Easy Cauliflower Fried Rice

Name: Easy Cauliflower Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 tablespoons avocado oil; 1 pound cauliflower; 1 cup onions; 1 cup bell peppers; 1 tablespoon fresh garlic; 1 tablespoon fresh ginger root; 3 large eggs; 6 tablespoons reduced sodium soy sauce; ¼ teaspoon black pepper; ¼ cup green onions; 2 tablespoons sesame oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
6 servings
Calories
170 kcal
Course
Side Dish
Cuisine
Chinese

Easy Cauliflower Fried Rice

Winston Campbell

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Cauliflower fried rice enables you to enjoy the traditional dish's flavors and textures while eating a plate of vegetables!

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Ingredients

Servings

2 tablespoons avocado oil
1 pound cauliflower riced
1 cup onions diced
1 cup bell peppers diced
1 tablespoon fresh garlic minced
1 tablespoon fresh ginger root grated
3 large eggs lightly beaten
6 tablespoons reduced sodium soy sauce divided; or a gluten-free alternative
¼ teaspoon black pepper
¼ cup green onions thinly sliced, green parts only
2 tablespoons sesame oil

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Instructions

In a large, deep skillet, heat the oil over medium-high heat. Add the cauliflower and onions and cook, stirring, until soft, about 5 minutes. If the bottom of the skillet becomes too dry as you cook the cauliflower, add 1-2 tablespoons of water.
Add the bell peppers and cook for 2 more minutes. Add the garlic and ginger and cook, stirring, for 30 seconds.
Make a hole in the center of the veggies. Pour one tablespoon of soy sauce and the eggs into the hole and scramble them into the hot cauliflower, stirring constantly, until cooked, for about 1 minute.
Stir in the remaining soy sauce and black pepper. Cook for 1 more minute.
Turn the heat off and stir in the sesame oil. Sprinkle with the green onions. Serve immediately.

Notes

You can make this dish into a complete meal by adding two cups of shredded cooked chicken at the end of cooking, right before you add the sesame oil. If you do, add two additional tablespoons of soy sauce.
This recipe becomes incredibly easy and fast if you use pre-chopped vegetables. You can find pre-riced cauliflower, pre-chopped onions, and pre-chopped peppers in most grocery stores. If you also use jarred minced fresh garlic and ginger, I would say that from start to finish, this recipe can be ready in 15 minutes, making it an ideal choice for a weeknight dinner.
You can use frozen cauliflower rice, adding it to the saucepan while it is still frozen. There's no need to defrost it first.
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. The leftovers are delicious - almost as good as the freshly cooked dish. You can also freeze the cooled leftovers in freezer-safe containers for up to three months.