Cauliflower Fried Rice
A delicious and healthy twist on traditional fried rice, packed with vegetables and flavor.
Ingredients
Sauces
- 2 tablespoons rice vinegar
- 2 tablespoons tamari
- 2 teaspoons toasted sesame oil
- 2 teaspoons avocado oil
Vegetables
- 8 ounces shiitake mushrooms (stemmed and sliced)
- 1 large carrot (diced)
- ¼ teaspoon sea salt
- 2 cloves garlic (chopped)
- 1 tablespoon chopped fresh ginger
- ¼ cup chopped kimchi
- 1 small head cauliflower (riced)
- 1 bunch scallions (chopped)
- 2 eggs (beaten)
- ½ cup frozen edamame
- 1½ teaspoons fresh lime juice
Toppings
- Fried eggs (for topping, optional)
- Sesame seeds (for garnish)
- Microgreens (for garnish)
- Sriracha (for serving)
Instructions
- Mix rice vinegar, tamari, and sesame oil in a bowl. Set aside.
- Heat avocado oil in a skillet, add mushrooms, carrot, and salt; cook for 8 minutes.
- Add garlic, ginger, kimchi, cauliflower rice, and scallions; stir and make a well for eggs.
- Scramble eggs in the well, mix into rice, add tamari mixture and edamame; heat through.
- Stir in lime juice, season, serve topped with fried eggs, sesame seeds, and microgreens.
Notes
For extra flavor, use homemade kimchi.