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Riced cauliflower wok-tossed with eggs veggies soy for Asian fried rice fakeout.

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
Cook Time 8 minutes
Total Time 15 minutes
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.