Low-Carb Cauliflower Fried Rice with Egg and Peas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light, low-carb take on classic fried rice using cauliflower rice, peas, and scrambled eggs for a satisfying meal. This Asian Fusion-inspired low-carb recipe, ready in about 25 minutes, pairs cauliflower rice, frozen peas, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 3 lightly beaten eggs and scramble gently for 2-3 minutes until just set but still moist. Remove eggs to a plate.
  2. Step 2: Add remaining 1 tbsp vegetable oil and 1 tbsp sesame oil to the skillet. Sauté 2 minced garlic cloves and 1 tsp minced fresh ginger for 30 seconds until fragrant.
  3. Step 3: Add 4 cups cauliflower rice and 1/2 cup thawed frozen peas, stirring frequently for 5-7 minutes until the cauliflower is tender but not mushy.
  4. Step 4: Return scrambled eggs to the skillet, add 2 tbsp soy sauce and 1/4 tsp black pepper, stirring to combine and heat through for 1-2 minutes.
  5. Step 5: Remove from heat and stir in 3 thinly sliced green onions before serving.

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