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95% would make again

Veggie Cauliflower Fried Rice

by Alvin Zhoufeatured in Cauliflower Fried Rice 4 Ways

Veggie Cauliflower Fried Rice

Ingredients

for 3 servings

  • 1 head cauliflower
  • ½ onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 cups mushroom (150 g), sliced
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 eggs, beaten

Nutrition Info

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    Calories 172
    Fat 6g
    Carbs 17g
    Fiber 5g
    Sugar 6g
    Protein 13g

Estimated values based on one serving size.

Preparation

  1. Remove all leaves and cut the cauliflower into small florets.
  2. Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
  3. In a large saucepan over medium-high heat, cook onions, bell peppers, mushrooms, salt, and pepper until vegetables are tender but not soft.
  4. Add the cauliflower rice. Cook for about 3-4 minutes until the vegetables are incorporated evenly into the cauliflower.
  5. Spread the rice towards the edge of the pan, creating a well in the center. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
  6. Fold the eggs into the rice.
  7. Enjoy!