If you use pre-riced cauliflower, this recipe is ready in about 20 minutes, another big plus. Cauliflower is incredibly versatile. It takes on the flavors of the ingredients you add to it, making it an ideal low-carb substitute for rice and potatoes. Cauliflower fried rice enables you to enjoy the incredible flavors and textures of the traditional dish while basically eating a plate of vegetables. No wonder I make it so often! My entire family loves it.
Ingredients
Variations
You can use refined coconut oil instead of avocado oil. Ghee is another good option. Make this dish into a complete meal by adding two cups of shredded cooked chicken at the end of cooking, right before you add the sesame oil. If you do, add two additional tablespoons of soy sauce. Make it spicy by adding ½ teaspoon of red pepper flakes.
Instructions
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Recipe Card
Vegetables: You will need cauliflower, onion, and bell peppers. Any color of bell pepper will do, but it’s prettiest to mix a few colors. Aromatics: Minced garlic and ginger. You can mince them yourself or use the stuff that comes in a jar. Avocado oil: This neutral-tasting oil is perfect for cooking. Eggs: I use large eggs in most of my recipes, this one included. Soy sauce: I use reduced-sodium soy sauce. You can use a gluten-free alternative. Finishing touches: Black pepper, green onions, and sesame oil.
Cook the cauliflower and onions in avocado oil. Make a hole in the center of the veggies. Pour some of the soy sauce and beaten eggs into the hole and quickly scramble them into the hot cauliflower. Turn the heat off and stir in the sesame oil. Sprinkle the dish with the green onions and serve. If you also use jarred minced fresh garlic and ginger, I would say that from start to finish, this recipe can be ready in 15 minutes, making it an ideal choice for a weeknight dinner. You can also serve it with any neutral main dish, such as baked chicken breast and grilled chicken breast. As suggested below, it becomes a complete meal if you stir in cooked shredded chicken.
