Growing up, my family loved to order Chinese takeout, as I’m sure many of you did (or still do). I remember having egg foo young, chop suey, and of course, fried rice. It was delicious and satisfying, with the little bits of egg, onions, peas and the salty tang from the soy sauce.
Fried rice is one of those dishes that many people give up when trying to eat healthier, low-carb meals. I know that for a time, I would only eat plain steamed rice to avoid excess fat. Now that we know fat is not the enemy, but instead excess starchy carbs, I realized that I can enjoy all the flavors of traditional fried rice, by just substituting riced cauliflower for regular rice.
I actually started making this for breakfast, since it’s a nice alternative to an omelet or traditional scrambled eggs. And I don’t always use riced cauliflower, but leftover cabbage, eggs and whatever vegetables I have on hand.
The key to getting the delicious Asian flavors is very simple: soy sauce (or coconut aminos), toasted sesame oil, and a bit of Sriracha hot sauce. Of course you can add other spices such as ginger and garlic, but it’s still very tasty with just the bare minimum of seasonings.
Feel free to experiment and add what you like. It’s a great way to use up leftovers! You can add meats, chicken, shrimp, spinach, broccoli, water chestnuts, sugar snap peas, etc.
Here are the ingredients I had on hand for today’s recipe: frozen riced cauliflower, eggs, green cabbage, frozen peas, carrots and green onions, as well as the soy sauce, sesame oil and Sriracha.
I popped the bag of riced cauliflower in the microwave for 5 minutes. In the meantime, I started by scrambling 2 eggs in a large nonstick skillet.
Next, I removed the cooked eggs to a plate.
Note, there’s no need to clean or wipe out the egg residue from the pan, just add a bit more oil and throw in the cabbage and carrots (or any vegetables that need a bit longer to cook).
Next add the cooked riced cauliflower. After microwaving, it could have excess moisture that you want to eliminate.
After a few minutes, add the peas and green onions, and just cook until heated through.
Finally, add the scrambled eggs back to the pan, along with the Tamari, sesame oil and hot sauce, and mix thoroughly. Of course, the hot sauce is optional. Be sure to taste it once everything is combined. You may want to add more salt or other seasonings.
I know that this recipe has a few steps and involves chopping up several vegetables, but it really comes together quickly, in only 15-20 minutes. You will be happy that you took the time to make it. It can be served for breakfast, as a side dish with other Asian stir-fry components, such as beef, pork, chicken or fish, or you can add the meat directly to the fried rice and serve it as the main course.
Asian Fried (Cauliflower) Rice
- 1 (10-ounce) package frozen riced cauliflower
- 2 tablespoons avocado oil (or olive oil), divided
- 2 eggs, organic and free range
- 1 cup chopped green cabbage
- 1/2 cup slivered carrots
- 1/2 cup frozen green peas
- 1/2 cup finely chopped green onions
- 2 tablespoons Tamari soy sauce, low sodium
- 2 teaspoons toasted sesame oil
- 1 teaspoon Sriracha hot pepper sauce
- Salt and pepper, to taste
Cook the riced cauliflower in the microwave for 5 minutes. Set aside.
Heat a large skillet over medium high heat, add 1 tablespoon of the oil and quickly scramble the eggs with a pinch of salt. Remove the eggs to a plate.
Add the remaining oil to the same pan, and saute the cabbage and carrots for about 5 minutes, until crisp-tender and starting to brown.
Add the cooked riced cauliflower to the pan and saute for a few minutes, to allow any excess moisture to evaporate. Add the peas and green onions and cook for 1-2 more minutes.
Add the scrambled eggs, Tamari, sesame oil and Sriracha, and stir to combine thoroughly. Taste to adjust seasonings and serve.
Variations: Add chopped beef, pork, chicken or shrimp. Add different vegetables such as broccoli, spinach, or peppers. Add some fresh ginger or garlic.
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