Cauliflower Fried Rice
User Reviews
5
Cauliflower Fried Rice
Description
This cauliflower fried rice starts by processing cauliflower florets into a rice-like grain texture using a food processor; if unavailable, grating or chopping finely works. Garlic and ginger are cooked briefly in oil to infuse fragrance. Peas and carrots add pops of sweetness and color, tossed in before adding the cauliflower 'rice'. The mixture cooks covered briefly until the cauliflower softens without becoming too mushy.
Beaten eggs are then cooked into the dish by creating a well in the pan and scrambling them before mixing through the vegetables and cauliflower. Soy sauce adds umami and saltiness, while toasted sesame oil contributes a hint of nuttiness. The balance between the tender cauliflower and crisp-tender veggies gives texture typical of traditional fried rice.
This recipe can be customized with frozen peas and carrots if fresh are unavailable, just be sure to thaw them before cooking. Lightly seasoning the eggs with salt and pepper before scrambling is an option for additional flavor. The dish can serve as a side or as a light main meal, offering a vegetable-forward alternative to regular fried rice.
Ingredients
- 1 cauliflower head, about 3-4 cups cauliflower rice
- 2 tablespoons vegetable oil or canola oil, divided
- 3 large egg
- 2 cloves garlic minced
- 1/2 inch ginger peeled, minced
- 1/2 cup carrot frozen or fresh peeled and cut into ¼-inch dice
- 1/2 cup pea fresh or frozen
- 2 - 3 tablespoons soy sauce or to taste
- 1/2 teaspoon sesame oil toasted
- 2 tablespoons green onion thinly sliced
Instructions
- With a knife, remove the outer leaves of the cauliflower. Rinse and pat dry and cut into large florets. Working in batches, pulse the cauliflower in a food processor until the texture resembles rice. If you don't have a food processor, you can grate the cauliflower using the large holes of a box grater, or chop it with a knife.
- Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil and add the garlic and ginger. Cook, stirring constantly, for about 30 seconds or until fragrant but not browned.
- Add the peas and carrots and cook for about 2 minutes. Add the cauliflower rice and stir to combine. Cook stirring for about 2 minutes.
- Lower the heat to medium-low and cover the pan. Cook for 5 to 7 minutes or until the cauliflower is tender.
- Remove the lid and add the soy sauce and toasted sesame oil and stir to combine.
- In a small bowl, lightly whisk the eggs. Create a well in the middle of the wok or skillet and pour the remaining vegetable oil. Add the eggs into the well and stir the eggs to scramble. Once the eggs are cooked, mix to combine. Stir in the scallions and mix together. Season with salt and pepper and additional soy sauce, if needed.
Notes
- Frozen peas and carrots can be used if thawed before adding to the pan.
- Lightly season the eggs with salt and pepper before scrambling for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 158mg | 53% |
| Sodium | 117mg | 5% |
| Potassium | 632mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 3205IU | 64% |
| Vitamin C | 83.5mg | 93% |
| Calcium | 73mg | 7% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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