Cauliflower Fried Rice
Looking for a delicious low-carb alternative to traditional fried rice? This Cauliflower Fried Rice recipe is about to become your new favorite weeknight dinner. I've perfected this lighter version that delivers all the satisfying flavors of Chinese takeout while keeping things healthy and vegetable-forward. What I love most about this dish is how it transforms humble cauliflower into a convincing rice substitute that even picky eaters enjoy. Plus, it comes together in just 20 minutes, making it perfect for those busy evenings when you need something quick yet nutritious.
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
- 1 tablespoon ginger freshly grated
- 3 tablespoons soy sauce or coconut aminos for gluten-free option
- 2 green onions thinly sliced
- Salt and pepper to taste
Instructions
- Rice your cauliflower by pulsing florets in a food processor until they reach a rice-like consistency. If using pre-riced cauliflower, measure out 4 cups.
- 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 oil to the pan. Sauté onions until translucent, about 3 minutes.
- Add garlic and ginger, cooking for 30 seconds until fragrant.
- Toss in frozen peas and carrots, cooking until heated through.
- Add cauliflower rice to the pan. Stir-fry for 5-7 minutes until tender but still slightly crisp.
- Return eggs to the pan and add soy sauce. Mix well to combine.
- Season with salt and pepper to taste.
- Garnish with sliced green onions before serving.