Cauliflower Fried Rice is a quick, easy, low-carb dinner idea that is made with frozen veggies and comes together in just 20-minutes. I love using a combination of eggs and egg whites to increase the protein content of this meal and I add lots of flavor by using a combination of ginger, garlic, soy sauce, and toasted sesame oil. This recipe had so much flavor, color, and texture; it’s like a party in a pan!

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TIME STAMPS
0:00 Intro
0:25 Prepping the scrambled eggs
0:44 Prepping the chopped onion
0:59 Prepping the garlic
1:16 Prepping the ginger
1:26 Prepping the pepper
1:35 Frozen cauliflower or fresh cauliflower
2:12 Making the scrambled eggs
2:55 Making the fried riced cauliflower
4:43 Finishing the dish
5:19 Outro

CAULIFLOWER FRIED RICE
2 eggs
1/2 cup egg whites
2 teaspoon sesame oil
1/2 onion chopped
2 garlic cloves chopped
1 teaspoon grated ginger
2 cups frozen mixed vegetables I like peas, green beans, corn + carrot combo
1/2 red bell pepper chopped
4-5 cups cauliflower rice
3-4 tablespoons soy sauce
5 green onions, minced
Instructions

Whisk together eggs and egg whites. Coat a small nonstick pan with cooking spray and scramble eggs until done. Season with salt and pepper and set aside.

Heat sesame oil in a large nonstick skillet or cast iron skillet. Add in the onions, garlic, ginger, and a pinch of salt. Cook for about 4 minutes or until the onions are tender and translucent.

Stir in frozen veggies, red bell pepper, cauliflower rice, and soy sauce. Cover and cook for 5-8 minutes or until the “rice” is tender and the veggies are heated through.

Top with green onions and sesame seeds (if using). Enjoy!

NOTES
Storing leftovers: Place any leftover cauliflower fried rice in an airtight storage container and store it in the refrigerator for 3-4 days. Any longer than that and it will start to get soggy.

Reheating: Reheat the fried rice in a hot skillet or in the microwave for a few minutes.

Freezing: We don’t recommend freezing this recipe. I haven’t tried it but I think it will get soggy and mushy when reheated.

NUTRITIONAL ANALYSIS
Serving: 1serving | Calories: 188kcal | Carbohydrates: 25g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 930mg | Potassium: 881mg | Fiber: 8g | Sugar: 5g | Vitamin A: 5355IU | Vitamin C: 110mg | Calcium: 93mg | Iron: 3mg

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#cauliflowerfriedrice #ketodinnerrecipe #lowcarbdinnerrecipe

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