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4.19
from
11
votes
Vegetable Fried "Rice" Recipe
A simple and fast vegetable fried rice that uses cauliflower in place of rice for extra nutrition.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Side Dish
Cuisine:
Asian
Servings:
4
+
Calories:
240
kcal
Author:
Katie Wells
Ingredients
1
head
cauliflower
(fresh, frozen will not work)
3
eggs
1
large
carrot
½
cup
frozen peas
1
small
zucchini
1
onion
¼
cup
coconut aminos
¼
cup
sesame oil
(or coconut oil)
1
tsp
garlic powder
salt
and
pepper
to taste
Instructions
Finely chop the carrot and onion and zucchini.
Heat half of the sesame or coconut oil in a large skillet on medium high heat.
Add the carrot and onion and sauté until starting to soften.
Add zucchini and add peas.
While those are cooking, grate the cauliflower using a cheese grater or food processor.
When vegetables are cooked, remove from heat and set aside.
Add the rest of the oil and the cauliflower to the skillet.
Cook, stirring constantly, for 3-4 minutes until cauliflower is starting to soften but not mushy.
Make a hole in the center of the mixture to reach the bottom of the pan and crack the eggs in to the hole.
Sprinkle with 2 tablespoons of the coconut aminos and the garlic powder, salt, and pepper.
Scramble the eggs in to the mixture.
When eggs are cooked, return vegetables to the pan and stir.
Add the remaining coconut aminos and stir until everything is heated and flavors are combined.
Enjoy!
Notes
Add precooked chicken to make chicken fried "rice" and a complete meal.
Nutrition
Serving:
1
1/2 cups
|
Calories:
240
kcal
|
Carbohydrates:
15.5
g
|
Protein:
7.4
g
|
Fat:
17.1
g
|
Saturated Fat:
3
g
|
Cholesterol:
123
mg
|
Sodium:
405
mg
|
Fiber:
4.2
g
|
Sugar:
5.5
g