Cauliflower Fried Rice
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
105 kcal
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Course
Side Dish, Main Course
Cauliflower Fried Rice
Description
Cauliflower Fried Rice transforms a medium head of cauliflower into rice-like granules using a food processor. The riced cauliflower cooks alongside frozen peas and carrots, sliced green onions, and minced garlic in avocado oil over medium-high heat. Eggs are scrambled in the pan then combined with the vegetables, followed by soy sauce and sesame oil to enhance flavor. Stirring frequently helps develop a light browning and soft texture reminiscent of traditional fried rice.
The dish yields a balance of tender vegetables and scrambled eggs infused with savory soy and nutty sesame oils. The inclusion of green onions at both initial cooking and as a finishing garnish adds mild sharpness and freshness. This preparation fits as a vegetable-forward side or a satisfying main meal for those avoiding grains.
The recipe notes mention an update to using a frozen vegetable blend and only green onions, simplifying preparation. Leftovers store well refrigerated for up to 4-5 days or frozen for up to 3 months, making this a practical recipe for meal prep or quick reheating.
Ingredients
- 1 medium head cauliflower cut into florets, head
- 1 tablespoon avocado oil
- 4 green onions sliced, whites and greens separated
- 1 (10-ounce) bag pea frozen
- 1 (10-ounce) bag carrot frozen
- 2 garlic minced, cloves
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 egg whisked, large
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Instructions
- Place half the cauliflower florets in a food processor, and pulse until the cauliflower is small and resembles couscous. Remove and set aside. Repeat for the other half being careful not to over-process so it doesn't turn mushy.
- Heat the avocado oil in a large wok or skillet over medium-high heat. Place the riced cauliflower, white parts of green onions, peas and carrots in the skillet, and cook until they soften, about 5 minutes. Add the garlic, salt and pepper, and continue to cook until fragrant, about 30 seconds.
- Move the vegetables to one side of the skillet and pour the whisked eggs on the other half of the skillet. Scramble the eggs until they are set, then combine them with the vegetables.
- Add the soy sauce and sesame seed oil and continue to cook over medium-high heat, stirring frequently, until the cauliflower is lightly browned and softens, about 5 more minutes.
- Sprinkle with the reserved green parts of the green onions and serve.
Notes
- The recipe uses a frozen vegetable blend and green onions, differing slightly from the original method using fresh vegetables.
- Store leftovers in an airtight container for up to 4-5 days in the refrigerator or freeze for up to 3 months.
- Be careful not to overprocess cauliflower in the food processor to avoid a mushy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 105kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 617mg | 26% |
| Potassium | 440mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 4647IU | 93% |
| Vitamin C | 53mg | 59% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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