Cauliflower Fried Rice
You won’t miss the rice in this yummy veggie-forward cauliflower fried rice. It’s significantly lower in carbs than classic fried rice!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6 servings 1x
- Category: Cauliflower, Vegetables, Side Dish
- Cuisine: Asian
Ingredients
Scale
- 1 large head cauliflower (about 1 1/2 to 2 pounds) or two bags (12 ounces each) frozen grated cauliflower rice
- peanut oil or another neutral flavor oil
- 2 large eggs
- kosher salt
- 1/2 cup chopped onions
- 3 medium cloves garlic, minced
- 2 teaspoons minced fresh ginger or ginger paste
- 1/4 cup low-sodium soy sauce, or to taste
- 1/2 teaspoon chili paste (sambal), or more
- 1/2 cup frozen peas, thawed
- 1/4 cup frozen diced carrots, thawed
- 1/4 cup frozen corn kernels, thawed
- 4 to 6 scallions, thinly sliced
- 1 teaspoon toasted sesame oil
Instructions
- If you are using fresh cauliflower, grate it using a grater or food processor with the medium to large-hole disk. Set aside.
- Beat the eggs in a small bowl with a dash of salt.
- Heat 1 tablespoon of peanut oil in a large skillet over medium heat. Add the beaten eggs and cook, stirring and breaking up, until set. Remove the eggs to a plate and set aside. Wipe out the pan.
- Heat 2 tablespoons of peanut oil in the skillet over medium heat. Add the onions and cook, stirring, until translucent, about 3 to 4 minutes. Add the minced garlic and ginger and continue cooking for 2 minutes, stirring constantly.
- Add the grated cauliflower, soy sauce, and chili paste to the skillet and cook for 4 to 5 minutes, stirring frequently. Add the vegetables and continue cooking and stirring for about 5 minutes. Stir in sesame oil and scallions. Add the eggs to the mixture. Taste and adjust seasonings with more salt or soy sauce, as needed. Stir to blend and heat through.
Find it online: https://classic-recipes.com/cauliflower-fried-rice-n/