it.  The smell of sesame oil and soy sauce with simmering garlic and ginger wafting through your house will bring everyone floating into the kitchen, wondering why kind of yummy Asian-inspired feast awaits them.

This low carb fried rice will make converts out of anyone who has been resistant to the idea of using cauliflower as a carb substitute.  It’s so incredibly low calorie in addition to low carb that you can add it to any of your favorite Asian-style proteins for a completely guilt-free meal.

Please please please give it a try and let me know how much you and your family love it (because you WILL love it!)  Enjoy!

Low Carb Cauliflower Chinese Fried Rice

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• Author: Erin Browne
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Yield: 4 servings 1x

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Ingredients

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• About 4 cups riced cauliflower
• 1 TBS canola oil
• 2 large eggs, lightly beaten
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and minced
• 1 cup frozen mixed peas and carrots
• 1/4 cup plus 2 tablespoons low-sodium soy sauce
• 2 TBS sesame oil

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Instructions

1. If you are using frozen riced cauliflower and/or peas and carrots, take them out of the freezer before you start the recipe.
2. In a large skillet, heat 1 tsp of the canola oil, add the eggs, scramble and cut into small pieces with spatula. Remove the eggs to a dish and set aside.
3. Add the remaining 2 tsp of canola oil to the skillet. Add the ginger and garlic and allow to cook for 1-2 minutes. Add the riced cauliflower and the peas and carrots and fry until the vegetables are tender, 5-6 minutes.
4. While the veggies are cooking, whisk together the soy sauce and sesame oil. When the vegetables are tender, stir the sauce into the skillet and cook for 1-2 minutes more. Mix the cooked eggs back into the mixture.

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Net carbs per serving = 5g

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