Cauliflower Fried Rice
A healthy, low-carb cauliflower fried rice bursting with fresh ginger, garlic, and vibrant veggies, perfect as a satisfying main course or side dish
Equipment
- 1 Food Processor with grating disc (or box grater)
- 1 Large Nonstick Skillet (10–12 inch)
- Measuring spoons and cups (various sizes)
- 1 Silicone Spatula
- 1 Small plate (for scrambled eggs)
Ingredients
- 2 teaspoons vegetable oil divided
- 2 large eggs beaten
- Salt to taste
- 1 cup scallions chopped (separate light and green parts; about 5–6 scallions)
- 3 garlic cloves minced
- 1 tablespoon fresh ginger finely chopped (from about a 1-inch piece)
- 1 medium head cauliflower about 2 pounds or equivalent frozen cauliflower rice, thawed
- 4 to 5 tablespoons soy sauce choose gluten-free if needed
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon granulated sugar
- 1 cup frozen peas and carrots mix
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- ¼ cup chopped cashews or peanuts optional
Instructions
- Prepare Cauliflower Rice: If using a whole cauliflower, pulse florets in a food processor with a grating attachment until the texture resembles rice grains. Alternatively, grate by hand using the large holes of a box grater. Set aside. Skip if you have pre-riced cauliflower.
- Cook the Eggs: Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium heat. Pour in the beaten eggs with a pinch of salt, and gently scramble until fully cooked but still tender. Remove eggs to a plate and wipe the pan clean.
- Sauté Aromatics: Add 3 tablespoons of vegetable oil to the same skillet and warm over medium heat. Toss in the white parts of the scallions, minced garlic, and chopped ginger. Stir frequently and cook until softened and fragrant, about 3 to 4 minutes—avoid browning.
- Cook Cauliflower Rice: Add the cauliflower rice to the skillet along with 4 tablespoons of soy sauce, crushed red pepper flakes, sugar, and a pinch of salt. Stir to combine and cook for approximately 3 minutes, allowing the cauliflower to soften but remain slightly crisp.
- Add Vegetables: Stir in the frozen peas and carrots, continuing to cook until the vegetables are heated through and the cauliflower reaches a tender-crisp texture, about 2 to 3 minutes.
- Finish the Dish: Mix in the rice vinegar, toasted sesame oil, green parts of the scallions, chopped nuts (if using), and the scrambled eggs. Taste and adjust with the remaining soy sauce if needed. Serve immediately while hot.
Notes
- Fresh Ginger Tip: To make chopping ginger easier, peel it with the edge of a spoon before finely mincing.
- Cauliflower Prep: If using frozen cauliflower rice, thaw completely and drain excess moisture for best results.
- Soy Sauce Alternatives: For a lower-sodium version, consider using tamari or coconut aminos.
- Nuts: Adding cashews or peanuts gives a pleasant crunch and healthy fats but can be omitted for a nut-free option.
- Make Ahead: This dish reheats well and can be stored in an airtight container in the fridge for up to 3 days, perfect for meal prep.
