Cauliflower Fried Rice (25 Minutes)

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Cauliflower fried rice is a healthier and low-carb alternative to traditional fried rice. This dish swaps out rice for finely chopped cauliflower, resulting in a lighter and veggie-packed version of the classic favorite. Loaded with colorful vegetables, aromatic flavors, and a hint of soy sauce, this cauliflower fried rice is a tasty way to enjoy a nutritious meal without sacrificing taste.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 medium head of cauliflower
  • 2 tablespoons oil (such as vegetable or sesame oil)
  • 1 cup diced carrots
  • 1 cup diced bell peppers (any color)
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • 2 eggs, lightly beaten
  • 3 tablespoons soy sauce (or tamari for gluten-free option)
  • Optional toppings: sliced green onions, sesame seeds, fresh herbs

Instructions

  1. Grate the cauliflower using a box grater or food processor until it resembles rice grains. Set aside.
  2. In a large skillet or wok, heat the oil over medium-high heat. Add the carrots, bell peppers, and peas. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
  3. Push the vegetables to one side of the pan and add the minced garlic to the empty space. Cook for about 30 seconds until fragrant.
  4. Push the garlic to the side and pour the beaten eggs into the empty space. Scramble the eggs until cooked through, then mix them together with the vegetables.
  5. Add the grated cauliflower to the skillet and stir-fry for 3-4 minutes until it is tender but not mushy.
  6. Drizzle the soy sauce over the cauliflower mixture and toss to combine all the ingredients evenly. Cook for an additional 2 minutes to allow the flavors to meld together.
  7. Remove from heat and garnish with sliced green onions, sesame seeds, or other fresh herbs if desired.

Notes

Make sure to dry the grated cauliflower thoroughly to remove excess moisture, as this will prevent the dish from becoming soggy. Adjust the seasonings according to your taste preferences by adding more soy sauce or other seasonings like ginger or chili flakes. Feel free to customize the vegetables used in the dish based on your preference or what you have on hand. You can also add protein like cooked chicken, shrimp, tofu, or scrambled egg for a heartier meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 180
  • Sugar: 7g
  • Sodium: 600mg
  • Fat: 9g
  • Carbohydrates: 18g
  • Fiber: 6g
  • Protein: 9g
  • Cholesterol: 93mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Asian Garlic Broccoli

Start by grabbing a bunch of fresh broccoli. Break it down into bite-sized florets. Now, in a small bowl, whisk together about 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce (or hoisin if vegetarian), a tablespoon of honey or brown sugar, and, of course, minced garlic (2-3 cloves or more if you're a garlic lover). In a skillet or wok, heat a touch of oil over medium heat. Toss in the broccoli and stir-fry for a few minutes till it gets vibrant and somewhat tender. Pour in the sauce and let it all mingle until the broccoli is coated and the sauce gets a bit sticky. Finish with a sprinkle of sesame seeds or a dash of chili flakes for some kick if desired.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

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