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This cauliflower fried rice is a quick, low-carb take on the takeout classic. Riced cauliflower is stir-fried over high heat with eggs, colorful vegetables, garlic, ginger, and soy sauce, giving you a light, flavorful dish in about 20 minutes. It works as a side or a complete meal.

Ingredients

  • 1 large head cauliflower (about 900 g / 2 lb), or 5 cups riced cauliflower
  • 2 tablespoons avocado or vegetable oil, divided
  • 3 large eggs, lightly beaten
  • 1 medium carrot, finely diced
  • 1/2 cup frozen peas
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 green onions, sliced, whites and greens separated
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon sesame seeds, for garnish

Instructions

  1. Cut the cauliflower into florets and pulse in a food processor in small batches until it resembles rice grains. Alternatively, grate it on the large holes of a box grater.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Pour in the eggs and scramble until just set, about 1 minute. Transfer to a plate.
  3. Add the remaining oil to the pan. Cook the carrot and the white parts of the green onions for 2 minutes, stirring often.
  4. Add the garlic and ginger and stir for 30 seconds until fragrant.
  5. Add the riced cauliflower and peas. Cook for 5 to 6 minutes, stirring frequently, until the cauliflower is tender but still has a slight bite.
  6. Return the eggs to the pan, then add the soy sauce, sesame oil, and pepper. Toss for 1 to 2 minutes to combine and heat through.
  7. Top with the green onion tops and sesame seeds. Serve immediately.

Notes

  • Do not cover the pan while cooking, as trapped steam makes the cauliflower soggy.
  • Pat store-bought or frozen riced cauliflower dry before cooking to remove excess moisture.
  • Add cooked chicken, shrimp, or tofu to make it a full protein-rich meal.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet.

Nutrition

Find it online: https://thefamilycooking.com/cauliflower-fried-rice-3/