Cauliflower Fried Rice
This fried rice recipe uses cauliflower and frozen vegetables for an easy, low-carb dish that works as a main or a side.
Recipe - Stillwater Wine & Spirits
Cauliflower Fried Rice
Prep Time5 Minutes
Servings3
Cook Time10 Minutes
Ingredients
2 large eggs
¼ tsp salt
1 tbsp, plus 2 tsp vegetable oil
2 garlic cloves, minced
1 tbsp grated fresh ginger
1 package (10 oz.) Birds Eye cauliflower rice
1 tbsp soy sauce
1/2 cup Birds Eye peas and carrots
1/4 cup chopped green onions, plus more for garnish
1/4 cup toasted, sliced almonds
Directions
- In a small bowl, whisk together the eggs and salt.
- Heat 2 teaspoons vegetable oil in a 10-inch nonstick skillet over medium heat. Add the eggs and cook, stirring, until scrambled. Transfer to a plate. Wipe out the skillet.
- Add remaining 1 tablespoon of vegetable oil to the same skillet and heat over medium heat. Add garlic, and ginger and cook, stirring often, until fragrant about 30 seconds. Add cauliflower rice and soy sauce. Cook, stirring often, for 3 minutes. Add peas and carrots and continue cooking until the cauliflower is tender-crisp and the vegetables are warmed through, about 2-3 minutes. Stir in green onions and eggs. Taste and season with salt. Garnish with more green onions and almonds.
5 minutes
Prep Time
10 minutes
Cook Time
3
Servings
Shop Ingredients
Makes 3 servings
Directions
- In a small bowl, whisk together the eggs and salt.
- Heat 2 teaspoons vegetable oil in a 10-inch nonstick skillet over medium heat. Add the eggs and cook, stirring, until scrambled. Transfer to a plate. Wipe out the skillet.
- Add remaining 1 tablespoon of vegetable oil to the same skillet and heat over medium heat. Add garlic, and ginger and cook, stirring often, until fragrant about 30 seconds. Add cauliflower rice and soy sauce. Cook, stirring often, for 3 minutes. Add peas and carrots and continue cooking until the cauliflower is tender-crisp and the vegetables are warmed through, about 2-3 minutes. Stir in green onions and eggs. Taste and season with salt. Garnish with more green onions and almonds.