Go Back
- 1 large head of cauliflower, grated or riced - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 small onion, finely chopped - 1 carrot, diced - 1 cup frozen peas - 2 eggs, lightly beaten - 3 tablespoons low-sodium soy sauce - 2 green onions, sliced - Salt and pepper, to taste - 1 tablespoon sesame oil - Optional: Sriracha or chili flakes for extra heat Cauliflower is low in calories and high in fiber. It helps you feel full. It also has antioxidants that protect your cells. Olive oil is rich in healthy fats. It helps keep your heart strong. Garlic can boost your immune system and add flavor. Onions offer vitamins and minerals. They can also help improve your mood. Carrots are full of beta-carotene, which is good for your eyes. Frozen peas are a great source of protein. They have vitamins A, C, and K. Eggs provide protein and healthy fats. They help build strong muscles. Low-sodium soy sauce adds flavor without too much salt. Green onions give a fresh taste and can aid digestion. Sesame oil adds a nutty flavor while providing healthy fats. When choosing cauliflower, look for a firm head. The color should be bright white with no brown spots. Fresh leaves should be green and crisp. If the cauliflower feels heavy for its size, it’s likely fresh. Avoid heads that have soft or mushy spots. This means they are old and may not taste good. Store your cauliflower in the fridge. Use it within a week for the best taste and texture. {{ingredient_image_1}} Start by taking a large head of cauliflower. Remove the leaves and the stem. Next, grate the cauliflower using a box grater or a food processor. You want it to look like rice, so make sure it’s small. Set the riced cauliflower aside for now. This step is key for making your dish light and healthy. Heat two tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add three cloves of minced garlic and one small chopped onion. Cook them until the onion turns soft and clear, about three to four minutes. Then, add one diced carrot and stir it for another two to three minutes. After that, toss in one cup of frozen peas. Keep cooking for two more minutes. Push the veggies to one side of the skillet. Pour in two lightly beaten eggs on the other side. Scramble the eggs until they are cooked through. Once done, mix the eggs with the vegetables. This adds protein and flavor to your dish. Now, add the riced cauliflower to the skillet. Stir everything well to combine all the ingredients. Cook for about five to seven minutes. You want the cauliflower to be tender but not mushy. This will keep a nice bite in your fried rice. Next, drizzle three tablespoons of low-sodium soy sauce and one tablespoon of sesame oil over the mixture. Season with salt and pepper to taste. For a spicy kick, add Sriracha or chili flakes if you like. Finally, stir in two sliced green onions right before serving. This adds freshness and color to your dish. Enjoy! To get the best taste from your cauliflower fried rice, focus on fresh ingredients. Use a large head of cauliflower, and grate it yourself. This gives you a better texture than pre-riced cauliflower. Garlic and onion add depth. Mince fresh garlic and finely chop onions for the best results. Sauté them until they smell great. Use low-sodium soy sauce for flavor without too much salt. Finish with sesame oil for a nutty taste. If you like heat, add Sriracha or chili flakes. Avoid these mistakes for better fried rice. First, don’t overcook the cauliflower. Cook it just until tender, about 5-7 minutes. If you overcook it, it can become mushy. Second, don’t skip the sesame oil. This oil adds a unique flavor. Third, use a large skillet or wok. This helps cook everything evenly. Finally, don’t forget to season well. Taste and adjust salt and pepper as needed. Having the right tools makes cooking easier. Here’s what I recommend: - Box grater or food processor: For ricing the cauliflower. - Large skillet or wok: This ensures even cooking. - Wooden spoon or spatula: Great for mixing ingredients. - Measuring spoons: For accurate oil and sauce measurements. - Sharp knife and cutting board: To chop veggies safely. Using these tools will help you create a tasty cauliflower fried rice with ease. Pro Tips Fresh Cauliflower: Always use a fresh head of cauliflower for the best texture and flavor. Look for ones that are firm and have tight florets. Egg Cooking: For fluffier scrambled eggs, add a splash of water or milk before beating them. This will make them light and airy! Rice Consistency: Make sure to pulse the cauliflower just until it resembles rice; over-processing can make it mushy. Flavor Enhancements: Experiment with different sauces or add-ins like ginger or bell peppers for varied flavors in your fried rice. {{image_2}} You can boost the flavor and nutrition of cauliflower fried rice by adding proteins. Chicken is a great option. Simply cook diced chicken breast until golden brown before adding your veggies. If you prefer a plant-based option, use tofu. Press the tofu to remove water, then cube it. Cook the tofu until crispy before mixing in. Both options will add heartiness to your dish. If you want a vegetarian or vegan dish, skip the eggs. You can replace them with scrambled tofu or chickpea flour mixed with water. This keeps the dish filling while staying plant-based. Adding a bit of nutritional yeast gives a cheesy flavor without dairy. This way, all eaters can enjoy the meal. Feel free to mix in any veggies you love. Bell peppers, zucchini, or broccoli add color and taste. You can also use leftover veggies from your fridge. Just chop them up and toss them in during cooking. The more veggies, the more nutrients your meal will have. This dish is all about personal preference, so get creative! After you enjoy your meal, let the cauliflower fried rice cool. Use an airtight container to store it. Keep it in the fridge for up to three days. Label the container with the date. This way, you can track how long it’s been stored. To reheat, use a skillet or microwave. If using a skillet, add a splash of water or oil. Heat on medium until warm. Stir often to keep it from sticking. If using a microwave, put it in a bowl and cover it. Heat in short bursts of 30 seconds. Stir between bursts to avoid hot spots. You can freeze cauliflower fried rice! Place it in a freezer-safe bag or container. Remove as much air as possible. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as usual for a quick meal. Yes, cauliflower fried rice is a healthy choice. It is low in carbs and calories. Cauliflower is also high in fiber, vitamins, and minerals. This dish helps you eat more veggies. It offers a great way to enjoy fried rice without the extra carbs. Yes, you can use frozen cauliflower rice. It saves time and effort. Just make sure to thaw it first. Drain any excess water before cooking. This helps keep your dish from getting soggy. Frozen cauliflower rice cooks quickly, making it a convenient option. To add spice, try using Sriracha or chili flakes. Mix them in when you add the soy sauce. Start with a small amount, then taste and adjust. You can also add diced jalapeños for extra heat. This way, you can customize the spice level to your liking. In this blog post, we explored how to make delicious cauliflower fried rice. We looked at fresh ingredients, their health benefits, and tips for selecting the best cauliflower. The step-by-step guide helped you prepare, cook, and combine ingredients for the best texture. I shared insights on flavor enhancement and common mistakes to avoid. We also discussed protein choices, vegetarian options, and how to store your leftovers. Remember, this dish is not only tasty but also healthy. Enjoy your cooking and create variations that work for you!

Cauliflower Fried Rice

A healthy and delicious alternative to traditional fried rice made with riced cauliflower and fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 large head cauliflower, grated or riced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 medium carrot, diced
  • 1 cup frozen peas
  • 2 large eggs, lightly beaten
  • 3 tablespoons low-sodium soy sauce
  • 2 stalks green onions, sliced
  • to taste salt and pepper
  • 1 tablespoon sesame oil
  • optional Sriracha or chili flakes for extra heat

Instructions
 

  • Begin by removing the leaves and stem from the cauliflower, then grate it using a box grater or pulse in a food processor until it resembles rice. Set aside.
  • In a large skillet or wok, heat the olive oil over medium heat. Add the minced garlic and chopped onion, cooking until the onion becomes translucent, about 3-4 minutes.
  • Add the diced carrot to the skillet and sauté for an additional 2-3 minutes until slightly tender.
  • Stir in the frozen peas and continue to cook for another 2 minutes.
  • Push the vegetable mixture to one side of the skillet, and pour the beaten eggs into the cleared side. Scramble the eggs until fully cooked, then mix everything together.
  • Add the riced cauliflower to the skillet, stirring to combine all the ingredients. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
  • Drizzle the soy sauce and sesame oil over the mixture, seasoning with salt and pepper to taste. For an extra kick, add Sriracha or chili flakes as desired.
  • Finally, stir in the sliced green onions and remove from heat.

Notes

Serve garnished with green onions and sesame seeds, with lime wedges on the side for added flavor.
Keyword cauliflower, fried rice, healthy, vegetarian