Cauliflower Fried Rice (Printable)
Quick, healthy Asian-style cauliflower rice with vegetables and eggs, ready in 25 minutes.
# What You'll 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 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 tbsp 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 Tips:
01 -
- This comes together faster than delivery and tastes infinitely better
- You can eat a massive bowl without that heavy carby aftermath
02 -
- Dont skip the step of pushing vegetables aside before scrambling eggs or they will turn into weird bits suspended everywhere
- A food processor makes quick work but a box grater works if you do not have one
03 -
- Work over high heat and keep things moving to prevent steaming
- Make sure cauliflower is completely dry before pulsing for the best texture