Hoisin cauliflower fried rice gives you the savory, glossy flavor of takeout fried rice from a bag of frozen riced cauliflower, with a fraction of the carbs and one skillet to wash.
Garlic and ginger bloom in olive oil, cauliflower cooks until the moisture steams off, and a mix of soy sauce and hoisin coats everything with a sweet and salty glaze. Scrambled eggs and green onions finish the dish in about 35 minutes, and it serves four.
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Why This Hoisin Cauliflower Fried Rice Recipe Works
Cooking the riced cauliflower in a hot skillet until the liquid evaporates keeps the grains separate and lightly browned, instead of mushy or soggy.
Hoisin adds a touch of sweetness and depth that balances the salty soy sauce, so the sauce tastes round and rich without added sugar.
Cooking the eggs on one side of the pan gives you soft scrambled curds that you fold into the rice at the end for a classic fried rice texture.
Ingredients for Hoisin Cauliflower Fried Rice
- 2 teaspoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 32 ounces frozen riced cauliflower, about 2 bags
- 2 cups frozen mixed vegetables, thawed
- 1/3 cup low sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 large eggs
- 1/4 cup sliced green onions, for serving
Riced cauliflower. Use frozen riced cauliflower straight from the bag, since it cooks quickly and releases moisture that evaporates in the pan.
Hoisin sauce. This thick, sweet sauce gives the rice its glossy color and savory sweetness.
Low sodium soy sauce. It provides salty depth while keeping the sodium in check.
Mixed vegetables. Peas, carrots, corn, and green beans add color and sweetness, and thawing them first keeps the pan hot.
Eggs. Two large eggs add protein and the soft curds that make the dish taste like classic fried rice.
How to Make Hoisin Cauliflower Fried Rice
1. Heat the oil Warm the olive oil in a large skillet over medium heat.
2. Bloom the aromatics Add the garlic and ginger and stir for 30 to 45 seconds, until fragrant.
3. Cook the cauliflower Add the riced cauliflower and cook 6 to 8 minutes, stirring now and then, until it thaws and most of the liquid evaporates.
4. Add the vegetables Stir in the thawed mixed vegetables and cook 1 more minute.
5. Add the sauce Pour in the soy sauce and hoisin sauce and cook 5 more minutes, stirring every minute, until the rice looks glossy.
6. Scramble the eggs Push the rice to one side, spray the empty side with nonstick spray, and add the eggs. Cook 2 to 3 minutes until the bottoms set, then stir and cook until the eggs are cooked through to 160 degrees F, 2 to 3 minutes more.
7. Combine and serve Mix the eggs into the rice and top with green onions.
How to Serve Hoisin Cauliflower Fried Rice
Spoon the fried rice into bowls and top with green onions. It makes a complete meal on its own, or you can pair it with grilled garlic butter salmon for extra protein. A cool creamy Asian cucumber salad or garlic sesame cucumber salad gives a refreshing contrast to the warm rice, and a side of air fryer asparagus adds a crisp green vegetable. Leftovers also make a fast lunch bowl topped with a fried egg.
How to Store and Reheat Hoisin Cauliflower Fried Rice
Cool the rice within 2 hours and refrigerate it in an airtight container for up to 3 days. Reheat in a hot skillet or in the microwave until the rice reaches 165 degrees F, stirring halfway so the heat spreads evenly. Add fresh green onions after reheating so they keep their color and crunch.
Tips and Variations for Hoisin Cauliflower Fried Rice
Use a wide skillet. A large pan lets the moisture evaporate faster, so the cauliflower browns instead of steaming.
Do not rush the evaporation. Cook until the pan looks nearly dry before adding the sauce, or the rice will taste watery.
Add heat. A spoonful of chili garlic sauce or a pinch of red pepper flakes adds a gentle kick.
Add protein. Fold in cooked shrimp, diced chicken, or tofu cubes for a larger meal.
Swap the vegetables. Fresh diced carrots, peas, and bell pepper work if you want to skip the frozen mix.
Finish with sesame. A drizzle of toasted sesame oil and a sprinkle of sesame seeds adds a nutty aroma.
Use fresh cauliflower. Pulse florets in a food processor until they resemble rice, then cook a minute less.
Handle leftovers safely. Chill the rice promptly and follow the University of California food safety update for rice dishes.
Frequently Asked Questions About Hoisin Cauliflower Fried Rice
Can I use fresh cauliflower for hoisin cauliflower fried rice?
Yes. Pulse small florets in a food processor until the pieces look like rice, then cook them for about 5 minutes. Fresh cauliflower releases less water, so you can skip the long evaporation step.
How do I keep hoisin cauliflower fried rice from getting soggy?
Use a wide skillet over medium heat and cook the cauliflower until the liquid evaporates before you add sauce. Pat thawed vegetables dry so they do not add extra moisture.
Can I make hoisin cauliflower fried rice ahead of time?
Yes. Cook the rice, cool it quickly, and refrigerate it for up to 3 days. Reheat in a hot skillet so excess moisture cooks off and the grains brown slightly.
Is hoisin sauce gluten free?
Most hoisin sauces and soy sauces contain wheat, so check labels or use tamari and a gluten free hoisin if you need to avoid gluten.
What can I use instead of frozen mixed vegetables?
Fresh diced carrots, peas, corn, or bell pepper all work. Add the harder vegetables first so they have time to soften in the pan.
Hoisin Cauliflower Fried Rice with Egg and Vegetables
Equipment
- Large skillet
- Wooden spoon
- Spatula
Ingredients
Main Ingredients
- 2 tsp olive oil
- 1 tsp minced garlic or garlic paste
- 1 tsp minced fresh ginger or ginger paste
- 32 oz frozen riced cauliflower about 2 bags
- 2 cup frozen mixed vegetables thawed
- ⅓ cup low sodium soy sauce
- 2 tbsp hoisin sauce
- 2 large eggs
- ¼ cup sliced green onions for serving
Instructions
Cooking
- Bloom the aromatics. Warm the oil over medium heat and stir the garlic and ginger for 30 to 45 seconds.
- Cook the cauliflower. Add the riced cauliflower and cook 6 to 8 minutes until the liquid evaporates.
- Add vegetables and sauce. Stir in the vegetables for 1 minute, then add the soy and hoisin sauces and cook 5 minutes.
- Cook the eggs. Push the rice aside, add the eggs to the clear side, and cook until set to 160 degrees F, about 4 to 6 minutes.
- Finish. Stir the eggs into the rice and top with green onions.
