Cauliflower Fried Rice (Printer-friendly)
Light, healthy alternative packed with vegetables and ready in 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 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 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)
# Directions:
01 - Process cauliflower florets in a food processor using short pulses until the texture resembles coarse rice grains. Transfer to a bowl and set aside.
02 - Place a large wok or skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat the surface evenly.
03 - Add the white parts of the spring onions, minced garlic, and grated ginger to the hot oil. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add the diced carrots to the wok. Continue stir-frying for 2 minutes until the carrots begin to soften slightly while retaining some crunch.
05 - Pour in the frozen peas and the riced cauliflower. Stir-fry for 3 to 4 minutes, tossing frequently, until the vegetables are tender-crisp but not mushy.
06 - Push all the vegetables to one side of the wok, creating an empty space. Crack the eggs directly into the cleared area and scramble quickly with a spatula until just set.
07 - Fold the scrambled eggs into the vegetable mixture, stirring until evenly distributed throughout the cauliflower rice.
08 - Drizzle with soy sauce and sesame oil. Sprinkle with black pepper and salt. Toss everything together thoroughly until well combined. Remove from heat immediately.
09 - Transfer to serving bowls and garnish with the reserved green parts of the spring onions. Serve hot while the texture is at its best.
# Expert Advice:
01 -
- You get all the satisfaction of fried rice without the heavy carb coma afterward
- It comes together in under 25 minutes, making it perfect for those 'I need dinner NOW' weeknights
02 -
- Don't cover the pan while cooking—steaming makes cauliflower rice soggy instead of fluffy
- Have all ingredients prepped and ready before you turn on the heat. Fried rice happens fast.
03 -
- Riced cauliflower freezes beautifully—pulse a few heads on Sunday and you're halfway to dinner all week
- Day-old cauliflower rice actually works better than fresh, as it dries out slightly and fries up fluffier