Description
A healthy fried cauliflower rice with crab that is full of spice, aromatics, and umami flavor.
Ingredients
Scale
ients
- 3 cups riced cauliflower, frozen or fresh
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- ½ small yellow onion, thinly sliced
- ½ cup frozen peas
- ½ cup shredded carrots
- 2 green onions, chopped
- ¼ cup frozen or fresh edamame
- ¼ cup low sodium soy sauce
- 1 tablespoon sriracha
- 2 teaspoons fish sauce
- 2 eggs, beaten
- 1 cup cooked lump crab meat
- ¼ cup cilantro, chopped
- Lime wedges
Instructions
- Heat the sesame oil in a large sauté pan over medium high heat. Add the yellow onion and sauté until softened, about 4 minutes. Add the ginger, garlic, peas, carrots, green onions and edamame and cook until the carrots are softened, about 3 minutes.
- Add the cauliflower rice, soy sauce, sriracha and fish sauce to the pan and stir to combine. Cover and cook, stirring occasionally, for about 5 minutes until the cauliflower is tender.
- Push rice to one side of the pan and add the eggs to the other side. Cook the eggs until set, about 3 minutes.
- Mix the cooked eggs and crab into the rice carefully so that the crab does not break up too much. Sauté until the crab is warmed through.
- Serve the rice topped with cilantro and lime wedges as desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes