Cauliflower Fried Rice (Printable version)
A light, healthy Asian-inspired alternative ready in 25 minutes.
# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower (about 1.3 lb), cut into florets
02 - 1 medium carrot, peeled and diced
03 - 1 cup frozen peas
04 - 4 spring 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. 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 spring 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. Add soy sauce, sesame oil, black pepper, and salt. Stir well to combine. Remove from heat. Garnish with sliced green parts of the spring onions. Serve immediately.
# Expert advice:
01 -
- Ready in under 30 minutes but tastes like you spent way more effort on it
- The perfect canvas for whatever vegetables or proteins you have languishing in your crisper drawer
- Even confirmed carb lovers wont miss the real thing after trying this version
02 -
- Overworking cauliflower in the processor turns it into mush—short pulses are your friend
- Soggy cauliflower rice happens when you crowd the pan or cook it too long
- The residual heat continues cooking the vegetables, so slightly underdone is better than mushy
03 -
- A cold wok or crowded pan leads to steaming instead of frying—give the vegetables room to sizzle
- Prep everything before turning on the heat, because this comes together fast once you start cooking