Ingredients
Scale
- 1 medium head cauliflower, grated or processed into rice
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 carrot, diced
- 1/2 cup frozen peas
- 2 eggs, beaten
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 2 green onions, sliced (for garnish)
Instructions
- Grate the cauliflower or pulse in a food processor until it resembles rice.
- Heat 1 tbsp oil in a large pan over medium heat. Add garlic and onion, cook until fragrant.
- Add carrot and peas, stir-fry for 2-3 minutes until softened.
- Push vegetables to one side, pour beaten eggs into the pan. Scramble until cooked.
- Add cauliflower rice and remaining oil. Stir-fry for 5 minutes.
- Pour soy sauce and sesame oil over the mixture. Stir well.
- Season with black pepper. Garnish with green onions before serving.
Notes
- Use fresh cauliflower for best texture.
- Add cooked chicken or shrimp for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg