Cauliflower Fried Rice Recipe with Kale and Shiitake Mushrooms

Cauliflower Fried Rice Recipe with Kale and Shiitake Mushrooms

This cauliflower fried rice recipe is an easy low-carb side dish or light main course that will please all eaters at the table.

Low-Carb Recipes

While I don’t follow a specific low-carb diet, I do find myself tending to eat foods that are lower carb. Why? Because I feel better when I eat them. This recipe is originally written for using leftover cooked white rice, which would be delicious, but I know usually causes a stomachache for me, so I substituted the cauliflower “rice” instead. Cauliflower “rice” is cauliflower that has been broken down into super small rice-like pieces, and I find it a great substitute in many recipes, including this pilaf recipe.

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Making Fried Rice

The key to making fried rice is to have all your ingredients ready to go. The dish is meant to cook very quickly, so as not to overcook any of the ingredients, and is best served fresh and hot right out of the pan. When I am making this recipe to serve with other dishes such as this one, I make the cauliflower rice last, and have a serving dish ready to pour it into. Feel free to substitute whatever veggies you have on hand here if kale and mushrooms aren’t your favorite.

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Cauliflower Fried Rice with Kale and Shiitake Mushrooms

An easy low-carb side dish or main dish, sure to please all eaters at the table. Adapted from Food and Wine.
Print Pin Rate
Course: Side Dish
Cuisine: California
Keyword: cauliflower fried rice easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 people
Author: Aliye Aydin

Ingredients

  • 1 1/2-inch piece fresh ginger
  • 6 scallions
  • 1/2 pound shiitake mushrooms
  • 1/2 medium bunch kale
  • 2 cloves garlic
  • 3 eggs
  • 4 cups cauliflower rice (this is about 16 ounces)
  • 1/4 cup avocado oil
  • 3/4 teaspoon fine sea salt
  • 1 1/2 Tablespoons unseasoned rice wine vinegar
  • 1 Tablespoon oyster sauce*

Instructions

  • Grate ginger on a microplane. Alternatively, peel and mince it. Thinly slice scallions. Remove stems from mushrooms (reserve for another use), and slice mushroom caps. De-stem kale and roughly chop. Mince garlic. Lightly whisk eggs in a small bowl. Make cauliflower rice or take out freezer if using frozen.
  • In a large skillet, over medium high heat, heat 3 Tablespoons of oil. Add the ginger, scallions, and 1/4 teaspoon salt. Cook, stirring constantly, about 2 minutes. Add the sliced mushrooms and cook until tender, about 5 minutes. Add the kale and 1/2 teaspoon salt, and cook until the kale is wilted, 2-3 minutes. Add the garlic and cook 1 minute more. Add the cauliflower rice and cook until heated through, about 5 minutes.
  • Push the rice to the sides of the pan to make a well in the middle. Add the remaining 1 Tablespoon of oil. When it is shimmering, add the eggs. Let the eggs set slightly at the edges before stirring. Use a spatula to scramble the eggs, then stir the eggs into the rice. Season with rice vinegar and oyster sauce.

Notes

*If you wish substitute soy sauce for the oyster sauce.
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