I used to love eating traditional fried rice when I stayed in Indonesia where it is often served for breakfast but the downside is I put on weight from all the carbohydrates! This cauliflower fried rice is a healthier alternative and an easy recipe to make. It is low-carb unlike traditional fried rice and a great way to eat more vegetables but still really tasty! It can be eaten as a lovely warming meal for breakfast, lunch or dinner. Tamari is a Japanese wheat-free soy sauce but if you are gluten-intolerant make sure it is labeled gluten-free or use a gluten-free soy sauce instead but you may need to use extra of the latter in this recipe.
- 1 small head of cauliflower (about 600 grams)
- 1 brown onion, chopped
- 5 or 6 spring onions, chopped
- 2 carrots, diced
- 2 cloves of garlic, finely chopped
- 1 teaspoon of ginger, finely grated
- 1 cup of frozen peas
- 2-3 tablespoons of tamari (gluten-free soy sauce), depending on your taste
- 4 eggs
- Olive oil or coconut oil for frying
- Cut the cauliflower into florets and place in food processor. You may need to do this in small batches depending on your food processor. Pulse until it resembles rice. Repeat until done.
- Heat the olive oil in a large frying pan and saute the onion, spring onions and carrots until they start to soften, about 6 minutes. Add in the garlic and ginger, and stir for another minute.
- Add in the cauliflower rice, peas and the tamari, and stir it all together. Then cover with a lid to let the vegetables cook until tender, about 7 to 8 minutes. Stir occasionally and add a tiny bit of water if necessary to prevent sticking and burning.
- In a separate pan, lightly fry the eggs in olive oil to serve on top. (Or if you prefer, you could scramble the eggs either in a separate pan or in the same pan and stir into the vegetables.)
- Taste the fried rice and add more tamari or seasoning if desired. Serve the fried eggs on top of the cooked fried rice. Enjoy!