Cauliflower Fried Rice

This cauliflower fried rice is a delicious, grain-free twist on the classic takeout favorite. It captures all the savory, umami-packed goodness of traditional fried rice while keeping things light and nutrient-rich.

• Prep time: 19 minutes
• Cook time: 32 minutes
• Total time: 51 minutes
• Servings: 4
• Difficulty: Easy
• Cuisine: International

Ingredients

• 1 large head cauliflower, riced
• 1 cup frozen peas and carrots
• 2 large eggs, lightly beaten
• 0.5 cup green onions, sliced
• 3 tablespoons tamari
• 1 tablespoon sesame oil
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon avocado oil
• 0.5 teaspoon white pepper

Instructions

1. Pulse cauliflower florets in a food processor until they resemble rice grains.
2. Heat avocado oil in a large skillet or wok over medium-high heat.
3. Add garlic and ginger, sautéing for 30 seconds.
4. Add the riced cauliflower, peas, and carrots, cooking for 5-7 minutes until tender.
5. Push the vegetables to one side and pour the beaten eggs into the empty space.
6. Scramble the eggs until cooked, then mix them into the cauliflower.
7. Stir in the tamari, sesame oil, and white pepper, tossing to combine.
8. Garnish with green onions before serving.

Tips

• Use tamari instead of soy sauce to ensure the dish remains gluten-free.
• Do not overcook the cauliflower, or it will become mushy; it should retain a slight bite.
• Cook at a high heat to mimic the authentic wok-fired flavor.

Frequently Asked Questions

Can I use store-bought cauliflower rice?

Yes, store-bought riced cauliflower works perfectly and saves time.

How can I add more protein?

Add cooked shrimp, chicken, or tofu to the pan during the vegetable sauté stage.

Is this dish low carb?

Yes, this is an excellent low-carb and gluten-free alternative to rice.