Cauliflower "Fried" Rice - Capital Area Food Bank
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Servings: 8

Diet: Vegetarian & Gluten-Free

Per Serving: 90 Calories | 11g Carbs | 2g Sugar | 4g Fiber | 3.5g Fat (0.5g Sat Fat) | 6g Protein | 340mg Sodium

Ingredients

  • 1 tablespoon oil
  • 1 (12 ounce) bag of frozen peas and carrots or canned equivalent
  • 1 bunch green onions, chopped
  • 2 eggs
  • 1 head cauliflower, grated using a box grater or pulsed in a food processor
  • 3 tablespoons low-sodium soy sauce

Instructions

  1. Heat the oil in a large skillet over medium heat. Add the peas and carrots and stir occasionally until warmed through, about 2-3 minutes. Add the green onions and cook for 1 minute. Transfer the vegetables to a plate.
  2. Break both eggs into the skillet and scramble until cooked through, about 3 minutes.
  3. Return the vegetables to the skillet with the eggs. Stir in the grated cauliflower and soy sauce. Cover and cook until the cauliflower softens, about 3 minutes.

Try This! Use different combinations of fresh, frozen or canned vegetables.

Make it Gluten-free: Use gluten-free soy sauce or tamari instead of regular soy sauce.

Download the Recipe Card