Ingredients
Scale
- 1 large head of cauliflower, riced
- 2 tablespoons toasted sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 large eggs, lightly beaten
- 1/4 cup low-sodium soy sauce or coconut aminos
- 1/2 cup frozen peas and carrots mix
- 3 green onions, thinly sliced
- 1/2 teaspoon red chili flakes
- 1/4 cup toasted cashews or peanuts
- 1 tablespoon rice vinegar
- Salt and black pepper to taste
Instructions
- Step 1: Rice Cauliflower – Pulse cauliflower florets in a food processor until they reach a grain-like consistency.
- Step 2: Sauté Aromatics – Heat toasted sesame oil in a large wok over medium-high heat and add garlic and ginger.
- Step 3: Soften Vegetables – Add the frozen peas and carrots, stir-frying for 2-3 minutes until they are tender.
- Step 4: Cook Cauliflower – Stir in the riced cauliflower and cook for 5-6 minutes until slightly softened but not mushy.
- Step 5: Scramble Eggs – Push the mixture to the edges of the wok and pour eggs into the center, scrambling until set.
- Step 6: Incorporate Seasoning – Drizzle soy sauce and rice vinegar over the mixture, tossing well to coat all ingredients evenly.
- Step 7: Add Spice – Sprinkle in red chili flakes and black pepper, adjusting seasoning to your personal preference.
- Step 8: Garnish and Serve – Top with sliced green onions and toasted nuts before serving hot.
Notes
To avoid a soggy texture, ensure the cauliflower is dry before cooking and stir-fry over high heat to evaporate moisture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-fusion
- Diet: Ketogenic
Nutrition
- Serving Size: 1.5 cups
- Calories: 195 kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0.1g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 93mg
Keywords: cauliflower rice, keto, low carb, gluten-free, healthy dinner, grain-free