Teresa's Recipes
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.
Ingredients
- to taste Salt and pepper
- 2, thinly sliced Green onions
- 1 cup Frozen mixed vegetables
- 1 tablespoon, freshly grated Ginger
- 2 cloves, minced Garlic
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame oil
- 2, beaten Eggs
- 2 cups Cauliflower rice
- 2 tablespoons Gluten-free soy sauce
Dietary Notes
- 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
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.
Tips
- For best results, use fresh cauliflower rice. If using frozen, make sure to thaw and drain it well to avoid excess moisture.
- Feel free to add cooked chicken, shrimp, or tofu for extra protein.
- You can use fresh vegetables in place of frozen for a more vibrant taste.