Low-carb cauliflower fried rice with egg

Low-carb cauliflower fried rice with egg: a quick pan dish with cauliflower, egg, peas and soy sauce – savoury, with plenty of protein and easy for every day.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 360 kcal per serving
• Protein: 20 g
• Fat: 25 g
• Carbs: 15 g

Ingredients

• 200 g cauliflower
• 2 organic eggs
• 50 g peas
• 1 tbsp sesame oil
• 1 tbsp soy sauce

Method

You’ll need: frying pan · wok · food processor · wooden spoon

1. Break the cauliflower into florets and pulse it in a food processor into fine, rice-like pieces.
2. Heat the sesame oil in a large frying pan or wok and briefly fry the cauliflower rice until it softens slightly.
3. Push the cauliflower to the edge of the pan. Crack the eggs into the gap and stir them in the pan into loose scrambled egg.
4. Mix the scrambled egg into the cauliflower and add the peas. Season everything with the soy sauce and toss only briefly.
5. Take the pan off the heat in good time so the cauliflower keeps a little bite and the peas stay fresh.
6. Serve the cauliflower fried rice hot right away, straight from the pan if you like.

Good to know

When it needs to be quick, this dish is often just right. Warm, savoury and pleasantly light – without any fuss.

Swaps

Sesame oil → olive oil (mainly monounsaturated fats), soy sauce → tamari (gluten-free alternative), peas → edamame (also provide protein and fibre)

Allergens

Contains egg, soya, sesame and gluten (soy sauce; tamari is a gluten-free alternative); usually good for children if the soy sauce is used sparingly, and generally fine in pregnancy with a fresh egg cooked until firm and good kitchen hygiene.

Dairy-free recipes