All the flavor of fried rice, but without the carbs. It’s only 14g of carbs per serving! This is one of my favorite dishes. It’s easy to make tastes great and is super low carb. Plus it’s a very healthy serving of vegetables.
It goes together quick and makes a great breakfast dinner or lunch.
When I filmed the video for this recipe I did it on one of the regular burners on my stove. I do have a very powerful burner outside, but it’s winter time in Southern California and it was like 60 degrees outside and I didn’t feel like putting on a hoody.
This recipe would cook a lot better with a more powerful burner but I have some tips if you also have a smaller or weaker burner.
If you have a smaller or weaker burner about 1 minute after adding in the frozen cauliflower rice some water will form on the bottom of your pan. You want to drain that water out before continuing so that you don’t end up with a soggy dish.
This dish cooks up very quickly so it’s important to have everything prepped and ready to go before you start.
Low Carb Fried Rice? Full flavor cauliflower fried rice recipe.
Cuisine: ChineseDifficulty: Easy4
servings30
minutes40
minutesIngredients
4 cups riced cauliflower
2 cups frozen peas and carrots
2 pieces green onions
2 cloves garlic
2 eggs
1 tablespoon fermented black beans
1 teaspoon corn starch
1 tablespoon soy sauce
1 1/2 teaspoons chili crisps
1 tablespoon extra dry sherry or Shaoxing wine
Directions
- Prep
- Pour 2 tables spoons of hot water into the fermented black beans and set aside.
- Mince the garlic
- Thinly chop the green onions separating the green part from stiffer white part
- In a bowl add in the corn starch and 1 tablespoon of water. Mix well. Add in the eggs and beat until fully combined.
- Now that the black beans have had some time to soak mash them with the back of a spoon until there are no whole beans left. Add the chili crips to the black beans.
- Cooking
- Heat up a wok or large frying pan over medium high heat. Add in your oil and heat until the oil just starts to smoke.
- Add in the egg and let it sit for a few second and then gently fold and sir until you get nice fluffy cloud like scrambled eggs. This should only take about 30 seconds. Remove the egg from the pan.
- Add more oil if necessary. Then add in the white part of the green onions and the garlic fry for 20 to 30 seconds.
- Add in the frozen riced cauliflower fry for one minute.
- After one minute water may start forming on the bottom of the pan. Carefully drain out as much water as you can. Cook for another 2 minutes. (If you have a higher heat pan this may take less time)
- Add in the peas and carrots and cook for another 2 minutes. Again more heat and this should go faster.
- Add in the soy sauce and wine and cook for another 20 seconds
- Add in the black beans with the chili crisps and cook for 30 seconds.
- add in the eggs and green part of the green onions and stir to combine.
- It’s ready to eat!
