Introduction
Looking for a delicious, low-carb alternative to traditional fried rice? This Cauliflower Fried Rice is about to become your new favorite dinner option. I’ve perfected this recipe to deliver all the satisfying flavors of classic Chinese fried rice while keeping it light and nutritious. Whether you’re following a keto diet or simply trying to incorporate more vegetables into your meals, this dish delivers incredible taste without compromising on health benefits.
Ingredients
- 1 medium head cauliflower, riced (about 4 cups)
- 2 tablespoons sesame oil, divided
- 2 eggs, lightly beaten
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or coconut aminos for gluten-free option)
- 1 teaspoon ginger, grated
- 2 green onions, thinly sliced
- Salt and pepper to taste
Instructions
- Rice the cauliflower by pulsing florets in a food processor until they reach a rice-like consistency. Alternatively, use a box grater or pre-riced cauliflower from the store.
- Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set. Remove and set aside.
- Add remaining sesame oil to the pan. Sauté onions until translucent, about 3 minutes.
- Add garlic and ginger, cooking for another 30 seconds until fragrant.
- Add frozen peas and carrots, cooking until heated through.
- Stir in the riced cauliflower. Cook for 5-7 minutes, stirring occasionally, until cauliflower is tender but not mushy.
- Return eggs to the pan and add soy sauce. Stir well to combine.
- Season with salt and pepper to taste, then garnish with green onions.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Recipe Notes
– Make sure to thoroughly drain the cauliflower rice before cooking to prevent a soggy final dish. If using frozen cauliflower rice, thaw and drain it first.
– Don’t overcrowd the pan – cook in batches if necessary to ensure proper browning and to avoid steaming the vegetables.
– For best results, use day-old riced cauliflower that’s been stored in the fridge, as it contains less moisture.
– Feel free to add protein like chicken, shrimp, or tofu to make this a complete meal.
– Store leftovers in an airtight container in the refrigerator for up to 3 days.
– To achieve the best texture, avoid overworking the cauliflower rice – it should maintain some bite rather than becoming mushy.
Cauliflower Fried Rice
Ingredients
- 1 medium head cauliflower riced (about 4 cups)
- 2 tablespoons sesame oil divided
- 2 eggs lightly beaten
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 2 cloves garlic minced
- 2 tablespoons soy sauce or coconut aminos for gluten-free option
- 1 teaspoon ginger grated
- 2 green onions thinly sliced
- Salt and pepper to taste
Instructions
- Rice the cauliflower by pulsing florets in a food processor until they reach a rice-like consistency. Alternatively, use a box grater or pre-riced cauliflower from the store.
- Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set. Remove and set aside.
- Add remaining sesame oil to the pan. Sauté onions until translucent, about 3 minutes.
- Add garlic and ginger, cooking for another 30 seconds until fragrant.
- Add frozen peas and carrots, cooking until heated through.
- Stir in the riced cauliflower. Cook for 5-7 minutes, stirring occasionally, until cauliflower is tender but not mushy.
- Return eggs to the pan and add soy sauce. Stir well to combine.
- Season with salt and pepper to taste, then garnish with green onions.
