Cauliflower Fried Rice (Print Version)
A quick, healthy Asian-style dish with cauliflower, vegetables, and savory seasonings ready in 25 minutes.
# What You Need:
→ Vegetables
01 - 1 medium head cauliflower (about 1.3 lbs), 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 tbsp soy sauce (use tamari for gluten-free)
09 - 1 tbsp toasted sesame oil
10 - ½ tsp freshly ground black pepper
11 - ½ tsp salt (or to taste)
12 - 1 tbsp vegetable oil (or neutral oil for frying)
# How To Make:
01 - Pulse cauliflower florets in a food processor until texture resembles rice. Transfer to a bowl and set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering.
03 - Add white parts of green onions, garlic, and ginger. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add diced carrots to the wok. Cook for 2 minutes until slightly softened but still retaining crunch.
05 - Stir in frozen peas and cauliflower rice. Sauté for 3-4 minutes, stirring frequently, until vegetables are tender-crisp but not mushy.
06 - Push vegetable mixture to one side of the pan. Crack eggs into the empty space and scramble quickly until just set, then combine with vegetables.
07 - Add soy sauce, sesame oil, black pepper, and salt. Toss everything together until well coated. Remove from heat, garnish with green onion tops, and serve immediately.
# Expert Tips:
01 -
- You get all the comfort of fried rice without the heavy carbohydrate coma that follows
- It comes together in under 30 minutes, making it perfect for those nights when takeout sounds tempting but you want something better
02 -
- Overworking the cauliflower in the food processor is the number one mistake people make, turning it into mush instead of rice
- High heat and constant stirring prevent the cauliflower from steaming in its own moisture
03 -
- Squeeze excess moisture from your cauliflower rice after pulsing if it seems especially wet
- Preheat your pan for a good 2-3 minutes before adding anything for that restaurant-style sear