A fantastic low-carb alternative to traditional fried rice that’s quick, customizable, and packed with vegetables.
KEY INFO
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Diet: Low-carb, Gluten-free option, Vegetarian (adaptable)
EQUIPMENT NEEDED
– Large skillet or wok
– Food processor (or box grater)
– Cutting board and sharp knife
– Measuring cups/spoons
INGREDIENTS
Base
– 1 medium cauliflower head (about 4 cups riced)
– 3 large eggs, beaten
– 2 tablespoons neutral oil (vegetable or avocado)
– 1 medium onion, finely diced
– 2 carrots, diced small
– 1 cup frozen peas
– 3 green onions, sliced
Sauce & Seasonings
– 3 tablespoons soy sauce (or tamari for GF)
– 2 teaspoons sesame oil
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– Salt and pepper to taste
– Optional: red pepper flakes
METHOD
1. Rice the Cauliflower
– Cut cauliflower into florets
– Pulse in food processor until rice-sized (don’t over-process)
2. Prepare the Pan
– Heat 1 tablespoon oil in large skillet over medium-high heat
– Scramble eggs until just set, remove and set aside
3. Cook Vegetables
– Add remaining oil
– Sauté onions and carrots until softened (3-4 minutes)
– Add garlic and ginger, cook 30 seconds
4. Add Cauliflower
– Add riced cauliflower
– Stir-fry 4-5 minutes until tender-crisp
– Add frozen peas
5. Combine
– Return eggs to pan
– Add soy sauce and sesame oil
– Stir-fry 2 minutes
– Season to taste
CRUCIAL TIPS
– Don’t overcook the cauliflower – it should be tender-crisp
– Use high heat for authentic stir-fry texture
– Pat cauliflower rice dry if it seems wet
– Season gradually – you can always add more
STORAGE & VARIATIONS
– Keeps 3-4 days refrigerated
– Freezes well for up to 2 months
– Add protein: chicken, shrimp, or tofu
– Make it spicy with Sriracha or chili oil
– Switch up vegetables based on what you have
COMMON MISTAKES TO AVOID
– Overcrowding the pan
– Using wet cauliflower rice
– Adding all seasonings at once
– Overcooking (leads to mushiness)
Note: See the edges getting golden brown? That’s your signal for perfectly cooked cauliflower rice. The texture should still have a slight bite – think al dente pasta, but for cauliflower!
