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To make a tasty cauliflower fried rice, you will need these key items: - 1 medium head of cauliflower (about 4 cups when riced) - 1 cup of frozen peas and carrots mix - 2 green onions, finely chopped (save some for topping) - 2 cloves of garlic, minced - 2 large eggs, lightly beaten - 3 tablespoons of soy sauce (or tamari for gluten-free) - 1 tablespoon of sesame oil - 1 tablespoon of olive oil - Salt and black pepper to taste You can customize your fried rice with these optional ingredients: - Add cooked chicken or shrimp for protein. - Use bell peppers or broccoli for extra veggies. - Swap soy sauce with coconut aminos for a lighter taste. - Try using quinoa instead of cauliflower for a different texture. Season your dish to boost the flavor: - Add ginger for a warm spice. - Use red pepper flakes for some heat. - Sprinkle sesame seeds for a crunchy topping. - Consider fresh herbs like cilantro or basil for brightness. These ingredients and tips help create a healthy, flavorful meal that you can enjoy any day. {{ingredient_image_2}} Start by removing the leaves and stem from the cauliflower. Cut the head into small florets. If you have a food processor, pulse the florets until they look like rice. You can also use a box grater for this. It’s fun to watch the cauliflower transform. You will get about four cups of riced cauliflower. Heat a large skillet or wok over medium-high heat. Add three tablespoons of olive oil. Wait until the oil is hot and shimmering. This is key for good sautéing. Add two cloves of minced garlic to the pan. Sauté it for about 30 seconds. You want to smell a lovely aroma, but don’t let it burn. Next, add your riced cauliflower. Stir occasionally and cook for 5 to 7 minutes. You want it tender but still a bit crunchy. Once the cauliflower is ready, it’s time to add the veggies. Stir in one cup of frozen peas and carrots. Cook for another 3 to 4 minutes until they are warm. Now, push the cauliflower mix to one side of the pan. Pour in two beaten eggs on the empty side. Scramble them until cooked, then mix everything together. Pour in three tablespoons of soy sauce and one tablespoon of sesame oil. Stir well to coat every grain of cauliflower. Add salt and black pepper to taste. Finally, mix in chopped green onions and serve it hot. You can top it with Sriracha if you like a spicy kick! To get the best texture, rice the cauliflower properly. You can use a food processor or a box grater. Aim for small, even pieces. Avoid large chunks, as they can stay hard when cooked. I find pulsing in short bursts works best. After ricing, squeeze out any excess moisture using a clean kitchen towel. This step helps prevent sogginess when you cook it. One common mistake is overcooking the cauliflower rice. It should be tender but still have some bite. Cook for about 5-7 minutes and stir often. Another mistake is not heating the pan enough before adding oil. A hot pan helps to sauté the garlic and gives a better flavor. Always taste and adjust the seasoning at the end. A pinch of salt or a splash of soy sauce can make a big difference. Adding garnishes can take your cauliflower fried rice to the next level. Reserve some green onions for topping. They add fresh flavor and color. You can also sprinkle sesame seeds on top for a nice crunch. For those who like a kick, serve Sriracha on the side. It lets everyone spice their bowl just how they like it. Pro Tips Uniform Ricing: Ensure that the cauliflower is riced evenly for consistent cooking. If some pieces are larger, they may take longer to cook and could result in a mushy texture. Eggs for Texture: Scrambling the eggs on one side of the pan allows them to cook perfectly while also preventing overcooking. This technique keeps the eggs fluffy and moist. Flavor Boost: For an extra layer of flavor, consider adding a splash of rice vinegar or a teaspoon of ginger along with the soy sauce. This will enhance the dish's overall taste profile. Veggie Variations: Feel free to customize the veggie mix based on your preference. Bell peppers, broccoli, or snap peas can be great additions for added color and nutrition. {{image_4}} You can easily add protein to your cauliflower fried rice. Chicken, shrimp, or tofu work great. For chicken, use cooked, diced pieces. If you want shrimp, use cooked shrimp and add them when you stir in the veggies. Tofu adds a nice texture and flavor. Just cube it and pan-fry until golden before mixing it in. This gives the dish extra nutrition and makes it more filling. For a vegetarian twist, simply skip the eggs and add more veggies. You can try bell peppers, broccoli, or snap peas. If you want a vegan option, use tofu instead of eggs. You could also toss in some chickpeas for added protein. These changes keep the dish light while adding different flavors and colors. Cauliflower fried rice is great for many occasions. For a quick lunch, serve it in a bowl with some soy sauce on top. If you have guests, you can serve it as a side dish. Just make it colorful with extra veggies. For a fun twist, serve it in lettuce wraps for a fresh touch. You can also add some Sriracha on the side for those who like it spicy! After making cauliflower fried rice, let it cool down. Place your leftovers in an airtight container. This helps keep the flavors fresh. Store it in the fridge for up to four days. If you want to keep it longer, freezing is a good option. To reheat, use a skillet over medium heat. Add a splash of water or oil to prevent sticking. Stir the fried rice often for even heating. You can also use a microwave. Cover the dish with a damp paper towel to keep moisture. Heat it in short bursts to avoid overcooking. Freezing cauliflower fried rice is easy. First, cool it completely. Then, portion it into freezer-safe bags. Remove as much air as possible before sealing. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it as described above for the best taste. Cauliflower fried rice is a fun, healthy twist on traditional fried rice. Instead of rice, I use riced cauliflower. This dish combines sautéed cauliflower, peas, carrots, eggs, and green onions. It’s light, flavorful, and full of texture. You get all the taste without the carbs! Yes, you can use fresh cauliflower! I prefer fresh because it has a better crunch. Just cut it into florets and rice it using a food processor or box grater. If you use frozen cauliflower, make sure to thaw and drain it first. To add some heat, try Sriracha! You can drizzle it on top before serving. Another option is to add chopped fresh chili peppers while cooking. Adjust the spice to your liking for a kick that you’ll enjoy. Absolutely! Cauliflower fried rice is a great low-carb dish. It has far fewer carbs than regular rice. This dish is perfect for those on a keto or low-carb diet. Plus, it’s high in fiber and vitamins, making it a smart choice. You can serve this dish with many things! I love pairing it with grilled chicken or shrimp for protein. It also goes well with a side salad or steamed veggies. For a complete meal, serve it with a protein of your choice and enjoy! Cauliflower fried rice is a tasty, low-carb dish packed with flavor. We covered key ingredients, from main components to optional add-ins. I shared step-by-step methods to prepare it perfectly. The tips help avoid common mistakes and enhance taste. You can also explore protein options and modifications to fit your diet. Finally, learn the best ways to store or reheat leftovers. With these tips, you can enjoy a healthy meal anytime.

Cauliflower Fried Rice Delight

A healthy and delicious alternative to traditional fried rice made with riced cauliflower and mixed vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 medium head cauliflower (yields approximately 4 cups when riced)
  • 1 cup frozen peas and carrots mix
  • 2 pieces green onions, finely chopped (reserve some for garnish)
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • to taste salt and black pepper
  • optional Sriracha for serving

Instructions
 

  • Begin by removing the leaves and stem from the cauliflower. Cut the head into smaller florets. If you have a food processor, pulse the florets in batches until they reach a rice-like texture. Alternatively, you can use a box grater to achieve similar results.
  • Place a large skillet or wok over medium-high heat. Add the olive oil and allow it to heat until shimmering, ensuring it's hot enough to sauté effectively.
  • Introduce the minced garlic to the pan. Sauté for approximately 30 seconds or until it releases a fragrant aroma. Be cautious not to let it burn.
  • Add the riced cauliflower to the skillet. Stir occasionally and cook for about 5-7 minutes or until the cauliflower becomes tender but retains some texture.
  • Stir in the frozen peas and carrots, continuing to stir-fry for another 3-4 minutes until they are heated through and mixed well with the cauliflower.
  • Push the cauliflower mixture to one side of the pan. On the empty side, pour in the beaten eggs. Scramble the eggs until fully cooked, then fold them into the cauliflower mixture to combine everything evenly.
  • Drizzle the soy sauce and sesame oil over the entire mixture. Stir well to ensure an even distribution of flavors. Season with salt and freshly ground black pepper to taste.
  • Mix in the chopped green onions, reserving a portion for garnish. Stir everything together for an additional minute to heat throughout.
  • Remove from heat. For an extra kick, add a drizzle of Sriracha across the top or serve it on the side for those who enjoy a bit more spice.

Notes

For an added touch of flair, sprinkle sesame seeds on top for a delightful crunch!
Keyword cauliflower, fried rice, healthy, vegetarian