Cauliflower Fried Rice

Ditch the carbs and swap out rice for nutrient-packed cauliflower.

Cauliflower Fried Rice
 Courtesy Image

Make this dish a staple in your kitchen all year-round. On top of using cauliflower, it also uses unsalted chicken stock, which helps add flavor and protein without the added sodium.

Nutrition (per serving)

Calories: 220; total fat: 10g; saturated fat: 2g; protein: 11g; carbohydrates: 24g; sugar: 8g; fiber: 7g; cholesterol: 105mg; sodium: 108mg

Recipe and photo by Pacific Foods.

Prep time

15 min.

Cook time

15 min.

  • 2 medium carrots, diced
  • ½ cup unsalted chicken stock (like Pacific Foods)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 red chilli, diced
  • 1 garlic clove, minced
  • 1 small head cauliflower (about 4 cups)
  • 2 eggs
  • 2 Tbsp sesame oil
  • ¼ cup soy sauce
  • ½ cup green onions, chopped
  • ½ Tbsp sesame seeds

In a food processor or blender, pulse cauliflower until it's diced into pieces resembling rice.

In a large frying pan, heat garlic, diced carrots, and chili with sesame oil for 5 minutes.

Add peas, corn, cauliflower, and Pacific Foods Chicken Stock. Continue to simmer for 3 minutes or until liquid is absorbed.

Create a well in the center of your pan and add eggs, stir gently and let simmer until eggs are cooked, about 3 minutes.

Top with green onions, sesame seeds, and soy sauce.