10-Minute Healthy Cauliflower Rice

10-Minute Healthy Cauliflower Rice

A healthy twist on our beloved takeout fried rice. Riced cauliflower is an excellent low-carb and low-calorie alternative to rice. It has a mild flavor, as well as a texture and appearance similar to that of cooked rice, with only a fraction of the calories and carbs.

Adapted from Damn Delicious

Ingredients

Metric System
Servings
  • 0.5 tsp sesame seeds
  • 2 scallion
  • 2 tbsp soy sauce
  • 1.5 oz oil
  • 3 tsp ginger
  • 0.3 tsp white pepper
  • 1.5 lb cauliflower
  • 4 oz corn
  • 4 oz peas
  • 2 clove garlic
  • 1 onion
  • 6 oz broccoli
  • 2 carrot
  • 2 egg
  • Step 1

    To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.

    Step 2

    In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.

    Step 3

    Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.

    Step 4

    Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

    Step 5

    Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.

    Step 6

    Serve immediately, garnished with sesame seeds, if desired.

    Step 1

    Serve immediately, garnished with sesame seeds, if desired.

  • 0.5 tsp sesame seeds
  • Step 2

    Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.

  • 2 scallion
  • Step 3

    In a small bowl, whisk together the ingredients; set aside.

  • 2 tbsp soy sauce
  • 1 tbsp oil
  • 1 tbsp ginger
  • 0.25 tsp white pepper
  • Step 4

    To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.

  • 24 oz cauliflower
  • Step 5

    Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

  • 0.5 cup corn
  • 0.5 cup peas
  • Step 6

    Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.

    Step 7

    Mince garlic, and dice onion.

  • 2 clove garlic
  • 1 onion
  • Step 8

    Heat vegetable oil in a large skillet or wok over medium high heat.

  • 1 tbsp oil
  • Step 9

    Chop broccoli, peel and grate carrots.

  • 6 oz broccoli
  • 2 carrot
  • Step 10

    Let cool before dicing eggs into small pieces; set aside.

    Step 11

    Add eggs and cook until cooked through, about 2-3 minutes per side.

  • 2 egg
  • Step 12

    Heat vegetable oil in a medium skillet over low heat.

  • 1 tbsp oil
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