Recipes

Low Carb Fried Cauliflower Rice Recipe

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Atkins Low Carb Fried Cauliflower Rice
5.3g
Net Atkins Count TM
Prep Time: 10 Minutes
Style:Asian
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
4.4g

Protein

9.5g

Fat

2.8g

Fiber

128.9cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 Tbsp canola oil USDA
  • 0 1/2 cup fresh zucchini, with skin, chopped USDA
  • 1 lrg raw egg USDA
  • 0 1/2 cup fresh red bell pepper, chopped USDA
  • 2 tsp fresh garlic FNDDS
  • 2 tsp tamari soy sauce USDA
  • 1 tsp toasted sesame oil, unrefined Spectrum
  • 0 1/4 tsp table salt USDA
  • 0 1/8 tsp black pepper, ground USDA
  • 0 1/4 cup fresh scallions, tops & bulb, chopped USDA
  • 0 1/2 cup fresh yellow onion, chopped USDA
  • 10 oz frozen cauliflower, riced Green Giant

DIRECTIONS

  1. In a large non-stick skillet over medium-high heat, warm 1 tablespoon canola oil. Add frozen cauliflower rice broken into individual grains. Fry the cauliflower rice, stirring regularly, until dried out and beginning to brown, about 6 minutes. Scrape into a bowl and set aside.
  2. Place the skillet over medium heat and add the remaining tablespoon canola oil. Add onion, red pepper, zucchini, white and light green section of the scallions, and minced or pressed garlic and sauté until onion is translucent and vegetables are softened, about 3 minutes. 
  3. Add the cauliflower rice back into the skillet and fold together with the vegetables until evenly distributed. Push vegetables to the edges of the pan and break the egg into the center, breaking the yolk and scrambling until mostly cooked, then mix in with the cauliflower rice and vegetables. Take off heat and season with tamari, toasted sesame oil, salt and pepper. Taste and add salt to your preference.
  4. Serve rounded ½ cup servings, evenly topped with dark green portion of green onions (about 1 teaspoon on each serving). 



Make this a meal by serving with 4 ounces broiled shrimp, or ½ cup shredded rotisserie chicken. 

Cooking Tip