Cauliflower Fried Rice (Print)
A quick, healthy Asian-style cauliflower rice bowl loaded with vegetables. Ready in 25 minutes, vegetarian and low-carb.
# What You Need:
→ Vegetables
01 - 1 medium head cauliflower (about 1.3 pounds), cut into florets
02 - 1 medium carrot, peeled and diced
03 - 1 cup frozen peas
04 - 4 green onions, sliced (white and green parts separated)
05 - 2 cloves garlic, minced
06 - 1-inch piece fresh ginger, grated
→ Eggs
07 - 2 large eggs
→ Sauces & Seasonings
08 - 2 tablespoons soy sauce (use tamari for gluten-free)
09 - 1 tablespoon toasted sesame oil
10 - ½ teaspoon freshly ground black pepper
11 - ½ teaspoon salt (or to taste)
12 - 1 tablespoon vegetable oil (or neutral oil for frying)
# How To Make It:
01 - Place cauliflower florets in a food processor and pulse until the texture resembles rice. Set aside.
02 - In a large wok or skillet, heat 1 tablespoon vegetable oil over medium-high heat.
03 - Add the white parts of the green onions, garlic, and ginger. Sauté for 1 minute until fragrant.
04 - Add diced carrots and cook for 2 minutes until slightly softened.
05 - Stir in the peas and cauliflower rice. Sauté for 3-4 minutes, stirring frequently, until vegetables are tender but not mushy.
06 - Push the mixture to one side of the pan. Crack the eggs into the empty space and scramble until just set.
07 - Mix the eggs into the vegetables.
08 - Add soy sauce, sesame oil, black pepper, and salt. Stir well to combine. Remove from heat. Garnish with sliced green parts of the green onions. Serve immediately.
# Expert Advice:
01 -
- Its incredibly fast and comes together in under 30 minutes start to finish
- You can customize it with whatever vegetables are languishing in your crisper drawer
- The texture is surprisingly close to the real thing without the post meal sluggishness
02 -
- Overcooking cauliflower rice makes it sad and watery, so err on the side of slightly underdone
- Letting your pan get properly hot between steps creates those nice caramelized bits everyone fights over
03 -
- Squeeze excess moisture from your cauliflower rice with a clean towel before cooking
- Finish with a splash of rice vinegar if you like that tangy restaurant style balance