thepioneerwoman
Cauliflower Fried Rice
This fried rice recipe is a lightened up spin on the takeout favorite. Using cauliflower instead of rice, it's a healthy, low-carb meal that's full of flavor.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●skillet
📝 Preparation Steps
1
Working in 2 or 3 batches, place the cauliflower in a food processor and pulse several times until the mixture resembles snow. Transfer the batches of cauliflower to a bowl as you go.
2
In a large skillet, heat the vegetable and sesame oils over medium heat. Add the garlic, ginger, and two-thirds of the scallions and cook, stirring constantly, for ⏱️ 1 minute. Then add the chili paste, stir to combine, and cook for another minute. Increase the heat to medium-high and stir in the carrots, then add the spinach and the cauliflower rice and stir-fry until the cauliflower is tender, 2 to ⏱️ 3 minutes. Add the soy sauce and cook until it is absorbed into the cauliflower, about ⏱️ 1 minute more. Stir to make sure the cauliflower is all coated with deliciousness. Remove from the heat and set aside.
3
Meanwhile, in a nonstick skillet, melt the butter over medium heat and cook the eggs. For sunny side-up eggs, cook on one side until the whites are almost completely set on top. (Or cook them to your liking.)
large eggs4
4
Place a generous bed of the "fried rice" in each bowl and top with an egg. Sprinkle with the sesame seeds and reserved scallions. Add a drizzle of sriracha.
Sriracha, for serving
Nutrition Facts
calories
1111 Calories
fat Content
89 g
fiber Content
15 g
sugar Content
16 g
sodium Content
2391 mg
protein Content
43 g
trans Fat Content
1 g
cholesterol Content
805 mg
carbohydrate Content
30 g
saturated Fat Content
26 g
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