Fried rice is a Chinese food fav but not the healthiest option if you’re trying to watch what you eat. But don’t fret! Making the low-carb swap from rice to cauliflower is an easy way to get this dish into your healthy(ish) dinner rotation!

This low carb, veggie packed meal is surprisingly cheap and filling. With just half a head of cauliflower, one egg, a handful of fresh veggies and a quick, tasty sauce (of course!), this meal won’t even come close to breaking the bank!

First, you’ll want to whip up a quick sauce by combining minced garlic with low sodium soy sauce, a little salty & sweet hoisin sauce & subtly spicy chili garlic sauce. Finish it off with a little vegetable oil, give it a good stir and set aside while all those flavors get nice and cozy together.

Next, you’ll make some food magic by turning cauliflower into rice! By pulsing just half a head in your food processor, you’ll end up with loads of cauliflower bits that make the perfect rice substitute. It may not seem like much, but that half head of cauliflower goes a surprisingly long way!

The last step in this prep will be chopping the veggies. We’re using a yellow onion & bell pepper, carrots, snow peas and green onions, but feel free to use any of your favorites! This version is all veg, but if you’re feeling carnivorous, you could also add some cooked chicken, beef or pork!

Now, it’s time to get cooking! Heat 2 tablespoons of vegetable oil in your wok or large pan to a high heat. Add the carrots & onions and sauté for 5 minutes, stirring frequently. Add a couple spoonfuls of the sauce, along with the bell pepper & snow peas and continue sautéing for another few minutes. Keep stirring!

Once all of the veggies have started to cook down, scoot them to the backside of your pan. Crack in one egg and give it a quick scramble. Stir the scrambled egg into the rest of the veggies.

Finally, add the cauliflower, green onions and the rest of your sauce. I like cutting the whiter ends of the green onions into about 1” pieces for a nice bite, while thinly slicing the greener ends to use as a garnish.

Let it cook for 5-10 minutes or until the cauliflower is tender. You shouldn’t need any salt, but you can add black pepper to taste. Finish it off with some toasted sesame seeds, chili oil or crushed red pepper and dig in! You can get four servings out of this recipe, but if you’re a pair of hungry people (like us!), you’ll have enough to go back for seconds!

What are some of your favorite ways to swap out carbs for veggies? Let us know in the comments and be sure to tag @thecraftchew on Instagram with your cauliflower creations!

Thanks for Chewsing!

You can use either one of these chili sauces. Both are insanely delicious and perfectly spicy!