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Growing Good Food at Home

Cauliflower Fried Rice

This is a low-carb option for those who want all the flavor of Chinese fried rice, but none of the guilt.

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Cauliflower fried rice

Cauliflower Fried Rice

This is a low-carb option for those who want all the flavor of Chinese fried rice, but none of the guilt.

  • Author: Norann Oleson
  • Prep Time: 16 minutes
  • Cook Time: 35 minutes
  • Total Time: 51 minutes
  • Yield: Serves 8
  • Category: Entrées

Ingredients

Scale
  • 2 cups fresh or frozen­ peas
  • 1/2 cup water
  • 4 tablespoons sesame oil, divided
  • 4 cups cubed pork loin
  • 6 green onions, sliced
  • 1 large carrot, diced
  • 2 cloves garlic, minced
  • 5 cups grated/riced cauliflower
  • 6 tablespoons soy sauce
  • 2 eggs, beaten

Instructions

  1. Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
  2. Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
  3. Heat remaining 2 tablespoons sesame oil the wok. Sauté green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower is tender but firm to the bite, 4 to 5 minutes.
  4. Stir pork, peas, and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
  5. Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

Have you tried this recipe? It’s a great alternative to fried rice—please tell us how it turned out for you.

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