Fried "Cauliflower Rice" with Veggies
Fried rice is a staple food where we live. If you have never tried to swap normal rice for raw blended cauliflower then give this recipe a try. Cauliflower fried rice is a low carb, easy to make weeknight favorite at our home. Perfect dish to clear out the fridge. Works without the egg as well if you want to keep it vegan.
Servings: 2
Calories: 303kcal
Ingredients
- 1 cup green peas (frozen)
- 1 cup carrot finely chopped
- 1 cup red cabbage chopped
- 1-2 cup spinach shredded
- 1/2 small to medium head cauliflower (1 head = 4-5 cups mixed into grains)
- 2 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 1/2 cup onion chopped
- 2 teaspoons soy sauce/Tamari
- 1/2 lime/lemon juice only (use less if using lemon)
- 1/4 cup spring onion chopped
- 1/4 cup unsalted peanuts toasted
- black pepper to taste
- sea salt to taste
- 1 teaspoon turmeric powder
- 2 egg (optional)
Instructions
- Pulse cauliflower in a small blender until pieces are the size of a rice grain.
- Heat coconut oil over high heat in a wok. Saute onion for 1 min. Add ginger and garlic and cook until onions are soft.
- Add red cabbage, peas, and carrots. Stir fry for 5 minutes on high heat or until carrots are soft. Add more coconut oil if needed.
- Optional: push everything to the side. Reduce heat and scramble/cook eggs in the middle of the wok. Mix scrambled eggs with veggies.
- Add soy sauce or tamari, spinach, lime juice and cauliflower rice and stir fry for 2-3 minutes on high heat.
- Season with turmeric powder, salt and pepper to taste
- Serve with toasted peanuts and spring onions.
Notes
- These were my ingredients for the fried cauliflower but you could make this dish with any leftover veggie to clear out your fridge.
- Use extra virgin (or refined) coconut oil for this as fried cauliflower rice is cooked at high temperatures and it adds a yummy coconut flavor when using extra virgin. Click here for more info about refined and extra virgin coconut oil.
- Tamari and soy sauce share a similar color and flavor and are both a byproduct of fermented soybeans. The only difference, Tamari is made without wheat and doesn’t contain any gluten.