Description
Cauliflower fried rice brings a lighter twist to classic Asian comfort food, packing nutritious veggie goodness into a quick and satisfying meal. Crisp, fragrant, and packed with flavor, this low-carb alternative delivers maximum taste with minimal effort for hungry home cooks.
Ingredients
Scale
Main Ingredients:
- 1 medium head cauliflower, riced (or 4 cups store-bought riced cauliflower)
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots (thawed)
Aromatics and Seasonings:
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 green onions, chopped (for garnish)
- 1 teaspoon fresh ginger, grated (optional)
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- Salt and black pepper, to taste
- Red pepper flakes (optional, for heat)
Cooking Oil:
- 2 tablespoons sesame oil (or olive oil)
Instructions
- Transform cauliflower florets into rice-like texture by pulsing in a food processor until they resemble fine, granular pieces.
- Warm sesame oil in a spacious skillet, introducing minced garlic, diced onions, and freshly grated ginger to create an aromatic foundation.
- Incorporate colorful diced carrots and sweet green peas into the fragrant mixture, allowing them to soften and release their natural flavors.
- Create a clearing in the pan and gently pour beaten eggs, scrambling them until they reach a fluffy, golden consistency.
- Merge the scrambled eggs with the vegetable medley, ensuring an even distribution of ingredients.
- Introduce the cauliflower rice to the skillet, stirring consistently to prevent sticking and promote even cooking.
- Drizzle soy sauce across the mixture, then sprinkle salt and pepper to enhance the overall taste profile.
- For those desiring extra heat, scatter red pepper flakes throughout the dish for a subtle kick.
- Continue cooking for an additional few minutes, allowing the cauliflower to reach a tender yet slightly crisp texture.
- Finish the dish by garnishing with freshly chopped green onions, adding a bright, zesty note to the final presentation.
- Serve immediately while the cauliflower fried rice remains piping hot and full of vibrant flavors.
Notes
- Pulse cauliflower carefully to avoid over-processing, which can turn it mushy and ruin the rice-like texture.
- Use a clean kitchen towel to squeeze out excess moisture from riced cauliflower, ensuring a crispy and non-soggy final dish.
- Opt for high heat and a non-stick pan to achieve that classic slightly charred fried rice flavor without sticking.
- For a protein boost, add cooked chicken, shrimp, or tofu during the vegetable cooking stage to make the dish more filling.
- Replace soy sauce with coconut aminos for a gluten-free and lower-sodium alternative that still delivers rich umami flavor.
- Experiment with different vegetable combinations like bell peppers, zucchini, or edamame to keep the recipe exciting and nutritionally diverse.
- Meal prep friendly – store in airtight containers for up to 4 days, reheating quickly in a skillet for a fast weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg