Ingredients
Scale
- 1 medium head cauliflower (about 4 cups riced)
- 1 cup carrots (grated or diced)
- 1 cup bell peppers (diced)
- 1/2 cup green onions (sliced)
- 3 cloves garlic (minced)
- 3 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1/2 cup vegetable broth
- 1/2 cup frozen peas
- 2 eggs (optional, scrambled)
Instructions
- Cut the cauliflower into florets and process in a food processor until it resembles rice grains.
- Heat oil in a large skillet over medium heat. Sauté minced garlic for about 30 seconds until fragrant.
- Add diced carrots and bell peppers; cook for 3-4 minutes until softened but still crunchy.
- Stir in the riced cauliflower and cook for 5-7 minutes until tender but not mushy.
- Pour in soy sauce and sesame oil, stirring continuously. If using eggs, create a well in the center and scramble until fully cooked.
- Toss in frozen peas and sliced green onions just before serving.
Notes
- Customize by using any favorite vegetables or adding tofu for extra protein.
- Ensure the cauliflower is dry for the best texture.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 180
- Sugar: 5g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg