About the Recipe
This Chinese-style cauliflower fried rice is a healthy, low-carb dish that is ready in minutes.
Ingredients
2 large eggs, beaten
4 TBS oil, divided
3 garlic cloves, minced
1 TBS fresh ginger, minced
1 head cauliflower
4-5 tablespoons soy sauce
1 teaspoon sugar
1/2 cup onion, diced
1/2 cup carrot grated
1/2 cup cabbage, shredded
1 teaspoon rice vinegar (can substitute with any vinegar)
1 teaspoon sesame oil (optional)
Preparation
Grate the cauliflower in a food processor fitted with the grating disc or grate on the large holes of a box or hand-held grater.
Heat 1 TBS of oil in a large skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and wipe the pan clean.
Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the garlic, ginger, onion, carrot, and cabbage and cook, stirring often, until softened but not browned, 3 to 4 minutes.
Add the grated cauliflower, 4 tablespoons of the soy sauce, sugar, and ¼ teaspoon salt. Cook, stirring often until the cauliflower "rice" is tender-crisp. Stir in the rice vinegar, sesame oil, and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.