CryoCove Recipe

Cauliflower Fried Rice

Name: Cauliflower Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 large head cauliflower, riced; 2 large eggs; 1/2 cup frozen peas and carrots; 2 tbsp soy sauce or tamari; 1 tbsp sesame oil; 2 cloves garlic, minced; 2 green onions, sliced

A low-carb take on fried rice using riced cauliflower with scrambled eggs, peas, carrots, and sesame-soy seasoning.

Prep

10m

Cook

10m

Total

20m

Servings

Calories

280

Macro Breakdown

Protein16g (32%)

Carbs18g (36%)

Fat16g (32%)

Diet

omnivorepescatarianvegetariangluten-freeketopaleo

Goal

fat-losslongevity

Pillar Benefits

FoodSleep

Ingredients

1 large head cauliflower, riced
2 large eggs
1/2 cup frozen peas and carrots
2 tbsp soy sauce or tamari
1 tbsp sesame oil
2 cloves garlic, minced
2 green onions, sliced

Instructions

1
Heat sesame oil in a large wok over high heat.
2
Scramble eggs in the wok, break into pieces, and set aside.
3
Add garlic and peas/carrots, stir-fry for 2 minutes.
4
Add riced cauliflower and stir-fry for 4-5 minutes until slightly golden.
5
Add soy sauce and scrambled eggs back in. Toss together.
6
Garnish with green onions.

Tips

*Make sure the wok is very hot before adding cauliflower to avoid a steamed texture.
*Add cooked shrimp, chicken, or tofu for extra protein.

Frequently Asked Questions

How many calories are in Cauliflower Fried Rice?

Cauliflower Fried Rice has 280 calories per serving with 16g of protein. It's a great option for a healthy lunch meal.

How long does it take to make Cauliflower Fried Rice?

This recipe takes 10 minutes of prep and 10 minutes of cooking, for a total of 20 minutes from start to finish.

Is Cauliflower Fried Rice suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, pescatarian, vegetarian, gluten-free, keto, paleo. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Heat sesame oil in a large wok over high heat.

Scramble eggs in the wok, break into pieces, and set aside.

Add garlic and peas/carrots, stir-fry for 2 minutes.

Add riced cauliflower and stir-fry for 4-5 minutes until slightly golden.

Add soy sauce and scrambled eggs back in. Toss together.

Garnish with green onions.