Fried Rice is so delicious whether you use it as a side dish or eat it on its own. But what is not so delicious, is that on average it has about 42 grams of carbs… no one likes 42 grams of carbs… they are mean to you and your blood sugar level. So instead of eating all of those bad carbs, we switch out the white rice for some lovely and healthy Riced Cauliflower and Tah-Dah! – your fried rice is no longer mean to you or your blood sugar. This low-carb Cauliflower Fried Rice is an excellent, high fiber substitute that pairs great with my Low-Carb Sesame Chicken recipe!
- 1 tbsp Sesame Oil
- 1 large carrot, diced
- 2 cloves of garlic, minced
- 1 white onion, chopped
- 1 & 1/2 cups Green Beans, chopped
- 1 cup of mushrooms, chopped
- 4 cups Riced Cauliflower (Fresh of Frozen)
- 3 tbsp Sesame oil (Separate from the other tbsp of sesame oil)
- 2 tbsp Low Sodium Soy Sauce
- 2 Large Eggs, beaten
- 4 green onions, minced
- Extra Low Sodium Soy Sauce
- If using frozen riced cauliflower, follow the instructions on the package to cook in the Microwave. If using fresh cauliflower, roughly chop the head of cauliflower and put in the food processor until it looks like grains of rice, then place in a microwave safe bowl and steam in the microwave for 3 minutes.
- In a large pan, heat one tbsp of sesame oil on medium heat. Add in the carrot, green beans, white onion, mushrooms, and minced garlic. Cook until carrots are tender, about 5 minutes.
- Add the riced cauliflower, remaining sesame oil, and the soy sauce. Stir in until the riced cauliflowers and other veggies are thoroughly combined. Make a well in the center of the pan, reduce to low heat and pour the beaten eggs into the well. Gently and continuously stir them until eggs are fully cooked and scrambled.
- Stir the mixture to evenly disperse the scrambled eggs. Sprinkle with the chopped green onions and extra soy sauce to taste. Serve as a side dish, but pairs great with my Low-Carb Sesame Chicken recipe! Enjoy!