Cauliflower Fried Rice (Print Version)

Light, flavorful grain-free alternative with riced cauliflower, 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

→ Sauces & Oils

09 - 2 tablespoons sesame oil or neutral oil, divided
10 - 2 tablespoons low-sodium soy sauce or tamari
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 Tips:

01 -
  • It comes together faster than ordering takeout, and tastes like you've been cooking all afternoon.
  • No grains means you can eat a generous bowl without the afternoon slump that usually follows.
  • The egg and vegetables make it substantial enough to stand alone, but flexible enough to add whatever protein you have on hand.
02 -
  • Pat your cauliflower completely dry before processing—any moisture will steam it instead of letting it cook properly, and you'll end up with a soggy result.
  • Don't crowd the pan with the cauliflower rice all at once; cook it in a hot pan with enough space so it can actually sauté and develop flavor instead of steaming itself.
03 -
  • Keep your cauliflower rice in a colander or mesh strainer for a few minutes after you process it—any excess liquid will drain out and your final dish will have better texture.
  • Don't skip the toasted sesame oil at the end, even if you used regular sesame oil for cooking; those last few drops completely change how the whole dish tastes, like someone turned up the volume on the flavor.
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