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Cauliflower Fried Rice

Cauliflower, carrots, onions, green peas and scrambled eggs come together to make a healthy, low-sodium version of Cauliflower Fried Rice.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings

Equipment

  • 1 wok or large non-stick skillet

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.

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.