Cauliflower Fried Rice

Name: Cauliflower Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 medium head cauliflower; 3 large eggs; 2 teaspoons toasted sesame oil; ¼ teaspoon kosher salt; 1 tablespoon grapeseed oil or canola oil; 2 cups pineapple tidbits; 1 large bell pepper; 2 medium carrots; 3 green onions; 2 cloves garlic; ½ cup shelled edamame; 2 tablespoons low-sodium soy sauce; 2 teaspoons Sriracha sauce

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
230 kcal
Course
Main Course
Cuisine
Chinese

Cauliflower Fried Rice

Iris Warren

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The BEST cauliflower fried rice! Flavorful NOT soggy, it tastes like regular fried rice, but is more healthy. Add chicken or keep vegetarian.

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Ingredients

Servings

1 medium head cauliflower
3 large eggs
2 teaspoons toasted sesame oil divided
¼ teaspoon kosher salt
1 tablespoon grapeseed oil or canola oil plus 1 teaspoon
2 cups pineapple tidbits from one 20-ounce can or diced fresh pineapple, drained if canned
1 large bell pepper cored and diced (about 3/4 cup)
2 medium carrots peeled and diced (or substitute any other veggie you enjoy)
3 green onions sliced, plus additional for serving
2 cloves garlic minced
½ cup shelled edamame
2 tablespoons low-sodium soy sauce or tamari to make gluten free
2 teaspoons Sriracha sauce or garlic chili paste also called sambal oelek, plus additional to taste*

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Instructions

Prep the cauliflower: Cut into large pieces, then shred with the large side of a box grater. For quicker grating, place cut florets in a large food processor, then pulse until the cauliflower resembles small grains of rice. Set aside.
In a small bowl, scramble the eggs with 1/4 teaspoon salt. In a large, non-stick skillet, heat 1 teaspoon grapeseed oil. Once the oil is hot and shiny, add the eggs and cook, stirring occasionally, until barely set. Transfer to a large, clean bowl and toss with 1 teaspoon sesame oil.
Carefully wipe the skillet clean, then heat the remaining 1 tablespoon grapeseed oil over medium high. Add the pineapple, bell pepper, and carrots. Cook, stirring constantly, until the juices have evaporated and the pineapple is lightly caramelized, 8-10 minutes.
Stir in the edamame, green onions, and garlic and cook until fragrant, 30 seconds to 1 minute.
Add the cauliflower to the skillet. Cook until the cauliflower is hot but not mushy, 1-2 minutes. Stir in the eggs, soy sauce, Sriracha sauce, and remaining 1 teaspoon sesame oil. Serve warm, topped with cilantro and green onions.

Notes

*I kept the spiciness level of the recipe as written fairly mild, so feel free to add extra chili sauce if you wish.
TO STORE: Refrigerate cauliflower rice in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze cauliflower rice in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the rice may change a bit once thawed, but it will still be tasty.

Nutrition Information

Show Details

Serving 1(of 4) Calories 230kcal (12%) Carbohydrates 27g (9%) Protein 11g (22%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 123mg (41%) Potassium 896mg (26%) Fiber 7g (28%) Sugar 15g (30%) Vitamin A 6698IU (134%) Vitamin C 168mg (187%) Calcium 98mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 230 kcal

% Daily Value*

Serving	1(of 4)
Calories	230kcal	12%
Carbohydrates	27g	9%
Protein	11g	22%
Fat	10g	15%
Saturated Fat	2g	10%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	123mg	41%
Potassium	896mg	19%
Fiber	7g	28%
Sugar	15g	30%
Vitamin A	6698IU	134%
Vitamin C	168mg	187%
Calcium	98mg	10%
Iron	2mg	11%