Description
A healthy and flavorful Cauliflower Fried Rice recipe that swaps traditional rice for grated cauliflower, making it a low-carb, nutrient-packed alternative. This quick and easy dish is stir-fried with eggs, fresh vegetables, and a savory blend of soy sauce, garlic, and ginger, perfect for a weeknight meal.
Ingredients
Vegetables and Aromatics
- 1 (2-lb) head cauliflower, grated or 2 lbs (907 g) "ready to cook" cauliflower rice, thawed if frozen
- 3 cloves garlic, minced
- 1 tablespoon finely chopped fresh ginger (from a 1-inch knob)
- 1 cup frozen peas and carrots
- 1 cup chopped scallions (from 5 to 6 scallions, white and green parts separated)
Eggs
- 2 large eggs, beaten
Oils and Sauces
- 2 teaspoons vegetable oil (for cooking eggs)
- 3 tablespoons vegetable oil (for stir-frying)
- 4 to 5 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
Seasonings and Extras
- Salt, to taste (plus a pinch for eggs and ¼ teaspoon for cauliflower)
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon sugar
- ¼ cup chopped cashews or peanuts (optional)
Instructions
- Prepare the Cauliflower Rice. Grate the cauliflower using a food processor fitted with a grating disc, or use the large holes of a box or hand-held grater. Set aside the grated cauliflower. If using "ready to cook" cauliflower rice, skip this step.
- Cook the Eggs. Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium heat. Add the beaten eggs with a pinch of salt and scramble until fully cooked. Transfer the scrambled eggs to a small plate and set aside. Wipe the pan clean to prepare for stir-frying.
- Sauté Aromatics and Vegetables. Add 3 tablespoons of vegetable oil to the same pan and heat over medium heat. Add the white parts of the scallions, minced garlic, and chopped ginger. Stir frequently and cook until softened but not browned, about 3 to 4 minutes.
- Cook the Cauliflower Rice and Season. Add the grated cauliflower, 4 tablespoons of soy sauce, crushed red pepper flakes, sugar, and ¼ teaspoon of salt to the pan. Stir often and cook for approximately 3 minutes. Then, add the frozen peas and carrots, continuing to cook until the cauliflower is tender-crisp and the vegetables are heated through, a few minutes more.
- Finish and Serve. Stir in the rice vinegar, sesame oil, green parts of the scallions, chopped nuts if using, and the scrambled eggs. Taste the dish and adjust seasoning by adding the remaining tablespoon of soy sauce if needed. Serve hot immediately.
Notes
- You can use pre-packaged cauliflower rice to save preparation time.
- For added protein, consider adding cooked chicken, shrimp, or tofu during the vegetable sauté step.
- The optional nuts add a nice crunch but can be omitted for a nut-free version.
- Adjust soy sauce quantity to control sodium levels according to preference.
- Ensure not to overcook the cauliflower rice to maintain a tender-crisp texture.
