Cauliflower Fried Rice (Printable Version)

A light, flavorful grain-free alternative featuring riced cauliflower sautéed with colorful vegetables and savory seasonings.

# What You 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

# 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 Advice:

01 -
  • It tastes like takeout but takes less time than waiting for delivery, and your kitchen stays clean.
  • You can eat a huge, satisfying bowl without that post-lunch energy crash that comes from traditional fried rice.
  • The recipe is genuinely forgiving—overcooked vegetables, undercooked vegetables, it all works in your favor here.
02 -
  • The cauliflower will release moisture as it cooks, which is why drying it thoroughly before processing matters so much—wet cauliflower makes wet, mushy rice.
  • Don't crowd the pan when you're cooking the vegetables; if your skillet is small, you might need to cook in two batches, which feels slower but actually gives you better texture because everything can actually caramelize instead of steam.
03 -
  • Have all your ingredients prepped and within arm's reach before you start cooking—the whole dish cooks so quickly that stopping mid-cook to chop something will throw off your timing and your heat.
  • If your cauliflower rice ends up too wet, spread it on a clean kitchen towel for a few minutes before cooking to absorb excess moisture, or cook it in the pan without the lid off to let steam escape.
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