Description
A flavorful and healthy Mushroom Cauliflower Fried Rice recipe, perfect as a low-carb substitute to traditional fried rice. Packed with aromatic garlic, fresh mushrooms, crunchy bell peppers, and a savory soy-sriracha sauce, this dish is quick to prepare and cooked to perfection in a wok.
Ingredients
Units
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Main Ingredients
- 1.5 tablespoon sesame oil (22 ml)
- 6-7 large garlic cloves, chopped
- 5 stalks green onion, chopped (white and green parts separated)
- 1 large red bell pepper, chopped
- 8 oz white mushrooms, sliced
- 2 tablespoons soy sauce
- 2 teaspoons sriracha (adjust to taste)
- 2 teaspoons rice vinegar
- 16 oz cauliflower rice (about 3.5 to 4 cups, store-bought or freshly riced)
- 1/4 teaspoon black pepper (or more to taste)
- 1/2 teaspoon salt (or to taste)
Instructions
- Heat oil and sauté garlic: Heat sesame oil in a wok over medium-high heat. Once hot, add chopped garlic and sauté for about 1 minute until it begins to change color and release aroma.
- Cook vegetables: Add the white parts of green onions, chopped red bell pepper, and sliced mushrooms to the wok. Stir-fry on high heat for around 3 minutes until mushrooms release water and turn golden brown.
- Add seasonings: Pour in soy sauce, rice vinegar, and sriracha. Mix thoroughly to coat the vegetables evenly with the sauce.
- Add cauliflower rice and season: Lower the heat to medium-low, add the cauliflower rice along with salt and black pepper. Toss everything well to combine all flavors evenly.
- Finish cooking: Increase heat back to medium-high. Cook the mixture for 5 to 6 minutes while stirring frequently to ensure even cooking and prevent sogginess. The cauliflower rice should lose its raw taste and remain slightly firm.
- Garnish and serve: Remove from heat, garnish with the green parts of the chopped green onions, and serve immediately.
Notes
- For best texture, keep the heat high during final cooking to avoid mushy cauliflower rice.
- Adjust sriracha according to your preferred spice level or substitute with chili flakes.
- Use fresh cauliflower rice if store-bought is unavailable; grate cauliflower florets using a food processor or box grater.
- This dish can be served as a main course or a side dish to grilled or stir-fried proteins.
- Substitute soy sauce with tamari for a gluten-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
