Cauliflower Vegetable Fried Rice
- Total time
- 25 min
- Serves
- 4
- Cuisine
- Asian
Ingredients
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 teaspoon chili paste (optional)
- 2 medium carrots (peeled and diced)
- 6 cups riced cauliflower (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 cup corn (fresh or frozen)
- 1/4 cup soy sauce (low sodium)
- 1 tablespoon Nakano Natural Rice Vinegar
- 1 large egg
- 1/2 cup scallions (minced)
- salt and pepper to taste
Steps
- 1
Heat sesame oil in a large, deep pan or wok over medium-high heat. Add garlic, ginger and chili paste to the pan until fragrant, about 30 seconds, before adding in the carrots. Sauté carrots until tender, about 3 minutes.
- 2
Stir in riced cauliflower to the pan and cook until it starts to brown slightly, about 6-7 minutes, stirring frequently. Add peas, corn, soy sauce and rice vinegar to the pan and saute until warmed through, about 3-4 minutes.
- 3
Form a little hole in the center of the pan by pushing the vegetables off to the side. Spray area with cooking spray then crack egg directly over the hole. Using a wooden spoon, slowly begin to scramble the egg until cooked to your desired level of doneness.
- 4
Add scallions to the pan and stir until evenly incorporated. Check for seasoning and add salt and pepper to taste. Serve warm.
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