Cauliflower Fried Rice (Print)

A light, grain-free mix of riced cauliflower and colorful veggies with savory seasonings.

# Ingredients:

→ Vegetables

01 - 1 medium head cauliflower (about 21.2 oz), 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 (omit 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

# Instructions:

01 - Rinse cauliflower florets and pat dry. Pulse in a food processor until texture resembles rice, working in batches if necessary.
02 - Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add beaten eggs and scramble until just set. Remove from pan and keep warm.
03 - Add remaining oil to skillet. Sauté garlic and ginger for 30 seconds until fragrant. Add carrots, bell pepper, and peas, cooking 2–3 minutes until slightly tender yet crisp.
04 - Add riced cauliflower to skillet. Stir frequently and cook 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 skillet, tossing gently to combine. Heat for 1 additional minute.
06 - Drizzle with toasted sesame oil if desired. Remove from heat and serve immediately.

# Pro Tips:

01 -
  • It comes together in under 30 minutes, so weeknight dinner stress basically vanishes.
  • The cauliflower becomes tender and absorbs flavor instead of tasting like punishment for your choices.
  • You can throw in whatever vegetables you have on hand and it never fails you.
02 -
  • The cauliflower must be completely dry before it goes into the pan or it will steam instead of sauté, and you'll end up with wet, sad rice that clings together.
  • Don't walk away while the cauliflower is cooking—stirring frequently prevents it from sticking and ensures it gets that gentle toasted flavor instead of raw vegetable taste.
  • The green onions and that final drizzle of sesame oil are not optional extras; they're what elevate this from healthy side dish to something you actually crave.
03 -
  • Use a food processor for speed, but a box grater works beautifully too if you want to feel a little more connected to the cooking—the cauliflower comes out with slightly more interesting texture that way.
  • If your skillet or wok isn't truly nonstick and doesn't have a good heavy bottom, the cauliflower will stick and brown unevenly; a well-made pan makes this recipe exponentially easier and more delicious.
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