This is a low-carb option for those who want all the flavor of Chinese fried rice, but none of the guilt.Print
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.
- Prep Time: 16 minutes
- Cook Time: 35 minutes
- Total Time: 51 minutes
- Yield: Serves 8
- Category: Entrées
- 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
- 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.
- 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.
- 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.
- Stir pork, peas, and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
- 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.