Cauliflower fried rice with veggies and ginger
Enjoy a delicious and healthy twist on a classic dish with this Cauliflower Fried Rice with Veggies and Ginger recipe. Made with fresh cauliflower, mixed vegetables, eggs, ginger, and a touch of sesame oil, soy sauce, and brown sugar, this low-carb meal is packed with flavor and ready in just 30 minutes. Perfect for a quick weeknight dinner!
- 13 Mar 2024
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Cauliflower Fried Rice with Veggies and Ginger is a delicious, low-carb alternative to traditional fried rice. Packed with vegetables and infused with the warm spice of ginger, this dish is both healthy and satisfying. Perfect for a quick weeknight dinner, this recipe will become a staple in your meal rotation.
Ingredients:
Instructions:
- Remove the leaves and stems from the cauliflower.
- Chop it into smaller florets.
- Using a food processor, pulse the cauliflower florets until they resemble rice grains. If you don't have a food processor, you can grate the cauliflower using a box grater.
- In a large skillet or wok, heat 1/2 tbsp of the sesame oil over medium heat.
- Crack the eggs into the pan and scramble until fully cooked. Once done, remove the scrambled eggs from the skillet and set them aside.
- In the same skillet, add the remaining 1/2 tbsp of sesame oil.
- Add the 2 tbsp of finely chopped onion and the finely chopped ginger root.
- Sauté for about 1-2 minutes until the onion becomes translucent and the ginger is fragrant.
- Increase the heat to medium-high.
- Add the 1 cup of chopped onion and the mixed frozen vegetables to the skillet.
- Cook for about 3-5 minutes, stirring occasionally until the vegetables are tender and heated through.
- Add the pulsed cauliflower rice to the skillet.
- Stir well to combine all ingredients.
- Cook for about 5-7 minutes, stirring occasionally. The cauliflower should be tender but not mushy.
- Add the cooked scrambled eggs back to the skillet.
- Stir in the 1/4 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp red pepper.
- Mix everything well to ensure even distribution of the seasoning.
- Taste and adjust the seasoning if necessary.
- Cook for an additional 1-2 minutes to let the flavors meld together.
- Once done, remove from heat and serve hot.
Tips:
- To save prep time, you can buy pre-riced cauliflower from the store.
- Make sure to squeeze out any excess moisture from the cauliflower rice to keep your dish from being too soggy.
- Feel free to add more soy sauce or spices according to your taste preference.
- You can add proteins like chicken, shrimp, or tofu for extra nutrition and flavor.
- Garnish with green onions or sesame seeds for an added touch of freshness and texture.
Enjoy your flavorful and nutritious Cauliflower Fried Rice with Veggies and Ginger! This dish is a wonderful way to get your vegetables in while enjoying a delicious, comforting meal. Feel free to experiment with additional veggies or proteins to make it your own.
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 170kcal | 7% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 7g | 18% |
| Sugar 9g | 9% |
| Fat | |
| Fat 7g | 8% |
| Saturated 1.69g | 6% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 200mg | 36% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 1.54mg | 10% |
| Vitamin B6 0.48mg | 28% |
| Vitamin B9 150ug | 38% |
| Vitamin B12 0.29ug | 12% |
| Vitamin C 100mg | 117% |
| Vitamin E 0.72mg | 5% |
| Vitamin K 44ug | 37% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 1.85mg | 17% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 810mg | 24% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 1.21mg | 11% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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