Hoisin Cauliflower Fried Rice with Egg and Vegetables
A savory skillet fried rice made with riced cauliflower, mixed vegetables, eggs, hoisin, and low sodium soy sauce.
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.
Notes
Substitutions: Use tamari and a gluten free hoisin sauce if needed, or swap fresh riced cauliflower for frozen.
Tips: Let the pan nearly dry before adding sauce for a better texture.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F.