When I first made cauliflower fried rice, the air was filled with a savory aroma that brought back memories of family dinners. I remember sitting around the table, sharing stories and laughter while enjoying comforting meals. This recipe became special to me because it takes a classic dish and makes it healthier without losing any of the flavor. You can whip it up in just 20 minutes, making it an easy weeknight dinner. What’s truly special about this recipe is its ability to transform simple ingredients into a satisfying, low-carb meal that everyone in the family will enjoy.
why make this recipe
Cauliflower fried rice is a fantastic option when you want a lighter dinner that still feels hearty. It’s low in carbs, making it a perfect choice for those watching their carbohydrate intake. The vibrant colors from the carrots and peas not only make the dish visually appealing but also pack in essential nutrients. With the added protein from the eggs, this meal becomes well-rounded and nutritious. Plus, it’s a great way to sneak in more veggies, especially for picky eaters!
how to make Cauliflower Fried Rice
Ingredients
- 1 (10-15oz) bag frozen cauliflower rice
- 2 tbsp olive oil
- 1/2 yellow or white onion (diced)
- 2 medium carrots (diced)
- 1 tbsp minced garlic
- 1/2 cup frozen peas
- 2 eggs
- 1 tsp toasted sesame oil
- 2 tbsp soy sauce
- Toasted sesame seeds for garnish (optional)
Directions
- Cook the frozen cauliflower rice according to the package directions. Open the bag and set it aside to allow the steam to dissipate.
- In a large pan or wok, heat the olive oil over medium/high heat. Add the diced onions and carrots and cook until tender, about 5 minutes.
- When the onions and carrots are close to being done, add the minced garlic and cook for about 1 minute. Stir in the frozen peas and pre-cooked cauliflower rice, and cook for an additional few minutes until the peas are warmed through.
- Make a hole in the middle of your mixture so you can see the bottom of the pan. Crack your eggs into the hole and scramble them until fully cooked, then stir to combine with the other ingredients.
- Stir in the sesame oil and soy sauce. Adjust the soy sauce to taste, especially if you prefer less salt.
- Serve warm and garnish with toasted sesame seeds if desired. Any leftovers can be stored in the fridge for up to 4 days.
how to serve Cauliflower Fried Rice
Serve cauliflower fried rice warm as a main dish or a side. It pairs wonderfully with grilled chicken, shrimp, or your favorite protein. You can also add extra veggies like bell peppers or spinach for more flavor and nutrients.
how to store Cauliflower Fried Rice
To store leftovers, let the cauliflower fried rice cool completely. Place it in an airtight container and refrigerate for up to 4 days. You can easily reheat it in a pan on the stove or in the microwave.
tips to make Cauliflower Fried Rice
- Feel free to customize this recipe by adding your favorite vegetables or proteins.
- If you like a bit of heat, consider adding red pepper flakes or sriracha.
- For a vegetarian version, simply omit the eggs or swap in tofu for added protein.
variation
You can switch up this recipe by using different ingredients like bell peppers, zucchini, or green onions. If you’re not in the mood for soy sauce, try coconut aminos for a soy-free alternative.
FAQs
Can I use fresh cauliflower instead of frozen?
Yes, you can use fresh cauliflower rice. Just chop a head of cauliflower into small pieces and pulse in a food processor until rice-sized.
Is this recipe gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce.
Can I make this vegan?
Yes, you can omit the eggs or replace them with scrambled tofu to keep the dish plant-based.
Cauliflower Fried Rice
Ingredients
Method
- Cook the frozen cauliflower rice according to the package directions. Open the bag and set it aside to allow the steam to dissipate.
- In a large pan or wok, heat the olive oil over medium/high heat. Add the diced onions and carrots and cook until tender, about 5 minutes.
- When the onions and carrots are close to being done, add the minced garlic and cook for about 1 minute.
- Stir in the frozen peas and pre-cooked cauliflower rice, and cook for an additional few minutes until the peas are warmed through.
- Make a hole in the middle of your mixture so you can see the bottom of the pan. Crack your eggs into the hole and scramble them until fully cooked, then stir to combine with the other ingredients.
- Stir in the sesame oil and soy sauce. Adjust the soy sauce to taste, especially if you prefer less salt.
- Serve warm and garnish with toasted sesame seeds if desired.
- Serve cauliflower fried rice warm as a main dish or a side. It pairs wonderfully with grilled chicken, shrimp, or your favorite protein.
- You can also add extra veggies like bell peppers or spinach for more flavor and nutrients.
- To store leftovers, let the cauliflower fried rice cool completely. Place it in an airtight container and refrigerate for up to 4 days.
- You can easily reheat it in a pan on the stove or in the microwave.