Cauliflower Fried Rice|Low Carb Recipe is a delicious and much healthier loaded with flavor, protein, veggies and healthy fats.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Main Course, Side Dish
  • Cuisine: Asian, Chinese

Ingredients

measuring cup used 1 cup = 250 ml

  • 1 medium-sized head of cauliflower (riced (about 3.5 cups))
  • 1 tablespoon toasted sesame oil (or coconut oil or olive oil)
  • 2 cloves garlic (minced)
  • 1/2 cup mixed vegetables (carrot, green beans and peas)
  • 1/2 cup crumbled paneer (cottage cheese) (or tofu)
  • 2 tablespoon soya sauce ((use tamari for gluten free if needed))
  • salt and pepper (to taste)
  • 2 tablespoon sliced spring (green) onions
  • 2 teaspoon sesame seeds (for garnish (optional))

Method

Prep Cauliflower

  1. Firstly separate cauliflower into florets and stalks. Wash thoroughly. Mince or grate florets with the help of a grater or food processor to resemble fine rice (Skip this step if using 'ready to cook' cauliflower rice).

Stir Fry:

  1. In a skillet or wok, heat 2 tablespoons of the sesame oil over medium-high heat.
  2. Add the minced garlic and saute for 30 secs or until aromatic.
  3. Then add onions, carrots, beans, peas and cook for about 3 to 4 minutes or until tender.
  4. Add cauliflower rice, crumbled paneer (cottage cheese), and stir fry for approximately 3 to 4 minutes until the cauliflower is slightly crispy on the outside and tender on the inside. Note paneer is optional I have added it for extra protein.
  5. Then add soy sauce, salt, and ground black pepper. Mix well and turn off the heat.

Final Garnishing:

  1. Sprinkle sliced spring onions and sesame seeds just before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.