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Cauliflower Fried Rice
The BEST cauliflower fried rice! Flavorful NOT soggy, it tastes like regular fried rice, but is more healthy. Add chicken or keep vegetarian.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 230 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 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*
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.