Cauliflower Fried Rice is a tasty and healthy take on traditional fried rice. This dish is packed with flavor and nutrients, making it a perfect option for lunch or dinner. With the use of riced cauliflower, it lowers the carb count while still providing a satisfying texture. It’s a wonderful way to sneak in more vegetables into your meal!
Why Make This Recipe
This recipe is not only simple to prepare but also quick, making it ideal for busy weeknights. Cauliflower Fried Rice is a great choice if you want to maintain a healthy lifestyle without sacrificing flavor. It uses common ingredients and provides flexibility to customize it according to your taste or dietary needs. Plus, it’s budget-friendly and can be made in about 30 minutes!
How to Make Cauliflower Fried Rice
Ingredients
- 2 teaspoons olive oil
- 1 teaspoon minced garlic or garlic paste
- 1 teaspoon minced fresh ginger or ginger paste
- 32 ounces riced cauliflower (frozen (2 bags))
- 2 cups frozen mixed vegetables (thawed)
- ¾ cup soy sauce
- 2 tablespoons hoisin sauce
- 2 large eggs
- Green onions (for serving, optional)
Directions
- Add the olive oil to a large skillet set over medium heat.
- Add the minced garlic and ginger paste, stirring and cooking for 30-45 seconds until fragrant.
- Add the riced cauliflower and let it cook for 6-8 minutes, or until it has thawed completely and most of the liquid has evaporated.
- Stir in the thawed mixed vegetables and cook for another minute.
- Pour in the soy sauce and hoisin sauce, allowing the rice to cook for 5 more minutes. Stir every minute or so.
- Push the rice to one side of the skillet, spray the other side with non-stick spray, and add the eggs.
- Let the eggs cook for 2-3 minutes until the bottoms are completely white. Stir the eggs and let the yolks harden a bit before mixing them into the rice, cooking for another 2-3 minutes.
- Serve garnished with freshly chopped green onions if desired.
How to Serve Cauliflower Fried Rice
Cauliflower Fried Rice can be enjoyed on its own or served as a side dish with your favorite protein, such as grilled chicken, shrimp, or tofu. For an extra kick, you can sprinkle some sesame seeds on top or serve it with your favorite hot sauce.
How to Store Cauliflower Fried Rice
Store any leftover Cauliflower Fried Rice in an airtight container in the refrigerator. It will keep for up to 3 days. To reheat, simply microwave it for a few minutes or stir-fry it in a skillet until hot.
Tips to Make Cauliflower Fried Rice
- Use fresh ingredients for the best flavor, especially the garlic and ginger.
- If you prefer your rice to be even softer, cook it a bit longer.
- You can add extra vegetables like bell peppers, peas, or broccoli for more nutrition.
- For added protein, toss in cooked chicken, shrimp, or tofu after the vegetables.
Variation
For a vegetarian-friendly option, simply skip the eggs or replace them with scrambled tofu. You can also experiment with different sauces, like teriyaki or chili sauce, to change the flavor profile.
FAQs
1. Can I use fresh cauliflower instead of frozen?
Yes! You can use fresh cauliflower. Just rice it using a food processor and consider cooking it a bit longer to ensure it’s tender.
2. Is this recipe gluten-free?
Not as is, since soy sauce contains gluten. You can substitute it with tamari or a gluten-free soy sauce for a gluten-free option.
3. How can I make this dish spicier?
You can add red pepper flakes or a splash of sriracha when cooking. Adjust to your heat preference.
Enjoy making and savoring this delicious Cauliflower Fried Rice! It’s sure to become a new favorite in your meal rotation.
Cauliflower Fried Rice
Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 1 teaspoon minced garlic or garlic paste
- 1 teaspoon minced fresh ginger or ginger paste
- 32 ounces riced cauliflower (frozen, 2 bags)
- 2 cups frozen mixed vegetables (thawed)
- ¾ cup soy sauce
- 2 tablespoons hoisin sauce
- 2 large eggs
- Green onions (for serving, optional)
Instructions
Preparation
- Add the olive oil to a large skillet set over medium heat.
- Add the minced garlic and ginger paste, stirring and cooking for 30-45 seconds until fragrant.
- Add the riced cauliflower and let it cook for 6-8 minutes, or until it has thawed completely and most of the liquid has evaporated.
- Stir in the thawed mixed vegetables and cook for another minute.
Cooking
- Pour in the soy sauce and hoisin sauce, allowing the rice to cook for 5 more minutes. Stir every minute or so.
- Push the rice to one side of the skillet, spray the other side with non-stick spray, and add the eggs.
- Let the eggs cook for 2-3 minutes until the bottoms are completely white. Stir the eggs and let the yolks harden a bit before mixing them into the rice, cooking for another 2-3 minutes.
Serving
- Serve garnished with freshly chopped green onions if desired.
