Cauliflower Fried Rice
Serves 4
This cauliflower fried rice recipe is a vegetarian, gluten-free, and low-carb main or side dish that everyone will love! Kimchi, shiitake mushrooms, tamari, and sesame oil pack it with tangy, savory, nutty flavor.
Ingredients
- 2 tablespoons rice vinegar
- 2 tablespoons tamari
- 2 teaspoons toasted sesame oil
- 2 teaspoons avocado oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- 1 large carrot, diced
- ¼ teaspoon sea salt
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh ginger
- ¼ cup chopped kimchi
- 1 small head of cauliflower, riced
- 1 bunch scallions, chopped
- 2 eggs, beaten
- ½ cup frozen edamame
- 1½ teaspoons fresh lime juice
- Fried eggs, for topping, optional
- Sesame seeds, for garnish
- Microgreens, for garnish
- Sriracha, for serving
Instructions
- In a small bowl, mix together the rice vinegar, tamari, and sesame oil. Set aside.
- Heat the avocado oil in a large nonstick skillet over medium heat. Add the mushrooms, carrot, and salt and cook, stirring occasionally, for 8 minutes, or until softened.
- Stir in the garlic, ginger, and kimchi, then add the cauliflower rice and scallions and stir to combine. Make a well in the center of the pan and pour in the eggs. Stir to scramble, then mix the scrambled eggs into the fried rice.
- Add the tamari mixture and the edamame and cook until the edamame is heated through. Turn off the heat, stir in the lime juice, and season to taste.
- Portion the cauliflower fried rice onto plates and top with fried eggs, if desired. Garnish with sesame seeds and microgreens and serve with sriracha on the side.