CAULIFLOWER FRIED RICE |quick, easy, low-carb dinner recipe

Cauliflower Fried Rice is a quick, easy, low-carb dinner idea that is made with frozen veggies and comes together in just 20-minutes. I love using a combination of eggs and egg whites to increase the protein content of this meal and I add lots of flavor by using a combination of ginger, garlic, soy sauce, and toasted sesame oil. This recipe had so much flavor, color, and texture; it’s like a party in a pan! PRINT RECIPE: https://cleananddelicious.com/cauliflower-fried-rice/ Subscribe to my channel: http://tinyurl.com/jaxbcd6 ❤︎ FAVORITE FOODS + KITCHEN TOOLS ❤︎ 12-inch Non-Stick Pan: https://amzn.to/3T0MgUK My Kitchen Knife: https://amzn.to/3MVREVT Box Grater: https://amzn.to/3EHgyYB Glass Mixing Bowls: http://amzn.to/2oQoZqj ❤︎ LET'S CONNECT ❤︎ WEBSITE: https://cleananddelicious.com/ INSTAGRAM: https://www.instagram.com/clean_and_delicious FACEBOOK: https://bit.ly/2XvSjVh PINTEREST: https://www.pinterest.com/danispies/ TWITTER: https://twitter.com/DaniSpies TIME STAMPS 0:00 Intro 0:25 Prepping the scrambled eggs 0:44 Prepping the chopped onion 0:59 Prepping the garlic 1:16 Prepping the ginger 1:26 Prepping the pepper 1:35 Frozen cauliflower or fresh cauliflower 2:12 Making the scrambled eggs 2:55 Making the fried riced cauliflower 4:43 Finishing the dish 5:19 Outro CAULIFLOWER FRIED RICE 2 eggs 1/2 cup egg whites 2 teaspoon sesame oil 1/2 onion chopped 2 garlic cloves chopped 1 teaspoon grated ginger 2 cups frozen mixed vegetables I like peas, green beans, corn + carrot combo 1/2 red bell pepper chopped 4-5 cups cauliflower rice 3-4 tablespoons soy sauce 5 green onions, minced Instructions Whisk together eggs and egg whites. Coat a small nonstick pan with cooking spray and scramble eggs until done. Season with salt and pepper and set aside. Heat sesame oil in a large nonstick skillet or cast iron skillet. Add in the onions, garlic, ginger, and a pinch of salt. Cook for about 4 minutes or until the onions are tender and translucent. Stir in frozen veggies, red bell pepper, cauliflower rice, and soy sauce. Cover and cook for 5-8 minutes or until the “rice” is tender and the veggies are heated through. Top with green onions and sesame seeds (if using). Enjoy! NOTES Storing leftovers: Place any leftover cauliflower fried rice in an airtight storage container and store it in the refrigerator for 3-4 days. Any longer than that and it will start to get soggy. Reheating: Reheat the fried rice in a hot skillet or in the microwave for a few minutes. Freezing: We don’t recommend freezing this recipe. I haven’t tried it but I think it will get soggy and mushy when reheated. NUTRITIONAL ANALYSIS Serving: 1serving | Calories: 188kcal | Carbohydrates: 25g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 930mg | Potassium: 881mg | Fiber: 8g | Sugar: 5g | Vitamin A: 5355IU | Vitamin C: 110mg | Calcium: 93mg | Iron: 3mg Disclaimer: product links may include affiliate links. #cauliflowerfriedrice #ketodinnerrecipe #lowcarbdinnerrecipe