Cauliflower Fried Rice (Printable Version)

Flavorful grain-free dish with riced cauliflower and sautéed vegetables, rich in savory seasonings.

# Components:

→ Vegetables

01 - 1 medium head cauliflower (approximately 1.3 lbs), cut into florets
02 - 1 medium carrot, peeled and diced
03 - ½ cup frozen peas
04 - 1 small red bell pepper, diced
05 - 2 green onions, thinly sliced
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated

→ Eggs

08 - 2 large eggs, lightly beaten (optional or substitute for vegan version)

→ Sauces & Oils

09 - 2 tablespoons sesame oil or neutral oil, divided
10 - 2 tablespoons low-sodium soy sauce or tamari for gluten-free
11 - 1 teaspoon toasted sesame oil (optional, for finishing)

→ Seasonings

12 - ¼ teaspoon ground white or black pepper
13 - Salt, to taste

# Preparation steps:

01 - Rinse cauliflower florets, pat dry, and pulse in a food processor until grain-sized; process in batches if necessary.
02 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add beaten eggs, scrambling until just set. Remove and set aside.
03 - Add remaining oil to skillet. Sauté garlic and ginger for 30 seconds until fragrant. Add carrot, bell pepper, and peas; cook 2–3 minutes until crisp-tender.
04 - Add riced cauliflower; stir frequently and cook for 4–5 minutes until tender but not mushy.
05 - Stir in soy sauce, pepper, and salt to taste. Return scrambled eggs and green onions to pan; toss and heat for an additional minute.
06 - Drizzle with toasted sesame oil if desired. Remove from heat and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than you can order takeout, and tastes just as good without the guilt.
  • You get to eat a bowlful of vegetables without it feeling like a sacrifice because the flavors are bold and satisfying.
  • It's the kind of meal that works for lunch, dinner, or even as a side when you're not sure what else to make.
02 -
  • Dry your cauliflower thoroughly before pulsing it, and dry it again after processing because any moisture will make it steam instead of getting those slightly caramelized edges that taste incredible.
  • Don't add all the vegetables at once because they cook at different rates. Garlic and ginger burn quickly, carrots need the most time, and peas just need to thaw and warm through.
  • Taste as you go because soy sauce levels vary wildly between brands, and you might need more or less salt depending on what you're using.
03 -
  • Make your cauliflower rice ahead of time and store it in the fridge for up to three days so you can have this dinner on the table in under ten minutes on a weeknight.
  • Use a wok if you have one because the sloped sides let you toss everything with one hand and the heat distribution is just better for getting those slightly caramelized edges on your veggies.
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