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10 Minute Healthy Cauliflower Rice

An amazingly healthy twist on takeout fried rice but you can't even tell the difference. So EASY to make too!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian , American , Vegetarian

Ingredients

  • 24 ounces cauliflower florets*
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • ¼ teaspoon white pepper
  • 2 tablespoons vegetable oil divided
  • 2 large eggs beaten
  • 2 cloves garlic minced
  • 1 onion diced
  • 6 ounces broccoli florets chopped
  • 2 carrots peeled and grated
  • ½ cup frozen corn
  • ½ cup frozen peas
  • 2 green onions thinly sliced
  • ½ teaspoon sesame seeds

Instructions

    Cup of Yum
  1. To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
  2. In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
  3. Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
  4. Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  5. Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
  6. Serve immediately, garnished with sesame seeds, if desired.

Notes

  • *24 ounces cauliflower florets is equal to about 5 cups.