Low Carb Singapore Cauliflower Rice

Published: January 29, 2017 | By: Kristina Stosek

Prep Time 15 Minutes

Difficulty Easy

Cook Time 14 Minutes

Serves 4

Average Rating: 5 | Rated By: 18 users

This flavour packed low carb Singapore cauliflower rice dish is a healthy cauliflower recipe. If you are on the hunt for low carb ethnic food, this recipe is for you.

This vegetarian Singapore inspired dish is made with an array of spices and medley of vegetables, making this a mouthwatering healthy dish.

This low-carb dish comes together fast and easy and has plenty of health benefits.

When following a low carb diet cauliflower is on top of the list. Cauliflower has about 3 grams of net carbs per 1 cup vs. 46 grams of carbs per 1 cup of brown rice.

Cauliflower is a protein packed vegetable with added benefits of dietary fiber. Using this healthy vegetable is an excellent option when you crave fried rice.

After you try this low carb Singapore cauliflower rice, you may never go back to eating fried rice again. I especially love it in a lettuce wrap. Enjoy!

Check out our most delicious cauliflower recipes here->

Printer Friendly

Ingredients

1 medium head of cauliflower, separate into small florets

2 Tbsp. GF low sodium Tamari sauce

1 Tbsp. fresh minced ginger

1 Tbsp. GF curry powder

½ tsp. sesame oil

½ tsp. maple syrup

2 Tbsp. coconut oil or peanut oil, divided

2 eggs, beaten

4 green onions sliced (white and green part)

4 garlic cloves, minced

1 red bell pepper, thinly sliced

1 medium size carrot, julienned

1 cup sliced mushrooms (about 8 oz.)

Garnish: 1 Tbsp. sesame seeds, chopped fresh cilantro

*As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details

Instructions

Place cauliflower in a food processor and chop until it resembles rice. Should make about 4 cups

In a small bowl mix tamari sauce, ginger, curry powder, sesame oil, maple syrup and 1 tablespoon of water. Set aside

Heat one tablespoon of oil over medium heat in a wok or large skillet. Add the eggs and scramble until just cooked. Cool and dice into small pieces. Set aside

Add remaining oil to the wok and heat over medium-high heat. Add green onions, garlic, bell pepper, carrots and mushrooms. Stir-fry for 4 - 5 minutes

Stir in cauliflower and sauce mixture and cook 3 – 4 minutes while stirring

Stir in eggs and serve. Garnish with cilantro and sesame seeds if desired

No comments yet.

Add a Rating

Cancel reply

Similar Recipes

Cauliflower and Meatballs Ragout

Cauliflower and Meatballs Ragout – a fragrant dish, scented with cinnamon, cumin and fresh cilantro. The meatballs are made with grated zucchini and flavoured with a hint of cinnamon and cumin. Keeping them light and flavourful. Once you prepare the meatballs they are cooked with cauliflower, carrots and turnip in a light tomato-based broth. The […] Read More

Prep Time 10 Minutes