Cauliflower Fried Rice (Print Version)
A light, healthy twist on classic fried rice using cauliflower rice with colorful vegetables, ready in 25 minutes.
# 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 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 tbsp soy sauce (use tamari for gluten-free)
09 - 1 tbsp toasted sesame oil
10 - ½ tsp freshly ground black pepper
11 - ½ tsp salt (or to taste)
12 - 1 tbsp vegetable oil (or neutral oil for frying)
# How-To Steps:
01 - Process cauliflower florets in a food processor using short pulses until texture resembles rice grains. Transfer to a 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, minced garlic, and grated ginger to the hot oil. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add diced carrots to the pan and cook for 2 minutes, stirring occasionally, until slightly softened but still crisp.
05 - Stir in frozen peas and cauliflower rice. Sauté for 3-4 minutes, stirring frequently, until vegetables are heated through and tender-crisp.
06 - Push vegetable mixture to one side of the pan. Crack eggs into the empty space and scramble quickly with a spatula until just set, about 30 seconds.
07 - Fold scrambled eggs into the vegetable mixture, combining evenly.
08 - Drizzle with soy sauce, sesame oil, black pepper, and salt. Toss everything together until well coated. Remove from heat immediately.
09 - Transfer to serving plates and garnish with reserved green onion tops. Serve while hot.
# Expert Tips:
01 -
- It comes together in under 30 minutes, faster than delivery could ever arrive
- The cauliflower absorbs all those savory Asian flavors while keeping each bite light and fresh
- You can customize the vegetables based on whatever is languishing in your crisper drawer
02 -
- Overcrowding your pan will steam the cauliflower instead of frying it, leading to a mushy texture
- Squeezing excess moisture from the cauliflower after ricing makes all the difference between fluffy and soggy fried rice
03 -
- Use the largest pan you own so the cauliflower has room to fry rather than steam
- Grating the ginger directly over the pan captures all those flavorful juices that would otherwise stay on your cutting board