CAULIFLOWER FRIED RICE
Here is a low-carb version of fried rice, loaded with vegetables to satisfy your cravings for Chinese takeout. The cauliflower florets are quickly chopped and sautéed to create a tasty fried "rice" dish!
Ingredients
- 2 eggs whisked
- 3 cloves garlic minced
- 1 teaspoon sesame seeds
- 1 small white or yellow onion diced
- 4 tablespoons butter divided
- 1/2 teaspoon toasted sesame oil
- 2 medium carrots peeled and diced
- 1/4 cup green onions thinly sliced
- 4 cups cauliflower rice raw cauliflower diced
- 1/2 cup frozen peas
- 3 tablespoons soy sauce or more to taste
Instructions
First, using a large sauté pan, melt 1 tablespoon butter over medium heat. When hot, add the beaten egg, stirring only occasionally until it is slightly scrambled. Remove from the mold and set aside.
Then, melt two additional tablespoons of butter and increase heat to medium-high. Add the diced carrots, onion and peas. Stir to coat with butter and cook until slightly brown, stirring occasionally, about 3 to 5 minutes. Add the garlic and cook for another minute.
Push the sautéed vegetables on the sides of the pan, add the remaining tablespoon of butter in the middle of the pan and add the cauliflower rice. Stir quickly to distribute the melted butter, but let it brown slightly without stirring for a few minutes. Once the bottom of the cauliflower begins to brown, stir all the vegetables together and cook for a few more minutes.
Stir in green onions, soy sauce, sesame oil, sesame seeds and cooked egg. Remove from fire. Serve with additional sesame seeds, if desired. Happy Cooking Time.
