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Do you miss yummy Chinese take-out on a low carb diet? This fried cauliflower rice NEEDS to be in your life! I promise you it can pass for the real thing - use this cauliflower chinese fried rice on its own, add chicken, or serve with any of your favorite low carb chinese dishes! Seriously it's so good, you HAVE to try it!

Low Carb Cauliflower Chinese Fried Rice


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

Ingredients

Scale
  • 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

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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