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Low Carb Singapore Cauliflower Rice

Published: January 29, 2017 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 14 Minutes
Serves Serves 4
Low Carb Singapore Cauliflower Rice
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Average Rating: 5 | Rated By: 14 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 recipe comes together fast and easy and has added health benefits.

 

cauliflower rice

 

 

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->

 

 

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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. agave 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

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    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, agave 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


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