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5 from 1 vote

Ginger Fried Cauliflower Rice

This low-carb friendly dinner of Ginger Fried Cauliflower Rice is so delicious and filling. Meal prep this for a week of success.
Servings: 2

Ingredients

  • 1 medium-sized head cauliflower
  • 1 medium leek sliced and cleaned
  • 1 garlic clove grated using a zester
  • 1 1/2 teaspoons freshly grated ginger
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons Sriracha or to taste
  • Salt
  • 1/4 teaspoon black or white sesame seeds
  • 2 large eggs fried

Instructions

  • Set a medium-sized pot of salted water over moderately high heat. When the water reaches a light boil, add the florets of cauliflower and cook for 3-4 minutes; drain the cauliflower and allow them to cool slightly for 2 to 3 minutes. To a food processor or blender (note: if you use a blender, you'll have to do this in batches), add the cauliflower and pulse a few times until the consistency resembles small bits of "rice." Be sure to not pulse too many times or else the mixture will resemble more of a mash. Pour the "rice" out onto a cutting board, spreading it out evenly and allow it to dry out slightly, about 10 minutes.
  • Meanwhile, to a large saucepan, heat one tablespoon of olive oil. When the oil is hot, add the leek and cook until softened, about 5 minutes. Add the grated garlic clove, ginger, soy sauce and Sriracha. Stir and cook for an additional minute, just until fragrant. Add the cauliflower and mix thoroughly, cooking for a about 3 to 5 minutes. Give it a taste and adjust the salt accordingly (I ended up adding about 1/2 teaspoon of salt). Divide the cauliflower rice between bowls and top with a fried egg. Garnish each dish with a pinch of salt and sprinkling of sesame seeds.