No takeout needed! Make your own fried rice in your wok tonight!

Cauliflower Fried Rice

  • 2 1/2 cups ready to cook cauliflower rice
  • 1 tsp minced garlic
  • 2 tbsp butter
  • 1/2 cup fresh peas
  • 1/2 cup baby sweet corn sliced into bitesized pieces
  • 1/3 cup small diced carrot
  • 1/2 tsp freshly grated ginger
  • 1 tbsp rice wine vinegar
  • 1/3 cup reduced sodium soy sauce
  • 3 eggs beaten
  • 1/4 cup minced onion
  • Scallion for garnish
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil

Heat 1/2 tbsp butter in a large nonstick skillet or wok over medium heat. Beat eggs with 1 tbsp soy sauce. Stream eggs into the wok and break into small pieces with a rubber spatula until eggs are cooked. Remove and set aside.  Rinse your wok and return it to the heat.

Add 1 tbsp of vegetable oil and 2 tbsp of butter to the wok and set to medium heat. Add garlic and ginger and cook, stirring often, until softened but not browned, about 3 to 4 minutes. Add the cauliflower rice, onion, and carrots and increase the heat to medium high. Cook, stirring often, for about 3 minutes. Add the peas, baby corn, bean sprouts, and soy sauce and continue cooking until the cauliflower “rice” is tender and the vegetables are warmed, a few minutes. Add the rice vinegar, sesame oil,and eggs. Stir and taste for seasoning adding additional soy sauce if needed. Garnish with green onion.  Enjoy!