Perfect Cauliflower Fried Rice (with cashews!)
Cauliflower fried rice is flavored with ginger, soy sauce and sesame oil, and cooks up in one pan! Lighter, yet filling, it has soft scrambled eggs, chicken and cashews.
- 2 tablespoons sesame oil divided
- 4 eggs beaten
- salt & pepper
- 1 onion chopped very small
- 2 cups carrots chopped very small
- 2 tablespoons ginger grated
- 4 cloves garlic minced
- 4 cups riced cauliflower roughly half a large head of cauliflower; see note 1
- 1 cup frozen peas
- 2 cups chicken optional; cooked, cooled, chopped; see note 2
- ¼ cup soy sauce
- 1 tablespoon sesame seeds
- 2 tablespoons green onions
- 5 tablespoons cashews
Scramble your eggs- Heat a non-stick pan over medium heat; add 1 tablespoon of sesame oil, then the eggs. Season with salt and pepper, then cook, scrambling until soft, fluffy and set. Transfer to a clean plate and clean the pan if necessary.
Sauté onions and carrots- Add 1 tablespoon of sesame oil to the pan, then add the onions and carrots. Sauté for 5 or so minutes, until onions are soft and translucent.
Add garlic & ginger- Make a space in the middle of the onions and carrots, and add the garlic and ginger to the pan. Cook, stirring slightly, for 1 minute, or until fragrant. Then mix everything up so the garlic doesn't burn.
Add vegetables & chicken- Add the riced cauliflower, frozen peas and chicken to the pan. Stir until everything is combined. Cook for another 5 or so minutes until cauliflower rice is softened slightly (but not mushy).
Add eggs and soy sauce- Lastly, add in the scrambled eggs and soy sauce to the pan. Toss everything up for 1-2 minutes, until the eggs are heated back through and soy sauce coats everything.
Garnish- Top with sesame seeds, green onions and cashews. Enjoy!
1- you may rice your own cauliflower, or use store bought. If using frozen cauliflower, add it to the pan frozen and increase the cook time. If using cauliflower crumbles or larger than rice-sized pieces, you'll need to increase the cook time
2- you can omit the chicken, or swap it for shrimp or pork; make sure your protein is fully cooked before adding it.
3- to lower the carb count, replace carrots & peas with lower carb veggies like brussels sprouts, zucchini or bell peppers.
Store in an air tight container in the fridge for up to 4 days; it does not smell good after storing but it tastes great!
I do not recommend freezing as the cauliflower rice absorbs the sauce, softening it.
Reheat in an open pan on the stove over medium heat until steaming hot. Reheat in the microwave until steaming hot.
Serving: 1.5cups *see note 3 | Calories: 257kcal | Carbohydrates: 19g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 122mg | Sodium: 473mg | Potassium: 713mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7515IU | Vitamin C: 66.2mg | Calcium: 88mg | Iron: 2.6mg