Cauliflower Egg Fried Rice

To make cauliflower egg fried rice, start by grating a large head of cauliflower. Heat vegetable oil in a wok over medium heat and sauté diced onion until soft. Add diced red bell pepper, minced garlic, and frozen peas, cooking for another two minutes. Then, add sesame oil and the grated cauliflower, increasing the heat to high. Push the cauliflower to the side, crack in two eggs, and add dark soy sauce. Scramble the eggs and mix them into the cauliflower. Finally, add more soy sauce, salt, and lemon juice, and serve topped with chopped spring onions.

Yes, cauliflower egg fried rice is an excellent low-carb alternative to traditional fried rice. By using grated cauliflower instead of rice, you significantly reduce the carbohydrate content while still enjoying a flavorful dish. It's perfect for those following ketogenic or low-carb diets.

If you're looking for an egg substitute in cauliflower egg fried rice, you can use scrambled tofu or chickpea flour mixed with water to create a similar texture. Alternatively, you can omit the eggs entirely and add more vegetables or a plant-based protein like edamame for added nutrition.

To store leftover cauliflower egg fried rice, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2 months. When ready to eat, reheat in a skillet or microwave until heated through.

Cauliflower egg fried rice pairs well with a variety of dishes. Consider serving it alongside stir-fried vegetables, grilled chicken, or shrimp for a complete meal. You can also enjoy it with a side of soy sauce or a spicy chili sauce for added flavor.