Cauliflower Fried Rice (Printable View)

A light, flavorful grain-free alternative featuring riced cauliflower with colorful vegetables and savory seasonings. Ready in 25 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium head cauliflower (about 1.3 lbs), cut into florets
02 - 1 medium carrot, peeled and diced
03 - 1/2 cup frozen peas
04 - 1 small red bell pepper, diced
05 - 2 green onions, thinly sliced
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated

→ Eggs

08 - 2 large eggs, lightly beaten (omit or substitute for vegan version)

→ Sauces & Oils

09 - 2 tablespoons sesame oil or neutral oil, divided
10 - 2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
11 - 1 teaspoon toasted sesame oil (optional, for finishing)

→ Seasonings

12 - 1/4 teaspoon ground white or black pepper
13 - Salt, to taste

# How To Make It:

01 - Rinse the cauliflower florets and pat dry. Place in a food processor and pulse until the texture resembles rice. Work in batches if needed.
02 - Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set. Remove eggs to a plate and set aside.
03 - Add the remaining oil to the skillet. Sauté garlic and ginger for 30 seconds until fragrant. Add carrots, bell pepper, and peas; cook for 2–3 minutes until vegetables are slightly tender but still crisp.
04 - Add riced cauliflower and cook, stirring frequently, for 4–5 minutes until the cauliflower is tender but not mushy.
05 - Stir in soy sauce, pepper, and salt to taste. Return scrambled eggs to the pan along with green onions. Toss to combine, and heat for 1 minute more.
06 - Drizzle with toasted sesame oil if using. Remove from heat and serve hot.

# Expert Advice:

01 -
  • The cauliflower absorbs all the savory flavors while staying light and fluffy, leaving you satisfied without that heavy carb feeling that has me napping after regular fried rice.
  • You can throw this together in less than 30 minutes with whatever vegetables are hiding in your crisper drawer, making it my go to rescue dinner on hectic weeknights.
02 -
  • Overcrowding your pan is the enemy of good cauliflower fried rice, cook in batches if needed or youll end up with steamed mush instead of the dry, fluffy texture you want.
  • Allowing the riced cauliflower to sit on paper towels for 10 minutes before cooking removes excess moisture and makes a dramatic difference in the final texture.
03 -
  • If using frozen cauliflower rice, dont thaw it first, cook it straight from frozen but add an extra minute to the cooking time, then let excess moisture cook off before adding your seasonings.
  • The order of cooking really matters, vegetables that release water like zucchini should go in last to prevent making the whole dish soggy.
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