Cauliflower Fried Rice
A lighter, healthier version of traditional fried rice made with riced cauliflower, packed with vegetables and flavor, and ready in under 20 minutes.
Ingredients
- 1 large head cauliflower, riced (approx. 4-5 cups)
- 2 tablespoons sesame oil, toasted
- 2 large eggs, lightly beate
- 1/2 cup carrots, small diced
- 1/2 cup frozen peas, no need to thaw
- 3 cloves garlic, minced finely
- 1 tablespoon fresh ginger, grated or minced
- 3 stalks green onions, sliced, whites and greens separated
- 3 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon rice vinegar
Instructions
- Prepare the cauliflower by ricing it using a box grater or food processor, then pat it dry.
- Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat and scramble the beaten eggs until just set, then remove and set aside.
- Add the remaining tablespoon of sesame oil to the skillet, sauté the carrots and white parts of green onions for about 3 minutes.
- Add minced garlic and grated ginger, stir for 30 seconds until fragrant.
- Add the riced cauliflower, spread it in an even layer, and let it sit for a minute before stirring. Cook for about 5 minutes until tender but still al dente.
- Stir in frozen peas, cooked eggs, soy sauce, and rice vinegar. Toss for another 2 minutes until heated through.
- Taste and adjust seasoning if needed, then garnish with green parts of green onions and serve hot.
Notes
Use fresh ingredients for the best flavor. High heat is crucial to avoid sogginess. Leftovers can be stored in an airtight container for up to 4 days.