Cauliflower Fried Rice
Cauliflower, carrots, onions, green peas and scrambled eggs come together to make a healthy, low-sodium version of Cauliflower Fried Rice.
Ingredients
- 1 teaspoon canola oil, plus 3 tablespoons canola oil
- 2 eggs, lightly beaten
- small yellow onion, diced
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 6 cups riced cauliflower, 1 medium head of cauliflower
- 4 tablespoons coconut aminos
- 1 teaspoon sesame oil
- 1 cup frozen peas
- 18 medium shrimp, cooked and peeled, cut into small pieces (optional)
Instructions
- Add one teaspoon of canola oil to a wok over medium-high heat. Place beaten eggs in the wok and stir until cooked through. Remove the eggs to a plate and set aside.
- Add 3 tablespoons canola oil to the wok. Stir in onions, carrots, garlic and ginger. Cook while stirring until softened, about three minutes.
- Stir in the riced cauliflower, coconut aminos, and sesame oil and cook for 5 minutes, stirring occasionally.
- Add the frozen peas, scrambled eggs and shrimp. Stir, cover with a lid and turn heat off. Allow to steam for 3 minutes until heated through. Serve immediately. Recipe makes 4 servings.
Equipment
- 1 wok, or large non-stick skillet
Notes
The best way to rice cauliflower is by using a food processor. Fit the food processor with the chopping blade or a shredding attachment. I use the standard blade that came with my food processor. Load the bowl of the food processor with 1/3 head of cauliflower that has been washed and roughly chopped. Process it for 5 seconds on high speed. Empty the bowl and repeat two times to completely rice a full head of cauliflower. A medium size head will produce 6 cups of riced cauliflower.