Rice-Free Egg Fried Rice
A low-carb twist on fried rice using finely chopped cauliflower in place of rice, wok-fried with egg, edamame, and corn in soy sauce for a light, savory, grain-free dish.
Instructions
- 1
Prepare the materials.
- 2
Beat one egg with a spoon of cooking wine and 2 grams of salt until well mixed. Wash the cauliflower and then chop it into small pieces.
- 3
Heat a frying pan, add vegetable oil, pour in the beaten eggs, cook until done, chop into small pieces, and then remove from the pan.
- 4
Add a tablespoon of vegetable oil to the pan again, then add the chopped cauliflower and stir-fry over high heat for 2 minutes. Add the edamame and corn kernels and stir-fry for 1 minute.
- 5
Add a spoonful of light salted soy sauce and stir-fry evenly.
- 6
Pour in the beaten eggs and stir-fry evenly, then it can be taken out of the pan.
- 7
Fried rice without rice, soft cauliflower, chewy corn, crispy edamame, the texture really feels just like eating fried rice.
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Ingredients
Main Ingredients
- Cauliflower1/2 piece
- Egg2 piece
- Cooked edamame100 g
- Cooked corn kernels100 g
Seasonings
- June Fresh Light Salt Original Soy Sauce1 tbsp
- Vegetable oilto taste
- Salt2 g
- cooking wine1 spoon