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Easy Cauliflower Fried Rice with frozen riced cauliflower, zucchini, onions, garlic and egg. #holisticyum
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5 from 1 vote

Quick & Easy Cauliflower Fried Rice

Easy Cauliflower Fried Rice with frozen riced cauliflower, zucchini, onions, garlic and egg. A flavorful low carb side dish for when you're craving take-out.
Course Side Dish
Cuisine Chinese
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 115kcal
Author Christine Mello

Equipment

  • Cast Iron Pan
  • Spoonula
  • Chef's Knife

Ingredients

  • 2 tbsp unsalted butter divided, vegetable oil or margarine for dairy-free
  • 1 large egg
  • 1 small zucchini diced
  • 1 medium green onion green only, sliced thin
  • 1 tsp minced garlic
  • 2 cups cauliflower rice
  • 1 tbsp soy sauce or tamari for (GF)
  • 1 tsp rice vinegar
  • 2 tsp toasted sesame oil
  • 1 tsp fish sauce optional
  • 1 tbsp chopped almonds optional

Instructions

  • Over medium heat, melt 1 TBSP butter in skillet. Add egg, chopping it up with a wooden spoon while cooking over medium heat until scrambled. Transfer to plate.
  • Add zucchini, onions and garlic to skillet, saute over medium heat until softened and just beginning to brown. Transfer to plate with eggs.
  • In same skillet, melt remaining butter over medium heat, add cauliflower and saute for 3 - 4 minutes. Cauliflower will begin to crisp slightly around edges. Stir in soy sauce, rice vinegar and fish sauce.
  • Add eggs and vegetables back to skillet and stir into cauliflower. Drizzle sesame oil over mixture and stir gently to coat. Remove pan from heat. Garnish with additional green onions and chopped almonds.

Nutrition

Serving: 0.5cup | Calories: 115kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 412mg | Potassium: 326mg | Fiber: 2g | Sugar: 2g | Vitamin A: 341IU | Vitamin C: 40mg | Calcium: 30mg | Iron: 1mg