Asian Cauliflower Fried Rice is an Asian-inspired dish that takes your traditional Asian fried rice and gives it a power boost. Low in carbs and fat.
3 cups broccoli florets
1 cup onions
2 cups zucchini
2 cups bell peppers
1 cup celery
any other vegetables you have on hand
4-6 cups cauliflower rice
3 tbspn soy sauce
4 tbspn sesame oil
4 cloves garlic (finely chopped)
1 tspn red chili flakes (optional to add spice)
salt to taste
Chop all vegetables coarsely (approximately 1/2″ cubes) and set aside.
Cook the eggs scrambled on low heat and set aside.
Prepare Cauliflower Rice
In a separate bowl, combine the cauliflower rice, 1 tbspn soy sauce, 2 tbspn sesame oil and salt to taste.
Mix well and set aside.
Heat 2 tbspn sesame oil in a wok or deep pan.
Add garlic and crushed red peppers and saute on low heat for about 1 min. Don’t let the garlic burn, unless you like burnt garlic. (See note below).
Add the chopped veggies and mix well. Let saute until veggies are barely cooked.
Add the remaining 2 tbspn soy sauce and mix well.
Add the cauliflower rice, mix well and let cook for 4-5 minutes (or even less).
Finally, add the cooked scrambled eggs. Mix well and remove from stove.
1. All measurements for the amount of veggies and spices you should use are approximate. They are there to give you an idea of approximately how much you should use (ex. 1 tbsn versus 1 cup).
2. Actually, I have had burnt garlic fried rice and was amazed at how much I loved the burnt garlic taste. My husband, well, he didn’t like it so much.
3. Add sriracha sauce and/or sweet and sour sauce. My kids love the Trader Joe’s Sweet Chili Sauce.
Full recipe: Asian Cauliflower Fried Rice