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Cauliflower Fried “Rice”

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How to Make Cauliflower Fried “Rice”

Finely chopped cauliflower can be a remarkable nonstarchy side that’s lower in calories and carbohydrate than rice. Or make it a main dish by adding chicken breast, shrimp or tofu. To make this recipe even easier, start with packaged “riced” cauliflower that can be found fresh or frozen in many grocery stores. 


15 min prep time


13 min cook time


4servings


1/2 cup

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Step-By-Step Instructions:

  1. Cut the cauliflower into small chunks and process in a food processor until rice consistency, or grate the head of cauliflower with a grater; set aside.
  2. Heat 1/2 Tbsp. olive oil in a nonstick pan over medium-high heat. Add carrots and scallions and sauté for 5 minutes.
  3. Add remaining 1/2 Tbsp. olive oil and sesame oil to pan. Add cauliflower “rice” and remaining ingredients and lower heat to medium-low. Cook cauliflower mixture for 6-8 minutes, stirring frequently. Cauliflower should be tender, but not mushy.
Low Carb
Veggie Rich
Asian
Quick & Easy
Sides
Budget Friendly
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Nutrition facts

4 Servings



  • Serving Size

    1/2 cup


  • Amount per serving



    Calories





    80

  • % Daily value*

  • Total Fat
    5g

    6%

    • Saturated Fat
      0.7g

      4%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    260mg

    11%

  • Total Carbohydrate
    8g

    3%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      3g

  • Protein
    3g

  • Potassium
    360mg
    8%

Ingredients

olive oil (divided)
1 tbsp

sesame oil
1 tsp

green onion (scallion) (chopped)
3

soy sauce (reduced-sodium)
1 1/2 tbsp

low sodium chicken broth (no-salt-added, fat-free)
1/4 cup

ground ginger
1/8 tsp

large carrots (finely diced)
2

cauliflower florets
3 cup

black pepper (ground )
1/8 tsp

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