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Cauliflower Fried Rice

A healthy and delicious alternative to traditional fried rice, made with cauliflower, vegetables, and eggs, perfect for a quick weeknight meal.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head cauliflower, chopped into chunks Pulse in a food processor until rice-sized
  • 2 large eggs Crack and scramble in the pan
  • 1 cup frozen peas and carrots Can substitute with other veggies like bell peppers or corn
  • 2 cloves garlic, minced For flavor
  • 3 tablespoons soy sauce Adjust to taste; can use low-sodium if preferred
  • 1 tablespoon sesame oil Enhances flavor
  • 2 scallions green onions, chopped For garnish
  • 2 tablespoons oil For cooking (vegetable or canola oil works)

Method
 

Preparation
  1. Wash the cauliflower and break it into large chunks.
  2. Pulse the cauliflower in a food processor in batches until it resembles rice. Do not overload the processor.
  3. If chopping by hand, cut the cauliflower into rice-sized pieces.
Cooking
  1. Heat oil in a large pan or wok over medium-high heat.
  2. Add minced garlic to the pan and sauté until fragrant.
  3. Add the cauliflower rice and frozen peas/carrots to the pan, stirring well.
  4. Scoot the vegetable mixture to one side of the pan and crack the eggs into the empty side, scrambling until mostly cooked.
  5. Mix the scrambled eggs into the cauliflower rice and add soy sauce and sesame oil.
  6. Stir everything together until heated through and well combined.
  7. Garnish with chopped green onions before serving.

Notes

Ensure cauliflower is dry before cooking to avoid sogginess. You can add cooked chicken or shrimp for additional protein, and customize the veggies as desired.