Description
A light, flavor-packed twist on classic fried rice, made with riced cauliflower, ground turkey, and fresh veggies for a quick and nourishing meal.
Ingredients
Scale
- 4 cups riced cauliflower
- 1 pound ground turkey
- 3 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced
- 1 cup diced carrots
- 1 cup peas
- 1 tablespoon sesame oil
- 2 eggs, lightly beaten
Instructions
- Heat a large skillet or wok over medium-high heat until hot.
- Beat the eggs in a bowl and set aside. Dice the vegetables and prepare the rest of the ingredients.
- Add a small amount of oil to the skillet. Add the ground turkey and cook until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add garlic and ginger. Sauté until fragrant, then stir in the carrots and peas. Cook for 2–3 minutes.
- Push the veggies to one side and pour in the eggs. Scramble gently until set, then mix everything together.
- Add the cauliflower rice and cook for 5–7 minutes, stirring often, until heated through and slightly golden.
- Return the turkey to the skillet. Add soy sauce and toss to combine.
- Remove from heat and drizzle with sesame oil. Top with sliced green onions and serve warm.
Notes
- Pat cauliflower rice dry with a paper towel to prevent sogginess.
- Use high heat and avoid overcrowding the pan to keep vegetables crisp.
- Add chili flakes or sriracha for a spicier version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 740mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 125mg