Easy Veggie Fried Cauliflower Rice
Skip the takeout in favor of your own at-home Easy Veggie Fried Cauliflower Rice. Made with all of the classic ingredients (sesame oil, ginger, soy sauce) it tastes just like your favorite local restaurant's!
Servings 6 cups
Calories 127kcal
Ingredients
- 2 tablespoon avocado oil
- 1 bag or container of stir-fry veggies at least 12 oz. Fresh or frozen. Any type of veggies will work here, think snap peas, carrots, broccoli, water chestnuts, onions, peppers...
- 1 12 oz bag frozen cauliflower rice
- 2 cloves garlic minced
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger or ½ teaspoon dried
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 eggs
- Sriracha sesame seeds, and lime for serving
Instructions
- Heat a large skillet over medium-high heat and coat with oil.
- Once hot, add stir-fry veggies in and cook for 8-10 minutes or until softened.
- Add in garlic and stir. Once garlic has become fragrant (about 1 minute) add in cauliflower rice. Let cook until no longer frozen.
- Add in soy sauce, sesame oil, grated ginger, salt, and pepper, and stir until heated through.
- Make a big empty area in the center of the pan where you will crack your 4 eggs into.
- Crack the eggs, and break the yolks. Occasionally move the eggs around as if you were scrambling them in the center of the veggies.
- Once the eggs are fully cooked, scramble them into the rest of the dish.
- Serve with toppings if desired.
Video
Nutrition
Calories: 127kcal | Carbohydrates: 4g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 697mg | Potassium: 252mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 30mg | Calcium: 34mg | Iron: 1mg