Cauliflower Fried Rice

Name: Cauliflower Fried Rice
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 2 serving
Ingredients: 1 pound cauliflower florets; 1 tablespoon olive oil; 1 small yellow onion; 2 carrots; 2 celery stalks; 1 garlic clove; 1 inch fresh ginger; 1/2 cup frozen green peas; 1/2 teaspoon fine sea salt; 2 tablespoons soy sauce; 2 eggs; 1/2 teaspoon sesame oil

User Reviews

5.0

81 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
26 mins
Servings
2
Calories
296 kcal
Course
Main Course
Cuisine
Chinese

Cauliflower Fried Rice

Dana Benson

Report

Cauliflower fried rice is a delicious way to eat more vegetables, made with cauliflower rice and gluten-free soy sauce. It tastes remarkably like the real thing!

Share:

I Made This!

60 people made this

Print

17 people printed this

Save this

48 people saved this

Ingredients

Servings

1 pound cauliflower florets (or pre-riced cauliflower; about 4 cups)
1 tablespoon olive oil
1 small yellow onion , chopped
2 carrots , peeled and chopped
2 celery stalks , chopped
1 garlic clove , minced
1 inch fresh ginger , minced
1/2 cup frozen green peas (no need to thaw ahead of time)
1/2 teaspoon fine sea salt
2 tablespoons soy sauce (or tamari, for gluten-free)
2 eggs
1/2 teaspoon sesame oil (optional)

Add to Shopping List

Instructions

To prepare the cauliflower rice, use a shredding blade on your food processor to shred the cauliflower florets into a rice-like texture. Alternatively, you can use an "S" blade in the food processor and pulse the cauliflower briefly, breaking it down into a coarse texture. Set it aside when there are no longer any large chunks of cauliflower visible. (Or skip this step and use 1 pound of prepared cauliflower rice from the store.)
Heat the olive oil in a large deep skillet, and saute the onion, carrots, and celery until they start to soften, about 5 to 8 minutes. Add in the garlic and ginger, and stir one more minute, just until fragrant.
Add in the riced cauliflower, frozen peas, salt, and soy sauce. (Or use tamari for a gluten-free recipe.) Stir to combine, then cover with a lid to let the vegetables cook until tender, about 3 to 5 minutes. Stir occasionally to prevent sticking, and feel free to use a splash of water to remove any vegetables that stick to the bottom of the pan.
To cook the eggs, use a spatula to move the veggies to the edge of the pan, leaving an empty space in the middle. Spray the center with cooking oil, if needed, then crack the eggs in the center of the pan. When you see them start to cook, use a spatula to scramble them in the middle, stirring until cooked through.
Mix the eggs into the rest of the cooked fried rice, and adjust any seasoning to taste, adding more tamari, or salt, if desired. Serve warm, and add any garnishes you like, such as green onions or sesame seeds. Leftover rice can be stored in the fridge in an airtight container for up to 5 days.

Equipments used:

Notes

Nutrition information is for half the batch, including the eggs. This information is automatically calculated, and is just an estimate, not a guarantee.
For a more filling meal, you can add more eggs, or any other protein you like.
For a vegan recipe, use scrambled tofu instead of the eggs.

Nutrition Information

Show Details

Calories 296kcal (15%) Carbohydrates 29g (10%) Protein 16g (32%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Cholesterol 187mg (62%) Sodium 1795mg (75%) Potassium 1239mg (35%) Fiber 10g (40%) Sugar 12g (24%) Vitamin A 10908IU (218%) Vitamin C 132mg (147%) Calcium 135mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 296 kcal

% Daily Value*

Calories	296kcal	15%
Carbohydrates	29g	10%
Protein	16g	32%
Fat	14g	22%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Cholesterol	187mg	62%
Sodium	1795mg	75%
Potassium	1239mg	26%
Fiber	10g	40%
Sugar	12g	24%
Vitamin A	10908IU	218%
Vitamin C	132mg	147%
Calcium	135mg	14%
Iron	3mg	17%