Keto Dinner | Healthy Cauliflower Fried Rice

This Healthy Cauliflower Fried Rice tastes just as delicious as your typical take-out favorite, but without all the calories and carbs!  This dish is packed with veggies and easily made in just 15 minutes!

Looks like your typical fried rice, eh?  You know…every person’s take-out dream that we like to order on those cheat days when we don’t want to count our calories.  Well no need to cheat with this version!  This entire recipe is nothing but veggies and you honestly wouldn’t know the difference.  I’ll admit, I was pretty skeptical at first….I mean how on earth could cauliflower taste like rice?!  Well it’s soft, tender and grainy just like rice, the flavors are all amazing and I think it looks pretty spot on.  Oh and the best part??  A typical serving of fried rice from your favorite take-out restaurant can run you over 529 calories (um no thanks), but you can enjoy this delicious “rice” for only 131 calories!  I think that’s reason enough to give this recipe a try, don’t ya think?  Throw in some chicken or fish and you’ve got a complete meal!

This healthy vegan cauliflower fried rice is so good, so easy, so healthy, so filling! If you’re craving fried rice, this is the perfect, healthy, vegan alternative to the classic Asian dish.

This recipe is really easy to make and one of my favourite weeknight dinners. It takes less than 20 minutes and even less if you pre the riced cauliflower ahead of time. As for the oil in this recipe, although most of my recipes are oil-free, I would suggest keeping the sesame oil in this recipe as it really gives the dish that “fried rice” flavour.

Healthy Cauliflower Fried Rice

Ingredients:

• 1 Tbsp light brown sugar
• ⅛ tsp. ground ginger
• Pinch red pepper flakes
• 2 Tbsp green onions, chopped
• 2 eggs, beaten
• 1 Tbsp sesame oil
• ¼ cup low sodium soy sauce
• 1 head cauliflower, chopped into florets
• 1 small yellow onion, finely chopped
• ½ cup frozen peas
• ½ cup carrots, cubed

Instructions:

1. First, Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
2. Second, Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.
3. Next, Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
4. Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
5. Stir in cauliflower "rice" and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
6. Top with green onions, serve and enjoy!

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