A low sodium fried rice recipe that renal-friendly and packed with flavor.
4 cups cauliflower rice, frozen
2 large cloves garlic, pressed or minced
1 small yellow onion, finely chopped (about 1 cup)
1/2 cup frozen peas
1/2 cup carrots, cubed
1/2 cup purple cabbage, shredded
2 eggs, beaten
1 Tbsp sesame oil
2 Tbsp Coconut Aminos
1 Tbsp Rice Vinegar
1 Tbsp light brown sugar
1 Tbsp fresh ginger root
Pinch red pepper flakes
3 stalks of green onions, chopped
Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add garlic, onion, peas, carrots, and cabbage and saute until tender, about 2 minutes.
Meanwhile in a small bowl, whisk together Coconut Aminos, rice vinegar, brown sugar, ginger and red pepper flakes; set aside.
Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
Stir in cauliflower “rice” and pour the soy sauce mixture over top, mixing well. Cook for an additional 5-6 minutes, until cauliflower is soft and tender. Note, if you want to reduce the cooking time, you can thaw the rice before hand.
Top with green onions and a little orange zest and enjoy!
- Category: Vegetables
- Cuisine: Asian
- Serving Size: 2/3 cup
- Calories: 84
- Sodium: 141.8
- Fat: 4.1
- Carbohydrates: 8.7
- Fiber: 1.8
- Protein: 3.6
- Cholesterol: 62
Keywords: low sodium, rice, cauliflower, coconut aminos, fried rice