I have been wanting to try this for a while now. We love inventive recipes and to substitute cauliflower for rice I thought was genius in this Mushroom Cauliflower “Fried Rice”. There have been few recipes like this floating around. So, when I saw a bag of already finely chopped cauliflower I had to come up with a recipe to share with you.
This tastes exactly like yummy Chinese takeout fried rice but with a lot lower carbs and a lot less fat than is used in a commercial kitchen. Peas are higher in carbs so if you are on a low carb diet you may want to omit them or put in less if desired. This recipe is gluten-free too as long as your soy sauce is.
Who doesn’t love a great Chinese takeout but now you can make this at home! Add to this dish a fantastic Asian Skillet Stir Fry and maybe some store-bought dumplings or spring rolls to round out the feast! You will spend a lot less than take out!! Want another delicious cauliflower dish for the holidays? Try our Cheesy Cauliflower Casserole, so delicious!!
Doesn’t that look amazing! Full of wonderful Asian flavors, this recipe really amazed my family, they loved it. Traditional ingredients are used as in true fried rice including a little egg scrambled right in the wok. Do I need a wok to cook this, well, no, a large saute pan would work just as well, but invest in a wok you will use it over and over again and you can find them easily and inexpensively.
Garlic, ginger, soy sauce, sesame oil give this dish a burst of flavor. It is easy to make and requires just simple to find ingredients. Most you just might have on hand already!!
- 1 Tbsp. canola or vegetable oil
- 2 tsp. each minced garlic and ginger
- 2 cups white mushrooms, sliced
- 14 oz. cauliflower, finely chopped or grated
- 1/2 cup frozen peas, thawed (optional)
- 2 eggs, beaten
- 2 tsp. sodium-reduced soy sauce, gluten-free if needed
- 1 tsp. sesame oil
- 3 green onion, sliced
- Parsley, chopped for garnish
- Salt and pepper
- In a wok or large non-stick saute pan add the oil over medium-high heat.
- Cook the garlic and ginger for 1 min. stirring. Then add in the mushrooms and cook for 3 min.
- Add the cauliflower and cook until tender 5-7 min. Season with salt and pepper.
- Add in the peas and stir. Make an open circle in the middle of the pan, add a tsp. of oil and scramble the eggs in the center and then incorporate it into the cauliflower.
- Season with soy sauce and sesame oil. Adjust seasoning if necessary.
- Garnish with green onion and parsley and serve.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 144Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 93mgSodium: 288mgCarbohydrates: 13gFiber: 5gSugar: 5gProtein: 8g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.