Cauliflower Fried Rice (Printable Version)

A lighter take on fried rice featuring riced cauliflower, colorful vegetables, and savory seasonings.

# What You 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 spring 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:

01 - Place cauliflower florets in a food processor and pulse until the texture resembles rice. Set aside.
02 - In a large wok or skillet, heat 1 tbsp vegetable oil over medium-high heat.
03 - Add the white parts of the spring onions, garlic, and ginger. Sauté for 1 minute until fragrant.
04 - Add diced carrots and cook for 2 minutes until slightly softened.
05 - Stir in the peas and cauliflower rice. Sauté for 3-4 minutes, stirring frequently, until vegetables are tender but not mushy.
06 - Push the mixture to one side of the pan. Crack the eggs into the empty space and scramble until just set.
07 - Mix the eggs into the vegetables.
08 - Add soy sauce, sesame oil, black pepper, and salt. Stir well to combine. Remove from heat. Garnish with sliced green parts of the spring onions. Serve immediately.

# Expert Tips:

01 -
  • You get all the comfort of takeout fried rice without the post-meal food coma that usually follows
  • It comes together in under 30 minutes, making it perfect for busy weeknights when you want something real but fast
  • The recipe is incredibly forgiving - you can swap vegetables based on what's wilting in your crisper drawer
02 -
  • Excess moisture is your enemy - don't wash cauliflower after cutting, and consider squeezing the riced cauliflower in a clean towel if it seems particularly wet
  • Work over high heat once ingredients are added - that sizzling sound is what creates the restaurant-style depth of flavor
  • Let the pan get hot again between additions if everything starts looking steamed instead of fried
03 -
  • Use a well-seasoned wok or heavy skillet - thin pans cool down too much when you add ingredients
  • Have all ingredients prepped and near the stove before you start cooking - this moves fast once you begin

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