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Egg Fried Cauliflower Rice by Emma Eats & Explores - Grain-Free, Gluten-Free, Dairy-Free, Sugar-Free, Vegetarian, Paleo, Primal, Whole30, SCD

Egg Fried Cauliflower Rice

A lighter alternative to the traditional Chinese dish, made using cauliflower instead of rice
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Salads & Sides
Cuisine Asian, Chinese, Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Pescatarian, Primal, Refined Sugar-Free, SCD, Vegetarian, Whole30
Servings 2 people

Ingredients
  

  • 1 tbsp sesame oil any oil is fine but I prefer the nutty taste of sesame oil in Asian dishes.
  • 5 spring onions (scallions)
  • 2 cloves garlic
  • 1/2 head cauliflower (riced)
  • 3 tbsps frozen peas
  • 2 eggs
  • salt & pepper

Instructions
 

  • Rice the cauliflower in a food processor or by grating it.
  • Slice the spring onions (scallions) and the garlic.
  • Heat the sesame oil in a wok or frying pan and fry the spring onions (scallions) and garlic for a couple of minutes to soften them.
  • Add the riced cauliflower and frozen peas and cook for a couple of minutes to soften the cauliflower and defrost the peas.
  • Make a small well in the side of the wok in which to cook the eggs.
  • Crack the eggs into a cup and whisk to combine the yolks and whites.
  • Pour into the well and scramble until the egg is cooked all the way through.
  • Stir the cooked eggs through the rest of the dish.
  • Season well with salt and pepper and serve.