Ingredients with Measurements:
- 1 head of cauliflower, riced
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup of frozen peas and carrots
- 2 eggs, beaten
- 3 tablespoons of soy sauce
- Salt and pepper to taste
- Optional: sliced green onions for garnish
Special equipment needed:
- Food processor or grater to rice the cauliflower
Step-by-step instructions:
1. Rice the cauliflower by using a food processor or grater. Set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
4. Add the frozen peas and carrots to the skillet and cook until they are heated through.
5. Push the vegetables to the side of the skillet and add the beaten eggs to the other side. Scramble the eggs until they are cooked through.
6. Add the riced cauliflower to the skillet and stir to combine with the vegetables and eggs.
7. Add the soy sauce to the skillet and stir to evenly distribute.
8. Season with salt and pepper to taste.
9. Cook for an additional 5-7 minutes until the cauliflower is tender and heated through.
10. Serve hot and garnish with sliced green onions if desired.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Fat: 7g
Carbohydrates: 11g
Protein: 6g
Sodium: 520mg
Fiber: 4g
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- You can use fresh or frozen vegetables instead of frozen peas and carrots.
- You can use tamari or coconut aminos instead of soy sauce.
Variations:
- Add diced chicken, shrimp, or tofu for added protein.
- Add other vegetables such as broccoli, bell peppers, or mushrooms.
- Use different seasonings such as curry powder or ginger for a different flavor profile.
Tips and tricks:
- Make sure to squeeze out any excess moisture from the riced cauliflower before cooking to prevent a soggy texture.
- Use a non-stick skillet to prevent sticking.
- You can make the cauliflower rice ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in a bowl or on a plate with sliced green onions for garnish.
Garnishes:
Sliced green onions
Pairings:
Pair with a side of stir-fried vegetables or a salad.
Suggested side dishes:
Stir-fried vegetables or a salad.
Troubleshooting advice:
- If the cauliflower is too wet, it will become mushy when cooked. Make sure to squeeze out any excess moisture before cooking.
- If the cauliflower is not cooked through, continue cooking until tender.
Food safety advice:
Make sure to cook the cauliflower and eggs to a safe temperature of 165°F.
Food history:
Cauliflower fried rice is a popular low-carb alternative to traditional fried rice.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve as a main dish or as a side dish with other Asian-inspired dishes.
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