If you are craving a healthy and tasty meal, this Cauliflower Fried Rice with Eggs is a perfect choice. Packed with fresh vegetables, fluffy scrambled eggs, and nutritious cauliflower, it is a delicious, low-carb alternative to traditional fried rice. Whether you are looking for a quick weeknight dinner or a tasty meal prep option, this recipe is sure to satisfy.
Tips to make the Cauliflower Fried Rice with Eggs recipe:
1. Use Fresh or Frozen Riced Cauliflower: To save time, you can buy pre-riced cauliflower, available in both fresh and frozen forms. This means you don’t have to bother with chopping and ricing a head of cauliflower yourself.
2. Prep Ingredients in Advance: Prepare all your vegetables such as carrots, peas, and green onions ahead of time. You can store them in airtight containers in the refrigerator, making the cooking process quicker when you’re ready to get started.
3. Cook Eggs First: Scramble the eggs first and set them aside. Adding them back at the end ensures they stay fluffy and prevent overcooking, maintaining a nice texture in your rice.
4. Use High Heat: Cooking on high heat helps achieve that perfect stir-fried flavor. Make sure your pan is hot before adding the vegetables and cauliflower rice to get that nice, charred finish.
How to Make Cauliflower Fried Rice with Eggs Recipe?
Cauliflower Fried Rice with Eggs Recipe
Equipment
- 1 Large skillet For cooking the fried rice
- 1 Food processor For ricing the cauliflower
Ingredients
- 1 medium Cauliflower Riced
- 2 tbsp Olive oil
- 1 cup Mixed vegetables Chopped (carrots, peas, bell peppers)
- 3 large Eggs Beaten
- 2 tbsp Soy sauce
- 2 cloves Garlic Minced
- 1 tsp Ginger Minced
- to taste Salt and pepper
- 2 stalks Green onions Sliced
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the beaten eggs and scramble until cooked through. Remove from skillet and set aside.
- In the same skillet, heat the remaining tablespoon of olive oil. Add the minced garlic and ginger, and sauté for a minute.
- Add the mixed vegetables and cook until they are tender.
- Add the riced cauliflower to the skillet, stirring to combine with the vegetables.
- Pour the soy sauce over the cauliflower mixture and stir-fry for 5-7 minutes, until the cauliflower is tender but not mushy.
- Return the scrambled eggs to the skillet, mix well, and season with salt and pepper to taste.
- Stir in the sliced green onions and serve hot.
