Tossed with peas, carrots and scrambled eggs, this easy Cauliflower Fried Rice is more of a main dish than a side! A great low-carb and paleo alternative to Chinese take-out.
Ingredients
2½cupsCauliflower, Chopped, 266g
1½tspOlive Oil, Divided
1Egg, Whisked
3TbspOnion, Chopped, 30g
½tspGarlic, Minced
½tspGinger, Grated
¼cupCarrots, Chopped, 32g
2tspCoconut Aminos or Low Sodium Soy Sauce
⅛tsp eachSalt and Pepper
⅛tspCrushed Red Chili Pepper Flakes
¼cupGreen Peas, Frozen, 36g
Instructions
Pulse cauliflower in a food processor and until finely ground into “rice” form, or grate.
Heat ½ tsp oil in a skillet on medium-low, pour egg and scramble, folding every now and then to fluff. Set aside and wipe pan.
Turn heat to medium, pour remaining oil and fry the onions, garlic and ginger for 1-2 min until soft.
Add cauliflower rice, carrots and coconut aminos/soy sauce and season with salt, pepper and red pepper flakes. Cook, stirring occasionally, for 3-4 minutes.
Add peas and scrambled egg and toss for about a minute until heated through.
Garnish with green onions and serve!
Notes
Use coconut aminos in place of soy sauce to keep this Paleo.