Cauliflower Fried Rice Recipe

Cauliflower fried rice swaps grains for riced cauli stir-fried with eggs veggies in soy sesame punch. High-heat wok toss 8 minutes yields fluffy separate grains, Asian savory snap like takeout. Low-carb side or bowl slays dinners fast clean.

Cauliflower Fried Rice Recipe

Riced cauliflower wok-tossed with eggs veggies soy for Asian fried rice fakeout. Low-carb fluffy grains, ready 15 minutes.

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Prep Time 7 minutes mins

Cook Time 8 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1 large head cauliflower about 2 lb
• 2 tbsp sesame oil
• 2 large eggs
• ½ cup diced carrots
• ½ cup frozen peas
• ¼ cup diced onion
• 2 garlic cloves minced
• 1 tsp grated ginger
• 3 tbsp soy sauce
• 2 green onions sliced
• ½ tsp salt

Equipment

• Chef’s knife
• Cutting board
• Cuisinart food processor
• All-Clad wok
• Spatula
• Measuring cups & spoons

Method

 

1. Chop 1 head cauliflower to florets using chef’s knife on cutting board. Load Cuisinart food processor half-full. Pulse 5 times short bursts till rice grains form using pulse button. Empty bowl. Repeat batch. Pat dry paper towels.​
2. Heat 1 tsp sesame oil in All-Clad wok medium-high. Crack 2 eggs direct wok whisk spatula 30 seconds. Stir scramble 1 minute till set fluffy. Scoop plate aside spatula.​
3. Add 1 tbsp sesame oil wok. Toss ½ cup carrots ¼ cup onion with spatula 2 minutes till crisp. Stir 2 minced garlic 1 tsp ginger 30 seconds fragrant. Add ½ cup peas 2 minutes soft.​
4. Dump riced cauliflower wok. Stir spatula high heat 3 minutes fluffy separate. Pour 3 tbsp soy sauce ½ tsp salt. Fold eggs back. Toss 1 minute glossy. Kill heat. Top 2 green onions.​

Notes

• Dry rice post-pulse no water mush.
• High wok heat separates grains.
• All-Clad heats fast stir constant.