Cauliflower Fried Rice

Cauliflower Fried Rice

I first tried making cauliflower fried rice on a busy weeknight when I was short on time but wanted something tasty and healthy. As I tossed the cauliflower and veggies in the pan, the kitchen filled with delightful aromas that reminded me of my favorite takeout dish. It became a family favorite, and now we whip it up regularly—perfect for sneaking in those veggies while satisfying our cravings for comfort food.

This recipe is not just quick and easy; it’s also packed with nutrients and flavor. The cauliflower makes a fantastic low-carb base, and when you mix in colorful veggies and a hint of soy sauce, you’ve got a delicious dinner that feels indulgent but is actually quite wholesome.

Why You’ll Love This Recipe

Cauliflower Fried Rice is an effortless way to enjoy a beloved dish without the carbs and calories of traditional fried rice. It’s quick to prepare, versatile enough to use whatever veggies you have on hand, and delicious to boot! Plus, it fits perfectly into various diets, making it a fantastic choice for almost everyone.

How to make Cauliflower Fried Rice

Ingredients:

• 10 ounces frozen cauliflower (see notes)
• 1/2 cup frozen peas and carrots
• 2 stalks green onion
• 1/4 diced yellow onion
• 1 large egg
• 2 teaspoons minced garlic
• 2 tablespoons soy sauce
• 1 teaspoon oyster sauce (sub for dark soy sauce if needed)
• Salt and pepper to taste

Directions:

1. Start by prepping your cauliflower rice and getting your peas and carrots ready. If you’re using frozen cauliflower, you can simply toss it straight into the skillet after defrosting.
2. Heat a non-stick skillet over medium heat. Add a little oil, if needed, and sauté the diced yellow onion until it becomes translucent.
3. Add in the minced garlic and sauté for another minute until it’s fragrant.
4. Mix in the frozen peas and carrots, stirring occasionally until they’re heated through.
5. Add the cauliflower rice and stir well to combine everything. Cook for about 3-5 minutes, allowing it to get a little golden.
6. Push the mixture to one side of the pan, crack the egg into the empty side, and scramble it. Once cooked, mix it back into the fried rice.
7. Pour in the soy sauce and oyster sauce, then season with salt and pepper. Stir everything together until well mixed and heated through. Serve immediately!

Tips to make Cauliflower Fried Rice

• Ensure your cauliflower rice is as dry as possible. If it’s too wet, it can turn mushy.
• Customize with your favorite proteins—chicken, shrimp, or tofu are all great additions.
• For extra flavor, consider adding sesame oil or some chili flakes.

How to serve Cauliflower Fried Rice

Serve your Cauliflower Fried Rice hot, and if you like, garnish it with extra green onions or sesame seeds. It goes great as a main dish or as a side alongside grilled meats or stir-fries.

How to store Cauliflower Fried Rice

Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply pop it in the microwave or sauté it on the stovetop until warm.

Variation

Feel free to switch up the vegetables based on what you have. Bell peppers, broccoli, or even diced zucchini would work well in this dish.

FAQs About Cauliflower Fried Rice

1. Can I use fresh cauliflower instead of frozen?
   Yes! Just chop it into florets and pulse it in a food processor until it resembles rice.

2. Is this dish vegan?
   It can easily be made vegan by skipping the egg and using soy sauce instead of oyster sauce.

3. Can I freeze Cauliflower Fried Rice?
   Yes, you can freeze it in an airtight container for up to 2-3 months. Just reheat thoroughly before serving.

4. What can I add for extra protein?
   You can mix in cooked chicken, shrimp, or even tofu for a heartier meal.

With this simple yet flavorful recipe, you’ll quickly find yourself making Cauliflower Fried Rice a staple in your kitchen!

Cauliflower Fried Rice

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A quick and healthy twist on traditional fried rice, packed with flavor and low in carbs.

• Author: juno
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

• 10 ounces frozen cauliflower
• 1/2 cup frozen peas and carrots
• 2 stalks green onion
• 1/4 diced yellow onion
• 1 large egg
• 2 teaspoons minced garlic
• 2 tablespoons soy sauce
• 1 teaspoon oyster sauce (or dark soy sauce)
• Salt and pepper to taste

Instructions

1. Prep the cauliflower rice and peas and carrots. If using frozen cauliflower, defrost before adding to the skillet.
2. Heat a non-stick skillet over medium heat. Add oil if needed, and sauté the diced yellow onion until translucent.
3. Add minced garlic and sauté for another minute until fragrant.
4. Mix in the frozen peas and carrots, stirring until heated through.
5. Add the cauliflower rice and stir well, cooking until slightly golden (about 3-5 minutes).
6. Push the mixture to one side of the pan, crack the egg into the empty space, and scramble it. Once cooked, mix it back into the rice.
7. Pour in the soy sauce and oyster sauce, then season with salt and pepper. Stir until well mixed and heated through. Serve immediately!

Notes

Ensure your cauliflower rice is dry to prevent mushiness. Customize with proteins like chicken, shrimp, or tofu for extra flavor.