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One Skillet Cauliflower Fried Rice

Course Main Course
Cuisine American
Keyword One Skillet Cauliflower Fried Rice
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Calories 255kcal

Ingredients

  • 1 medium cauliflower
  • 4 large egg
  • 1/2 cup, chopped onion
  • 3 clove garlic
  • 3 medium carrot
  • 1 cup corn, frozen
  • 3/4 cup green peas, frozen
  • 5 tablespoon soy sauce, low sodium
  • 1 1/2 tablespoon coconut oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Instructions

  • Cut cauliflower into florets, discarding the tough core of the vegetable. Wash and dry florets. Using a food processor and the "S" blade, pulse the cauliflower until it is crumbly and resembles rice. Depending on the size of your food processor, you may have to do this in multiple batches. Once you are done "ricing" the cauliflower, set it aside.
  • In a large skillet, heat the coconut oil over medium heat. Once the oil is hot, add the garlic and onions to the pan. Cook for about 2-3 minutes or until the onions are soft and translucent.
  • Add the peas, carrots, and corn to the skillet and cook for 6-8 more minutes, or until the carrots have started to soften.
  • Next, add the riced cauliflower to the pan. Cover and cook for about 7-9 minutes or until the cauliflower is soft.
  • Add the whisked eggs and coconut aminos or soy sauce to the pan, mixing with a large spoon until all veggies are evenly coated with egg. Cook for 3-5 more minutes or until eggs are cooked.
  • Serve warm. Store leftovers in fridge for 5-7 days.
  • Serves 4.

Nutrition

Calories: 255kcal | Carbohydrates: 26g | Protein: 17g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 186mg | Sodium: 337mg | Fiber: 7g | Sugar: 11g