Low-carb cauliflower fried rice
Low-carb cauliflower fried rice with grated cauliflower, eggs and peas. An Asian-style dinner from the pan that swaps classic rice for low-carb veg.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 10 min
- Total time: 20 min
- Calories: 260 kcal per serving
- Protein: 18 g
- Fat: 16 g
- Carbs: 12 g
Ingredients
- 400g cauliflower
- 2 organic eggs
- 100g peas
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 clove of garlic
Method
You’ll need: frying pan · chopping board · knife · grater · wooden spoon
- Grate the raw cauliflower on a coarse grater, or pulse it in a food processor into fine, rice-sized crumbs.
- Peel the garlic, chop it finely and fry it very briefly in the dark sesame oil in a large frying pan over a high heat.
- Add the cauliflower rice and the frozen peas to the hot pan and fry everything for a good five minutes, stirring constantly.
- Push the veg to the edge of the pan, crack the eggs into the empty centre and quickly stir them into a crumbly scramble.
- Mix the set egg with the veg, deglaze the pan with the salty soy sauce and serve straight away, piping hot.
Good to know
Going low-carb doesn't mean giving up Asian classics. Finely chopped cauliflower mimics the texture of rice remarkably well.
Swaps
Peas → edamame (if you want to raise the protein content of the dish even further and bring out its Asian character).
Cooking tips
Never fry the cauliflower for too long and never add water to the pan, or it turns soggy and falls apart into a mush.
Storage
Reheated cauliflower often develops a very strong cabbage smell. This dish is best eaten piping hot, straight from the wok.
Allergens
Contains egg and soya. Contains gluten from standard soy sauce. Contains: sesame.
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