Cauliflower Fried Rice
A healthy and flavor packed twist on classic fried rice! This Cauliflower Fried Rice is loaded with veggies, scrambled eggs, and savory soy sauce flavor; all while being light, low carb, and satisfying. Perfect for a quick weeknight meal!
Ingredients
- 2 teaspoons + 3 tablespoons vegetable oil divided
- 2 large eggs beaten
- Salt to taste
- 1 cup chopped scallions white and green parts separated
- 3 cloves garlic minced
- 1 tablespoon finely chopped fresh ginger from a 1 inch piece
- 1 2-lb head cauliflower or 2 lbs “ready-to-cook” cauliflower rice, thawed if frozen
- 4 –5 tablespoons soy sauce
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon sugar
- 1 cup frozen peas and carrots
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- ¼ cup chopped cashews or peanuts optional
Instructions
- Prepare the cauliflower: If using a whole head of cauliflower, cut it into florets and grate using a food processor fitted with the grating disc or a box grater. If using pre riced cauliflower, skip this step.
- Scramble the eggs: Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium heat. Add the beaten eggs and a pinch of salt. Scramble until cooked through, then transfer to a small plate and set aside.
- Cook the aromatics: Add 3 tablespoons of vegetable oil to the same pan. Stir in the white parts of the scallions, garlic, and ginger. Sauté for 3–4 minutes until fragrant and softened.
- Add cauliflower and seasoning: Stir in the grated cauliflower, 4 tablespoons soy sauce, red pepper flakes, sugar, and a pinch of salt. Cook for about 3 minutes, stirring often, until the cauliflower begins to soften.
- Add vegetables:
- Add the peas and carrots and cook for 2–3 minutes, until the cauliflower is tender-crisp and the vegetables are heated through.
- Finish the dish:
- Stir in the rice vinegar, sesame oil, green scallions, nuts (if using), and scrambled eggs. Taste and add the remaining soy sauce if needed.
- Serve:
- Serve hot and enjoy as a healthy, satisfying meal or side dish.
Notes
- Add shrimp, chicken, or tofu for extra protein.
- Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for best texture.
- For a spicy kick, drizzle with sriracha or sprinkle with extra red pepper flakes.