Cauliflower Fried Rice is so yummy! Plus, it is so much healthier than regular fried rice! The flavor, the texture, everything about it is just so right! I could hardly believe how good it was. This recipe is also so quick and easy to make… I love it! It’s great as a side dish and makes for an awesome healthy lunch. You can also change it up and toss in some chicken, shrimp, edamame or tofu for a complete one-pot dinner.
Fried rice is one of my favorite Asian dishes! I always have to get it whenever I go to a Chinese restaurant. However, I always feel guilty about eating too much of it because I am pretty sure that it is not very healthy. This cauliflower fried rice is so healthy and packed with nutrients. It is also low carb and gluten-free. That means that I can eat as much as I want… which equals a very happy me!
I must mention that my very picky daughter said “wow, this is really good” and that it was one of her favorite recipes. Then she proceeded to eat the entire bowl. Yes, my daughter ate a huge bowl of cauliflower, peas, and carrots… and she really liked it! Cauliflower fried rice has officially made it onto my “I am going to make this all the time” list.
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Cauliflower Fried Rice Ingredients:
- 1 head cauliflower – or 20 oz. of fresh cauliflower florets. (I used 2 10 oz. bags of fresh organic cauliflower florets.)
- 1/2 cup of carrots – finely chopped (I used fresh organic baby carrots.)
- 1/2 cup of frozen peas
- 2 tablespoons of olive oil – you can also use sesame or peanut oil.
- 1 tablespoon of minced garlic
- 1/2 teaspoon of ground ginger
- 2 large eggs – lightly beaten
- 3 tablespoons soy sauce – Extra as needed to your preference.
How to make Cauliflower Fried Rice
First, prepare the vegetables. I used a food processor to grate my cauliflower into a “rice” texture by pulsing for 5 seconds at a time until I reached my desired consistency. You can also use a cheese grater to create the cauliflower rice. I used the food processor to chop my carrots as well. You can alternatively finely chop the carrots with a sharp knife.
In a large wok or skillet, over medium heat, add the oil. Add the ground ginger to the oil and swirl to combine. Add the minced garlic, chopped carrots and frozen peas to the wok. Cook for about 5 minutes, stirring occasionally.
Move the vegetables over to one side of the wok, then add the lightly beaten egg to the other side of the pan and scramble the egg for about 2 minutes, or until just cooked through.
Add the cauliflower rice to the pan and cook for 5 minutes, stirring to combine the vegetables.
Finally, add the soy sauce, 1 tablespoon at a time, stirring to combine all ingredients for about 1 – 2 more minutes. Remove from heat. Serve hot and add additional soy sauce as needed.
| Cook Time | 15 minutes |
| Servings |
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- 1 head cauliflower or 20 oz. of fresh cauliflower florets
- 1/2 cup carrots finely chopped
- 1/2 cup frozen peas
- 2 tablespoons olive oil you can also use sesame or peanut oil you can also use sesame or peanut oil.
- 1 tablespoon minced garlic
- 1/2 teaspoon ground ginger
- 2 large eggs lightly beaten
- 3 tablespoons Soy Sauce extra as needed to your preference
Ingredients
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- First, prepare the vegetables. I used a food processor to grate my cauliflower into a "rice" texture by pulsing for 5 seconds at a time until I reached my desired consistency. You can also use a cheese grater to create the cauliflower rice. I used the food processor to chop my carrots as well. You can alternatively finely chop the carrots with a sharp knife.
- In a large wok or skillet, over medium heat, add the oil. Add the ground ginger to the oil and swirl to combine. Add the minced garlic, chopped carrots and frozen peas to the wok. Cook for about 5 minutes, stirring occasionally.
- Move the vegetables over to one side of the wok, then add the lightly beaten egg to the other side of the pan and scramble the egg for about 2 minutes, or until just cooked through.
- Add the cauliflower rice to the pan and cook for 5 minutes, stirring to combine the vegetables. Finally, add the soy sauce, 1 tablespoon at a time, stirring to combine all ingredients for about 1 - 2 minutes. Remove from heat. Serve hot and add additional soy sauce as needed.