Name: Cauliflower Fried Rice with Veggies and Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Asian-inspired
Ingredients: 1 medium cauliflower head or 4 cups cauliflower rice; 1/2 cup peas; 1/2 cup carrots, diced; 1/2 bell pepper, diced; 2 eggs, beaten; 3 tbsp soy sauce or tamari (for gluten-free); 2 tbsp sesame oil or olive oil; 1/2 small onion, diced; 2 cloves garlic, minced; 1 tsp ginger, minced (optional); 2 green onions, chopped (for garnish); Salt and pepper to taste

Cauliflower Fried Rice with Veggies and Eggs is a healthy, low-carb alternative to traditional fried rice. The cauliflower rice is a perfect base, soaking up the savory flavors of soy sauce and seasoning while being complemented by colorful vegetables like peas, carrots, and bell peppers.

Adding eggs provides a satisfying protein boost, while the crunch of the cauliflower gives a delightful texture. It’s a quick and easy dish, perfect for meal prep or a light, flavorful dinner. Plus, it’s versatile—feel free to add your favorite vegetables or even shrimp or chicken!

Recipe Tips and Tricks:

Use fresh or frozen cauliflower rice for convenience.
For extra flavor, sauté garlic and ginger before adding the vegetables.
Add soy sauce or tamari for a gluten-free option.
Customize the veggies based on what you have on hand.
For more protein, add tofu or a sprinkle of sesame seeds.
Make sure the cauliflower rice is dry before cooking to avoid sogginess.

Yield: 4 servings

Cauliflower Fried Rice with Veggies and Eggs

A healthy, low-carb fried rice alternative made with cauliflower, veggies, and eggs, perfect for a quick meal.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 medium cauliflower head or 4 cups cauliflower rice
1/2 cup peas
1/2 cup carrots, diced
1/2 bell pepper, diced
2 eggs, beaten
3 tbsp soy sauce or tamari (for gluten-free)
2 tbsp sesame oil or olive oil
1/2 small onion, diced
2 cloves garlic, minced
1 tsp ginger, minced (optional)
2 green onions, chopped (for garnish)
Salt and pepper to taste

Instructions

Cut the cauliflower into florets and pulse in a food processor until it resembles rice-sized grains.
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add onion, garlic, and ginger, cooking for 2 minutes until fragrant.
Add the peas, carrots, and bell pepper, cooking for 3-4 minutes until tender.
Push the vegetables to the side of the pan and add the remaining oil. Scramble the eggs in the empty side until cooked, then mix with the vegetables.
Add the cauliflower rice and soy sauce, stirring to combine. Cook for 5-7 minutes until the cauliflower is tender but not mushy.
Season with salt, pepper, and garnish with green onions. Serve hot.

Notes

For a spicier version, add a drizzle of sriracha sauce or chili flakes. Leftovers can be stored in the fridge for up to 3 days.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 229Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 93mgSodium 1085mgCarbohydrates 20gFiber 8gSugar 8gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.