Ingredients
- 1 medium head cauliflower, grated or riced
- 2 tablespoons coconut oil or avocado oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup mixed vegetables (such as bell peppers, carrots, peas)
- 2 eggs, beaten
- 2 tablespoons soy sauce or tamari (low-sodium)
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Optional toppings: sliced green onions, sesame seeds
Nutritional Information
- Calories: 209 kcal (per serving)
- Protein: 8g
- Fat: 14g
- Carbohydrates: 15g
- Fiber: 6g
- Micronutrients: High in Vitamin C, Vitamin K, Folate
Preparation
- Heat coconut oil or avocado oil in a large skillet or wok over medium heat.
- Add minced garlic and chopped onion to the skillet and sauté until fragrant and translucent.
- Stir in mixed vegetables and cook until they are tender-crisp.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Allow the eggs to cook for a minute or two, then scramble them until cooked through.
- Add grated or riced cauliflower to the skillet and stir-fry until it is tender but still slightly crisp.
- Drizzle soy sauce or tamari and sesame oil over the cauliflower fried rice. Stir well to combine.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Garnish with optional toppings such as sliced green onions and sesame seeds before serving.
- Enjoy this flavorful and satisfying keto lunch option that’s packed with wholesome vegetables and savory goodness.
