Craving the delicious flavors of fried rice without the guilt? Get ready to revolutionize your meal prep with our mind-blowing Egg Fried Not Rice! This game-changing recipe transforms humble cauliflower into a mouthwatering, protein-packed dish that'll make you forget all about traditional fried rice. Whether you're following a low-carb diet, looking to cut calories, or simply wanting to sneak more vegetables into your meals, this recipe is about to become your new obsession!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 2 cups cauliflower rice
- 3 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Prepare the cauliflower rice by pulsing fresh cauliflower florets in a food processor until they resemble rice-like granules. If using pre-riced cauliflower, ensure it's thoroughly dried to prevent excess moisture.
- Heat sesame oil in a large non-stick skillet or wok over medium-high heat. The oil should be hot but not smoking.
- Add mixed vegetables to the skillet and stir-fry for 2-3 minutes until they become slightly tender but retain their vibrant color and crispness.
- Push the vegetables to one side of the skillet and create a clear space for the beaten eggs. Pour the eggs directly into the empty space and let them set slightly.
- Scramble the eggs gently, breaking them into small pieces and mixing them with the vegetables.
- Add the cauliflower rice to the skillet, stirring continuously to prevent sticking and ensure even heating.
- Pour soy sauce over the mixture, stirring to distribute the flavor evenly throughout the dish.
- Season with salt and pepper, adjusting to your taste preferences.
- Continue cooking for an additional 3-4 minutes, ensuring the cauliflower rice is heated through and slightly crispy.
- Remove from heat and garnish with freshly chopped green onions.
- Serve hot immediately, enjoying the low-carb, vegetable-packed alternative to traditional fried rice.
Tips
- Moisture is the Enemy: Make sure your cauliflower rice is completely dry before cooking. Use a clean kitchen towel to pat it down and remove excess moisture, ensuring a crispy, rice-like texture.
- High Heat is Key: Use a non-stick skillet or wok and cook on medium-high heat to achieve that perfect slightly crispy exterior.
- Don't Overcrowd the Pan: Cook in batches if necessary to ensure each ingredient gets properly cooked and slightly caramelized.
- Customize Your Vegetables: Feel free to swap out the mixed vegetables with your favorite seasonal or on-hand veggies for endless variety.
- Meal Prep Friendly: This dish keeps well in the refrigerator for 2-3 days, making it perfect for quick lunches or dinner leftovers.
- Protein Power-Up: Add cooked chicken, shrimp, or tofu for an extra protein boost if desired.
- Garnish Generously: Fresh green onions aren't just a garnish - they add a burst of flavor and freshness to the final dish.
Nutrition Facts
Calories: 241kcal
Carbohydrates: 16g
Protein: 14g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 210mg
