Cauliflower Fried Rice
This easy recipe for Cauliflower Fried Rice is perfect for those who love the Asian cuisine but are watching the carbs a little bit. Or for people who are keen about the daily veggie intake. Or simply for those who want to try something different and eat healthy. It’s a great side dish but you can definitely have it by itself as a small meal too.
Cauliflower rice became a big staple in my kitchen since the Whole30 I did last month. I honestly pretty much ignored it before, always giving way to the classic white rice. But as the normal rice is not allowed on Whole30 and I still felt like Asian dishes, I finally gave the cauliflower alternative more space. And totally fell in love with it. Of course it’s a bit different than a normal rice. But don’t be afraid about the taste. Once it’s seasoned, you can hardly say it’s from cauliflower. And I just love the fact that having cauliflower rice as a side dish means more veggies on the plate and bit less carbs in my diet. And it’s actually easier to digest for me than a classic rice. So it’s a win win.
What do you think about this alternative? Would you give the Cauliflower Fried Rice a go?
- 2 tbsp oil for cooking
- 1 egg
- Ca. 200g cauliflower rice (I used store bought, but it's very easy to make)
- 2 carrots, peeled and chopped in small cubes
- ½ small zucchini, chopped
- Ca. 100g green beans, chopped
- Ca. 100g red cabbage, chopped
- 3 pcs green onions, chopped
- 1 chilli, chopped
- 1 kefir lime leaf
- ½ handful parsley
- 1 handful Thai basil
- 4 tbsp coconut aminos
- 2 tsp sesame oil
- Salt and pepper
- Some of the ingredients are listed in approximate amounts because they are only guiding and you can definitely add more or less of each, according to your preferences. However, for me this combination was accurately balanced.
- Place a wok pan over a high heat. Pour in 1 tbsp of oil and let it heat.
- Crack the egg in the wok and swirl it around, quickly coating the sides of the wok. Flip the egg and beat it in chunks with a wooden spoon. Take the egg out of the wok and place it aside. This whole step is very quick and takes only about a minute.
- Put the wok back to the stove and pour 1 tbsp of oil in and let it heat.
- Add the carrots and the spices and fry for 1-2 minutes.
- Add the rest of the veggies, including the cauliflower rice and fry for 2 more minutes.
- Stir in the egg, coconut aminos and sesame oil and serve.
- The Cauliflower Fried Rice is a great base for the Ginger Pork Meatballs (as on the pictures).