Cauliflower and Vegetable Fried Rice with Sausage
A yummy traditional fried rice recipe that uses cauliflower instead of rice.
Servings: 4 people
Calories: 192kcal
Equipment
Ingredients
- 1 cauliflower grated
- 2 eggs scrambled
- 1 Chinese sausage thinly sliced
- 1 shallot minced
- ½ cup yellow onion minced
- 3 cloves garlic minced
- 1 cup frozen vegetables
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp green onions thinly sliced, optional
Instructions
- Using a boxed grater, grate the cauliflower into small pieces. Set aside.
- Mince the shallots, yellow onion, and garlic. Thinly slice your Chinese sausage. Set aside.
- Scramble the eggs. Set aside.
- Sear thinly sliced Chinese sausage and set aside.
- Heat a tablespoon of olive oil or neutral oil over medium high heat. I would use a large sauce pan for this recipe.
- Add the minced shallots, yellow onion, and garlic to the pan. Cook for 1-2 minutes until it just starts to turn a light brown.
- Add the grated cauliflower. Sauté for 1-2 minutes until it turns slightly brown.
- Add the frozen vegetables and cook for 30 seconds.
- Add the cooked eggs, Chinese sausage, salt, pepper, soy sauce, and sesame oil. Mix and cook for 1 more minute.
- Taste for seasoning and add more salt if it tastes too bland.
- Garnish with green onions and serve.
Notes
Store this fried rice in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 192kcal | Carbohydrates: 18g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1027mg | Potassium: 695mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2462IU | Vitamin C: 77mg | Calcium: 72mg | Iron: 2mg