Cauliflower Fried Rice (Printable version)
A healthy low-carb alternative to traditional fried rice, loaded with vegetables and ready in minutes.
# Ingredient list:
→ 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)
# Directions:
01 - Place cauliflower florets in a food processor and pulse until the texture resembles rice grains. Transfer to a bowl and set aside.
02 - In a large wok or skillet, heat 1 tbsp vegetable oil over medium-high heat until shimmering.
03 - Add the white parts of the green onions, minced garlic, and grated ginger to the hot oil. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Add the diced carrots to the pan and cook for 2 minutes until slightly softened but still maintaining some crunch.
05 - Stir in the frozen peas and prepared cauliflower rice. Sauté for 3-4 minutes, stirring frequently, until vegetables are tender-crisp but not mushy.
06 - Push the vegetable mixture to one side of the pan. Crack the eggs into the empty space and scramble quickly with a spatula until just set.
07 - Mix the cooked eggs into the vegetable mixture, distributing evenly throughout the pan.
08 - Add soy sauce, toasted sesame oil, black pepper, and salt. Stir well to combine all ingredients evenly. Remove from heat immediately.
09 - Transfer to serving bowls and garnish with the reserved sliced green parts of the green onions. Serve hot while fresh.
# Expert Tips:
01 -
- You get all the savory satisfaction of fried rice without the heavy carb coma that follows
- It comes together in under 25 minutes, making it perfect for those weeknights when takeout feels tempting but you want something homemade
02 -
- Overcrowding the pan will steam your vegetables instead of stir frying them
- Letting the cauliflower cook too long turns it into mush, keep it moving and watch closely
03 -
- Drain thawed frozen vegetables on paper towels to prevent excess moisture
- Grate ginger and garlic together onto a small plate so they are ready to toss in simultaneously