Cauliflower Fried Rice (Printable)

Light and flavorful low-carb alternative packed with vegetables, ready in minutes.

# What You 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 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

# How to Make It:

01 - Pulse cauliflower florets in a food processor until texture resembles rice. Transfer to bowl and set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering.
03 - Add white parts of green onions, garlic, and ginger. Stir-fry for 1 minute until fragrant.
04 - Add diced carrots to the wok. Cook for 2 minutes, stirring occasionally, until slightly softened.
05 - Stir in frozen peas and cauliflower rice. Sauté for 3-4 minutes, stirring frequently, until vegetables are tender-crisp.
06 - Push vegetable mixture to one side of the pan. Crack eggs into empty space and scramble until just set.
07 - Fold scrambled eggs into the vegetable mixture until evenly distributed.
08 - Add soy sauce, sesame oil, black pepper, and salt. Toss everything together thoroughly. Remove from heat, garnish with green onion tops, and serve immediately.

# Expert Suggestions:

01 -
  • Its faster than takeout and actually leaves you feeling light instead of heavy
  • You can customize the vegetables based on whatever is wilting in your crisper drawer
02 -
  • Soggy cauliflower rice happens when you overcrowd the pan or cook it too long
  • A cold wok makes vegetables steam instead of fry so let your pan get properly hot first
03 -
  • Squeeze excess moisture from your cauliflower rice with a clean towel if the head was particularly large
  • Preheat your serving bowl to keep everything hot when you have big portions to plate

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