Cauliflower Fried Rice with Edamame

• 1 head cauliflower, riced
• 1 cup frozen edamame, thawed
• 1/2 cup diced carrot
• 1/2 cup frozen peas
• 2 green onions, thinly sliced
• 3 garlic cloves, minced
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon toasted sesame seeds
• 1/4 teaspoon black pepper

Steps

1. 1 Heat sesame oil and vegetable oil in a large skillet or wok over medium-high heat.
2. 2 Add garlic and sauté until fragrant, about 30 seconds.
3. 3 Push garlic to one side and pour in the beaten eggs. Scramble eggs quickly, then mix with garlic.
4. 4 Add cauliflower rice and stir-fry for 5 minutes.
5. 5 Toss in carrot and peas, cooking until vegetables are tender, about 3 minutes.
6. 6 Stir in edamame, soy sauce, and black pepper. Cook for another 2 minutes.
7. 7 Garnish with green onions and sesame seeds before serving.

Equipment

• large skillet or wok
• spatula

Variations

• Add shrimp or diced chicken for a protein boost.
• Substitute edamame with diced zucchini for a lower-protein option.

Substitutions

• Use coconut aminos instead of soy sauce for a gluten-free alternative.
• Substitute sesame oil with peanut oil if needed.

Pairings

• Spring rolls
• Miso soup
• Asian pear slices

Nutrition

Tips

• For extra flavor, add a splash of rice vinegar or a dash of chili oil.
• Make sure your cauliflower rice is dry to achieve the best texture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a skillet.

Serving Suggestions

• Pair with crispy tofu for a complete meal.
• Serve alongside a simple ginger-sesame broccoli.

FAQ