Cauliflower Fried Rice
A tasty and healthy take on traditional fried rice, packed with flavor and nutrients, perfect for lunch or dinner.
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.
Notes
Store any leftover Cauliflower Fried Rice in an airtight container in the refrigerator for up to 3 days. Reheat by microwaving or stir-frying in a skillet.