Cauliflower Fried Rice

This Chinese-style cauliflower fried rice is a healthy, low-carb dish that’s hearty enough to serve as a main course.

Courtesy of Jennifer Segal

View the print-ready version of this recipe.

Cauliflower rice—which is just cauliflower grated into rice-like bits—really does taste similar to rice, or at least it behaves similarly by soaking up all the flavor of its seasonings. In this quick and easy cauliflower fried rice recipe, I sauté grated cauliflower with aromatics, vegetables, soy sauce, and eggs, much like Asian-style fried rice. It’s a healthy, low-carb dish that’s hearty enough to serve as a main course.

Cauliflower has a mild flavor that makes it an excellent blank canvas for other flavors. In addition to rice, it makes a great substitute for mashed potatoes. It’s also excellent roasted.

What You’ll Need To Make Cauliflower Fried Rice

If you prefer, you can use a substitute for the vegetable oil. Courtesy of Jennifer Segal

You’ll likely be able to find grated cauliflower in the produce or frozen vegetable section of your supermarket. But if not, it’s simple to make using a food processor (use the grating disc) or hand grater.

Courtesy of Jennifer Segal

How To Make Cauliflower Fried Rice

As with any quick stir-fry, it’s important to have all of your ingredients prepped before you start cooking.

Courtesy of Jennifer Segal

Begin by heating a few teaspoons of oil in a large nonstick skillet over medium heat. Add the eggs and a pinch of salt and cook over medium heat until scrambled.

Courtesy of Jennifer Segal

Set the eggs aside, then sauté the scallions, ginger, and garlic in oil until softened.

Courtesy of Jennifer Segal

Add the grated cauliflower, soy sauce, red pepper flakes, sugar, and salt. Cook, stirring often, for about 3 minutes.

Courtesy of Jennifer Segal

Add the peas and carrots and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are warmed through, a few minutes.

Courtesy of Jennifer Segal

Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using), and scrambled eggs.

Courtesy of Jennifer Segal

Taste and adjust seasoning if necessary. Serve hot and enjoy!

Courtesy of Jennifer Segal

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• Cashew Chicken
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• Egg Roll in a Bowl
• Thai-Style Pork Fried Rice

Cauliflower Fried Rice

By Jennifer Segal

Servings: 4

Prep Time: 15 Minutes Cook Time: 15 Minutes Total Time: 30 Minutes

Ingredients

• Vegetable oil (or substitute)
• 2 large eggs, beaten
• Salt
• 1 cup chopped scallions, light and green parts separated (you'll need 5-6 scallions)
• 3 garlic cloves, minced
• 1 tablespoon finely chopped fresh ginger, from a 1-inch knob (see note)
• One 2-lb head cauliflower (or 2 pounds “ready to cook” cauliflower rice), thawed if frozen
• 4-5 tablespoons soy sauce (use gluten-free if needed)
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon sugar
• 1 cup frozen peas and carrots
• 1 teaspoon rice vinegar
• 1 teaspoon Asian/toasted sesame oil
• ¼ cup chopped cashews or peanuts (optional)

Instructions

Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of a box or hand-held grater. Set aside. (Skip this step if using “ready to cook” cauliflower rice.)

Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.

Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and ¼ teaspoon salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.

Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

This article was originally published on OnceUponaChef.com. Follow on Instagram.

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