Cauliflower Fried Rice (Printable)

Light and flavorful grain-free alternative featuring riced cauliflower sautéed with colorful vegetables and savory Asian-inspired seasonings.

# What You Need:

→ Vegetables

01 - 1 medium head cauliflower, 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

# Directions:

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 Suggestions:

01 -
  • It satisfies that takeout craving without the heavy feeling afterward, like having your cake and eating it too but with vegetables.
  • The prep is almost therapeutic, with the rhythmic chopping and that moment when your kitchen fills with the aroma of ginger and garlic dancing together in hot oil.
02 -
  • Overcrowding your pan will steam rather than sauté the cauliflower, resulting in a soggy mess instead of the light, fluffy texture youre aiming for.
  • Thoroughly drying the cauliflower after rinsing is non-negotiable, as excess moisture will make your fried rice wet and clumpy instead of light and separate.
03 -
  • If youre short on time, many grocers now sell pre-riced cauliflower in the produce or frozen section, though the texture and freshness of home-processed will always be superior.
  • Adding a small splash of fish sauce along with the soy sauce creates an unidentifiable depth that guests will notice but never quite place, a little secret between you and your wok.
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