Cauliflower Fried Rice (Printer view)

A light, flavorful grain-free alternative featuring riced cauliflower sautéed with colorful vegetables and savory seasonings.

# What You'll Need:

→ Vegetables

01 - 1 medium head cauliflower (about 1.3 lbs), cut into florets
02 - 1 medium carrot, peeled and diced
03 - 1/2 cup frozen peas
04 - 1 small red bell pepper, diced
05 - 2 green onions, thinly sliced
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated

→ Eggs

08 - 2 large eggs, lightly beaten

→ Sauces & Oils

09 - 2 tablespoons sesame oil or neutral oil, divided
10 - 2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
11 - 1 teaspoon toasted sesame oil (optional, for finishing)

→ Seasonings

12 - 1/4 teaspoon ground white or black pepper
13 - Salt, to taste

# Directions:

01 - Rinse the cauliflower florets and pat dry. Place in a food processor and pulse until the texture resembles rice. Work in batches if needed.
02 - Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set. Remove eggs to a plate and set aside.
03 - Add the remaining oil to the skillet. Sauté garlic and ginger for 30 seconds until fragrant. Add carrots, bell pepper, and peas; cook for 2–3 minutes until vegetables are slightly tender but still crisp.
04 - Add riced cauliflower and cook, stirring frequently, for 4–5 minutes until the cauliflower is tender but not mushy.
05 - Stir in soy sauce, pepper, and salt to taste. Return scrambled eggs to the pan along with green onions. Toss to combine, and heat for 1 minute more.
06 - Drizzle with toasted sesame oil if using. Remove from heat and serve hot.

# Expert Suggestions:

01 -
  • It comes together faster than waiting for takeout and leaves you feeling energized instead of heavy.
  • You can toss in whatever vegetables are hanging out in your crisper drawer without worrying about perfect measurements.
  • The texture is surprisingly close to real fried rice, especially once the sesame oil and soy sauce work their magic.
  • It reheats beautifully for lunch the next day, which means one less thing to plan when mornings get chaotic.
02 -
  • Do not crowd the pan or the cauliflower will steam instead of fry, which makes it watery and bland instead of lightly crispy.
  • Taste before you add more salt because soy sauce is already salty, and I have overseasoned this more than once.
  • Use a large skillet or wok so everything has room to move, or cook it in two batches if your pan is on the smaller side.
03 -
  • If you do not have a food processor, use the large holes of a box grater to rice the cauliflower, it just takes a little more elbow grease.
  • Toast your sesame oil in the pan for a few seconds before drizzling it over the finished dish to intensify its nutty aroma.
  • Double the garlic and ginger if you love bold flavor, because they fade a bit once everything is mixed together.
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