Description
A healthy twist on fried rice using cauliflower as a low-carb base, packed with colorful vegetables and lean protein for a nutritious meal.
Ingredients
Scale
- 1 medium head cauliflower, grated or processed into rice-like pieces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup mixed bell peppers, diced
- 1 cup carrots, diced
- 1 cup broccoli florets
- 1 cup cooked chicken breast, diced (or tofu for vegetarian option)
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 2 eggs, beaten (optional)
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan or wok over medium heat.
- Add garlic and onion, sauté until fragrant.
- Add bell peppers, carrots, and broccoli. Stir-fry for 3-4 minutes.
- Push vegetables to one side of the pan and pour beaten eggs into the empty space. Scramble until cooked.
- Add cauliflower rice, cooked chicken (or tofu), soy sauce, and sesame oil. Stir well.
- Cook for 5-6 minutes, stirring occasionally, until cauliflower is tender.
- Season with salt and pepper to taste.
- Garnish with green onions before serving.
Notes
- Use pre-riced cauliflower for quicker prep.
- Add a dash of chili flakes for extra heat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 95mg
Keywords: cauliflower fried rice, healthy stir-fry, low-carb meal, vegetable-packed, lean protein