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LOW CARB CAULIFLOWER FRIED RICE
1 head of cut Cauliflower
2 Tbsp of Vegetable, coconut or peanut oil as desired
1 bunch of Thinly sliced scallions
3 minced Garlic cloves
1 Tbsp of Minced fresh ginger
2 peeled and diced carrots
2 diced Celery stalks
1 diced Red bell pepper
1 Cup of Frozen peas
2 Tbsp of Rice vinegar
3 Tbsp of Soy sauce
2 tsp of Sriracha and more to taste
1 Tbsp of vegetable, coconut or peanut oil as desired (garnishes)
4 Eggs (garnishes)
In other to make the fried rice, place the cauliflower in a food processor or a high-speed blender then blend for about 2 - 3 minutes until the mixture becomes like rice and set aside.
Place a large non-stick skillet over medium heat then add in your oil of choice.
Once the oil is hot, add in the scallions, garlic, and ginger then fry for about 1 minute until it becomes fragrant. Don’t forget to stir.
Next, add in the carrots, celery and red bell pepper then fry for another 9 - 11 minutes until the vegetables become tender.
Add in the blended cauliflower rice and fry for about 3 - 5 minutes with a regular stir.
Add in the frozen peas then toss properly to combine.
Next, add in the rice vinegar, soy sauce and Sriracha then toss again to combine.
In other to make the garnishes, place a medium skillet over medium-high heat then add in the oil.
Once the oil is hot, crake the eggs into the skillet and cook for about 3 - 4 minutes until the egg whites are set while the egg yolks, runny.
Add salt and pepper to taste.
Equally, divide the cauliflower among four serving plates, add the fried egg on top, then serve with 1 Tbsp of cilantro, 1 Tbsp of scallions and 1 tsp of sesame seeds as garnish.
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