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Cauliflower Fried Rice Bowl

Cauliflower Fried Rice Bowl

Cauliflower fried rice bowl with crispy edges, eggs, and ginger-soy glaze. A healthy low carb dinner ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 2 tbsp neutral oil divided
  • 3 eggs beaten
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1 cup frozen peas and carrots
  • 5 cups cauliflower rice wrung dry
  • 3 tbsp soy sauce low sodium
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 3 green onions sliced
  • sriracha to serve

Method
 

  1. **Scramble.** Heat 1 tablespoon oil in a large skillet over high heat. Pour in the eggs and scramble for 60 seconds. Transfer to a plate.
  2. **Fry.** Add remaining oil. Stir fry the onion for 2 minutes, then add garlic and ginger for 30 seconds.
  3. **Veg.** Add peas and carrots and stir fry for 2 minutes.
  4. **Crisp.** Add the cauliflower rice in an even layer. Press down and let it sit for 2 minutes before stirring. Continue cooking for 5 to 6 minutes until lightly golden.
  5. **Sauce.** Pour soy sauce and oyster sauce around the edges of the pan. Stir to coat. Return the eggs to the pan.
  6. **Finish.** Off the heat, drizzle with sesame oil and top with green onions. Serve with sriracha.

Notes

Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over high heat for 3 minutes to bring back the crisp. Wring frozen cauliflower rice dry in a clean kitchen towel before cooking.