Cauliflower fried rice with peas, carrots and onions
Cauliflower fried rice is a healthy, low-carb alternative, featuring the crunch of peas, sweetness of carrots, and savoriness of onions. This quick dish is cooked in sesame oil and soy sauce, making it flavorful and nutritious for the whole family.
Cook time 30 min
Prep time 15 min
Ingredients:
1 cauliflower2 cups peas
1/2 cup water
1/4 cup sesame oil
6 stalks onion
1 carrot
2 garlic cloves
6 tbsp soy sauce
2 eggs
Cauliflower fried rice is a delicious and healthy alternative to traditional fried rice, perfect for those looking to cut down on carbohydrates without sacrificing flavor. This recipe incorporates the crunch of fresh peas, the sweetness of carrots, and the savoriness of onions, all seasoned with fragrant sesame oil, garlic, and soy sauce. It's a quick, easy, and nutritious meal that the whole family will love.
Instructions:
- Cauliflower: Remove the leaves and core of the cauliflower. Cut it into florets. Using a food processor, pulse the cauliflower until it reaches a rice-like consistency. If you do not have a food processor, you can grate the cauliflower using a box grater.
- Green Onions: Wash and thinly slice the green onions, separating the white and green parts.
- Carrot: Peel and dice the carrot into small cubes.
- Garlic: Mince the garlic cloves.
- Heat Oil: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.
- Scramble Eggs: Lightly beat the eggs in a bowl. Pour the eggs into the heated oil and cook, stirring constantly, until they are scrambled and just set. Remove the scrambled eggs from the skillet and set aside.
3. Sauté Vegetables:
- In the same skillet, add the remaining sesame oil. Once the oil is hot, add the white parts of the green onions and garlic. Sauté for about 1-2 minutes until fragrant.
- Add the diced carrots to the skillet and cook for another 3 minutes until they begin to soften.
- Add the peas to the skillet and cook for an additional 2 minutes until they are heated through.
- Add the cauliflower rice to the skillet and pour in the water. Stir well to combine.
- Cover the skillet and steam the cauliflower rice for about 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
- Remove the lid and add the soy sauce to the skillet. Stir well to ensure even distribution of the sauce.
- Return the scrambled eggs to the skillet and mix them into the cauliflower fried rice.
- Add the green parts of the green onions. Stir everything together and cook for another 1-2 minutes to combine all flavors.
- Taste and adjust seasoning if necessary. You can add more soy sauce or sesame oil according to your preference.
- Serve the cauliflower fried rice hot, garnished with additional green onion slices if desired.
There you have it—a tasty and healthy cauliflower fried rice with peas, carrots, and onions! This dish is perfect for a weeknight dinner or a special meal that feels indulgent yet is packed with nutrients. Enjoy the burst of flavors and the satisfaction of a wholesome meal that comes together in no time. Don't be surprised if this becomes a new favorite in your recipe rotation!
Cauliflower fried rice with peas, carrots and onions FAQ:
Store leftover cauliflower fried rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave it until heated through or re-sauté it in a skillet.
To make this cauliflower fried rice vegan, omit the eggs or replace them with scrambled tofu or a vegan egg substitute.
A large skillet or wok works best for cooking cauliflower fried rice as it allows for even cooking and enough space to stir the ingredients without spilling.
The cauliflower rice is done when it is tender but not mushy, which typically takes about 5-7 minutes of steaming. Stir occasionally to ensure even cooking.
Yes, you can use frozen peas and carrots. Just add them directly to the skillet without thawing, and cook them until heated through.
Tips:
- Use a food processor to rice the cauliflower quickly and evenly. If you don’t have one, you can grate it by hand using a box grater.
- Make sure to use fresh vegetables for the best texture and flavor, but frozen peas can work in a pinch.
- Pre-cook the peas and carrots slightly before adding them to the fried rice to ensure they are tender.
- Use a large wok or frying pan to avoid overcrowding and to ensure even cooking.
- Cook the eggs separately and then mix them in at the end to prevent them from overcooking and to distribute them evenly throughout the dish.
- Adjust the soy sauce to taste, and consider adding a splash of rice vinegar or a pinch of red pepper flakes for extra flavor.
- Garnish with green onions or a sprinkle of sesame seeds before serving for an additional layer of taste and texture.
Nutrition per serving
6 ServingsCalories 190kcal
Protein 8g
Carbohydrates 15g
Fiber 4.70g
Sugar 5g
Fat 11g
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