Low-carb Cauliflower Fried Rice

Becca
by Becca
2 servings
20 min

Since I'm now pretty much cauliflower's biggest fan, and found it so wonderful in my cauliflower hummus and my cauliflower pizza, I thought I'd see how it held up as an alternative to a different carb - rice! I've seen cauliflower rice all over the web, but rather than serve it plain, I decided to use it in one of my favourite rice dishes, and make cauliflower fried rice.


Another roaring success.


Cauliflower can literally do no wrong in my eyes at the moment.

Cauliflower rice is basically just raw cauliflower whizzed up in a food processor until it resembles rice - it only takes a few seconds. Then you can steam it or sauté it however you please.

Low-carb Cauliflower Fried Rice
Recipe details
  • 2  servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Ingredients
  • 350 g cauliflower around 1/2 a head
  • 1 tablespoon oil
  • 3 cloves garlic minced
  • 75 g mixed stir-fry vegetables
  • 2 eggs lightly beaten
  • 3 tablespoon soy sauce
  • Black pepper
Instructions
Break the cauliflower into small pieces, and put them into a food processor (do a couple of batches if you only have a small one). Blitz for a few seconds, until the mixture resembles rice.
Heat the oil in a wok, and add the cauliflower rice. Cook for several minutes over a medium heat, stirring occasionally, until the cauliflower begins to turn just slightly golden brown.
Add the garlic and vegetables, and cook for a further 4-5 minutes.
Make a well in the centre of the pan, and break in the eggs. Break the yolks, and scramble them gently, trying not to pull in too many of the other ingredients. Cook over a fairly low heat, gently scraping the eggs off the bottom of the pan, until they are nearly cooked. Gradually mix the other ingredients in with the eggs until the eggs are fully cooked.
Add the soy sauce and plenty of black pepper, mix well, and serve warm.
Becca
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