I’m a sucker for good Chinese food. I love it all – egg rolls, soups, fried, steamed. You name it, I’ll eat it. Since starting to eat primal/low carb, I’ve not been able to get take out from my favorite Chinese hole-in-the-wall, which is a bummer. But, again, cauliflower rice has come to my rescue! This is a yummy low-carb version of Chinese fried rice AND you will be eating your veggies!
Chinese Fried Rice
1/2 head of cauliflower, riced
1/2 bag of frozen peas & carrots, thawed & rinsed
1/2 medium yellow onion, diced
2 eggs, whisked
soy sauce, sesame oil, rice vinegar, sriracha sauce
Olive oil
In a strainer, rinse and thaw out the peas and carrots. Rice the cauliflower in a food processor. Finely chop the onion and put the onion in a skillet over medium/high heat with the olive oil – saute until the translucent (about 5 minutes).
Add peas and carrots and cook until water evaporates, about 5 minutes (sometimes I drain off the water in the middle of the cooking time to help things along).
Add 2 scrambled eggs and stir while the eggs cook fully. Add the cauliflower rice and several good dashes of soy sauce, sesame oil, rice vinegar, & sriracha sauce. Taste and adjust accordingly. I usually use more soy sauce than anything and go light on the sriracha sauce.
Cook, stirring occasionally, for about 10-15 minutes.
Serve with your favorite Chinese meat (pictured is my Orange Chicken, which I’ll post the recipe for that later) and enjoy!
Thanks for the recipe! My kids really wanted orange chicken this week and I didn’t want to have to make rice. We all love cauliflower and I am looking forward to trying this!
This looks incredible!!! Definitely trying this soon! Thanks for the recipe!
Maybe I missed it, do you rice the cauliflower raw?
Yes! I do rice the cauliflower raw 🙂