4.0 from 3 votes
Cauliflower Fried Rice
Cauliflower fried rice is an easy and fast Chinese-inspired side dish ready in 20 minutes or less!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 people
Calories: 214 kcal
Course:
Side Dish
Cuisine:
Chinese
Ingredients
- 1 large cauliflower head of cauliflower
- 2 tablespoons vegetable oil divided
- 3 large eggs beaten
- 2 cloves garlic minced
- ¾ cup carrots ¼-inch dice
- ¾ cup peas fresh, canned or frozen and defrosted
- 2 tablespoons soy sauce
- ¼ teaspoon sesame oil
- 2 tablespoons green onion thinly sliced
Instructions
- Use a knife to remove the outer leaves of the cauliflower.
- Cut off the cauliflower florets from the stem. Cut florets into 1-inch sized pieces.
- Add florets ¾ full into a food processor and pulse until small pieces form, scraping the sides of the bowl as needed.
- Work in batches for larger heads of cauliflower in the food processor.
- If larger pieces of cauliflower do not get processed, remove from the food processor or blender.
- Cut into smaller florets and process after removing the cut cauliflower rice from the food processor.
- Alternatively, chop cauliflower florets into small rice-sized pieces with a chef’s knife, grated, or processed with a blender.
- Heat a wok or large skillet over medium-high heat. Once hot, add the minced garlic and stir-fry for 30 seconds, until fragrant but not browned.
- Add the carrots and cook for 2 minutes, until tender.
- Add the peas and cook for 1 minute.
- Add the cauliflower, and stir to combine.
- Spread the cauliflower mixture out evenly in the pan so that it has more area to fry, allow to cook without stirring for about 2 minutes.
- Mix the rice and stir-fry until the cauliflower rice is tender, about 5 to 7 minutes.
- Add the soy sauce and sesame oil, stirring to combine. Taste the rice and add more soy sauce, salt, and pepper as needed.
- Reduce heat to medium and make a large well in the center of the pan using a spatula.
- Add 1 tablespoon of vegetable oil to the center of the pan and allow to warm.
- Once hot slowly add in the eggs. Use a quick stirring motion to cook and break the eggs into small scrambled pieces.
- Once cooked, stir together with the cauliflower rice.
- Garnish cauliflower rice with sliced green onions and serve hot.
Cup of Yum
Notes
- Tip: If you're looking to make this recipe gluten-free, switch out the soy sauce for coconut aminos or tamari.
Nutrition Information
Calories
214kcal
(11%)
Carbohydrates
19g
(6%)
Protein
11g
(22%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
140mg
(47%)
Sodium
722mg
(30%)
Potassium
839mg
(24%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
4.953IU
(0%)
Vitamin C
107mg
(119%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 214
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 140mg | 47% |
| Sodium | 722mg | 30% |
| Potassium | 839mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 4.953IU | 0% |
| Vitamin C | 107mg | 119% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.