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Gluten-Free Cauliflower Egg Fried Rice
This vibrant and flavorful rendition of the classic egg fried rice swaps out traditional rice for cauliflower rice, making it a healthier, gluten-free alternative. Packed with colorful mixed vegetables, aromatic ginger and garlic, and topped with a drizzle of gluten-free soy sauce and a sprinkle of green onions, this one-pan wonder offers a feast for the eyes and the palate.
Servings: 2
Ingredients
- Salt and pepper
- to taste
- Green onions
- 2, thinly sliced
- Frozen mixed vegetables
- 1 cup
- Ginger
- 1 tablespoon, freshly grated
- Garlic
- 2 cloves, minced
- Vegetable oil
- 2 tablespoons
- Sesame oil
- 1 teaspoon
- Eggs
- 2, beaten
- Cauliflower rice
- 2 cups
- Gluten-free soy sauce
- 2 tablespoons
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add the minced garlic and freshly grated ginger, and sauté until fragrant, about 1 minute.
- Push the garlic and ginger to one side of the skillet, and pour the beaten eggs on the other side. Scramble the eggs until they're fully cooked.
- Mix the cooked eggs with the garlic and ginger.
- Add the cauliflower rice and frozen mixed vegetables to the skillet, stirring to combine.
- Cook for 5-7 minutes, or until the cauliflower rice is tender and the vegetables are heated through.
- Drizzle the gluten-free soy sauce and sesame oil over the rice mixture, stir well to combine.
- Cook for an additional 2 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste.
- Garnish with thinly sliced green onions just before serving, adding a pop of color and a fresh bite.
Dietary Information
Servings: 2 • Dish Type: Main Course • Prep Time: 10 minutes • Cook Time: 15 minutes • Calories: 250 • Fat: 12g • Carbs: 20g • Protein: 10g • Sodium: 750mg • Sugar: 5g