Cauliflower Fried Rice
User Reviews
4.4
Cauliflower Fried Rice
Description
The "Cauliflower Fried Rice" recipe uses cauliflower grains sautéed with classic fried rice ingredients to replicate the texture and flavor of traditional fried rice. Vegetables including diced carrots, onions, and peas cook in butter until slightly browned and tender, then combined with minced garlic for aroma. The cauliflower rice is added to the pan and allowed to brown without stirring initially to develop a roasted character, then mixed with the vegetables.
Soft scrambled eggs cooked separately are reintroduced to the rice mixture at the end, along with green onions, soy sauce, toasted sesame oil, and sesame seeds, providing savory umami flavor and a touch of nuttiness. The dish balances textures with the tender vegetables, slightly crispy cauliflower, and fluffy egg. It is cooked entirely on the stovetop in a skillet.
Cauliflower fried rice works well as a vegetable-forward main or side dish and can be garnished further with extra green onions. The soy sauce and sesame oil are adjustable to taste for desired saltiness and aroma.
Ingredients
- 2 egg beaten
- 4 tablespoons butter divided
- 2 medium carrot peeled and diced
- 1 small yellow onion diced (or white onion)
- ½ cup peas frozen
- 3 cloves garlic minced
- 4 cups cauliflower rice
- ¼ cup green onions thinly sliced (plus more for garnish)
- 3 tablespoons soy sauce or more to taste
- ½ teaspoon sesame oil toasted
- 1 teaspoon sesame seeds
Instructions
- Using a large skillet, melt 1 tablespoon of butter over medium heat. Once hot, add the beaten eggs, stirring only occasionally until soft scrambled. Remove from the pan and set aside.
- Melt 2 tablespoons of butter in the skillet and increase the heat to medium-high. Add the diced carrots, onion, and peas and stir them into the butter. Cook the veggies, stirring occasionally, until slightly brown, about 3-5 minutes. Add the garlic and allow to cook for 1 minute.
- Push the sauteed veggies to one side of the pan. Add the remaining tablespoon of butter to the middle of the pan, and then add the cauliflower rice. Give the cauliflower a quick stir to distribute the butter. Then allow it to brown slightly by not stirring for a couple of minutes. Once the bottom of the cauliflower starts to brown, stir all the veggies together and cook them for another 2-3 minutes.
- Stir in the green onions, soy sauce, sesame oil, sesame seeds, and crambled egg. Remove from the heat. Garnish with additional sesame seeds and green onion, if desired. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 112mg | 37% |
| Sodium | 1004mg | 42% |
| Potassium | 725mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 6101IU | 122% |
| Vitamin C | 85mg | 94% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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