Cauliflower Fried Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
5
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Calories
144 kcal
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Course
Side Dish
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Cuisine
Asian, Chinese-American Fussion
Cauliflower Fried Rice
Description
Cauliflower Fried Rice replaces regular rice with finely grated cauliflower that cooks quickly while retaining a firm, tender-crisp texture. This recipe combines savory ham or bacon and a mix of peas, carrots, and corn, which add sweetness and color. Aromatic garlic and onion start the sauté, infusing the dish with flavor before the vegetables and cauliflower join the pan. The sauce, made from mirin, oyster sauce, soy sauce, and toasted sesame oil, binds the ingredients and enhances their natural tastes without overpowering.
Scrambled eggs are cooked separately in the pan and gently folded through toward the end, lending a soft, creamy element to the dish that contrasts the crisp vegetables. Finely sliced green onions finish the fried rice, adding freshness and a mild onion note. The quick stir-fry process allows the ingredients to retain their texture and individual flavors, making this a satisfying grain-free alternative to traditional fried rice.
This cauliflower fried rice works well as a side dish or a light main when served with a protein or additional vegetables. It’s best eaten immediately to enjoy the crispness of the cauliflower and vegetables as well as the fresh egg mixture.
The recipe notes highlight important details such as using cauliflower pieces about the size of cooked rice for better texture and including mirin or Chinese cooking wine in the sauce for a flavor profile closer to classic fried rice. Leftovers keep for a day or two but may become wetter over time. Light soy sauce is preferred for color and balance, but dark soy sauce can be used with adjustments.
Ingredients
- 1.5 tbsp neutral cooking oil separated (vegetable, canola, peanut, generic cooking oil
- 3 garlic minced, cloves
- 1/2 onion , finely chopped
- 75g/ 2.5 oz ham diced, or bacon
- 1 1/2 cups peas mix, or other diced fresh veg of choice, frozen, diced
- 1 1/2 cups carrot
- 1 1/2 cups corn
- 400g (4 cups) cauliflower Note 1, riced, raw
- 2 egg lightly whisked
- 2 green onions , finely sliced
Sauce - Mix:
- 1 tbsp mirin sub dry sherry or cooking sake) (Note 2, or Chinese cooking wine
- 1 tbsp oyster sauce (sub Hoisin)
- 1.5 tbsp soy sauce , light or all purpose (Note 3)
- 1 tsp sesame oil , toasted
Instructions
- Heat 1 tbsp oil in a large skillet over high heat.
- Add garlic and onion, cook for 30 seconds.
- Add ham, cook for 1 minute to release flavour.
- Add frozen vegetables, cook 2 minutes until carrot is almost cooked.
- Add cauliflower and Sauce. Cook, stirring regularly, for 4 minutes until sauce is reduced and cauliflower is almost cooked - firm, tender crisp, not soft and mushy.
- Push the cauliflower to one side of the skillet. Add 1/2 tbsp oil, let it heat up briefly, then pour in egg.
- Leave for 10 seconds, then leisurely scramble it. Once almost cooked, mix egg through cauliflower.
- Toss through green onions then serve immediately!
Notes
- Use riced cauliflower roughly the size of cooked rice grains, not too finely grated, for better texture.
- Include mirin, Chinese cooking wine, or dry sherry in the sauce to approximate traditional fried rice flavor.
- Light or all purpose soy sauce works best; reduce amount if using dark soy sauce to avoid overly dark color.
- Prepare fresh for best texture; leftovers may become wetter after a day or two but remain edible.
- Peas, corn, and carrot contribute to the carbohydrate content—omit or substitute with spinach for lower carbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144cal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 660mg | 28% |
| Potassium | 438mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4132IU | 83% |
| Vitamin C | 46mg | 51% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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