This light and fluffy cauliflower fried rice is everything you want in Chinese fried rice. The biggest perk is this recipe is much healthier and absolutely delicious!
But… is cauliflower rice really good?
This is the question that lingers in the backs of all the minds of those who have yet to take the leap and try it, and rightfully so. There are all types of fried rice recipes, but when it comes to using cauliflower, it’s met with pause and hesitation.
Allow me to put your concerns at ease. What makes cauliflower fried rice so popular is its identical consistency to actual rice. Once grated into rice-like bits, it will soak up the flavors and seasonings just like fried rice.
It’s also low in carbs and calls for just a few healthy ingredients. For this quick recipe, I sauteed food processed cauliflower, onion, carrots, peas, and a few other ingredients for added flavor. It’s really that easy!
Ingredients You’ll Need to Make Cauliflower Rice
Although you can find cauliflower rice in the frozen section of your local grocery store, don’t be intimidated by the thought of making your own. In fact, all you’ll need is one head of cauliflower. That’s it! Destalk it, remove the leaves, and cut it into cauliflower florets.
Then, place the florets in a food processor and pulse until you get a rice consistency. In addition to the minced cauliflower and other veggies, you’ll need garlic, olive oil, sesame oil, and soy sauce.
What if I don’t have a food processor?
No worries! If you don’t have a food processor, there are three other ways to make cauliflower rice. One of the next most used gadgets is a blender. If you plan on going this route, be sure to cut the florets much smaller, in 1-2 inch pieces. Depending on the highest speed of your blender, you’ll have a rice-like texture within 15 to 60 seconds.
Another option is to use a box grater. There are many different types of graters, so if yours has several different grating options, choose the side with medium-sized holes. Take your cut florets and push them against the grater and you’ll get rice-shaped pieces on the other side.
Lastly, you can use the chopping style. Use a large chef’s knife to mince the florets into small ricelike pieces. This process takes the longest of all the options, but it still gets the job done!
How to Make Cauliflower Fried Rice
As with any sauteed recipe, it’s all about food prep. For this meal, you’ll prepare the cauliflower and set it aside in a small bowl. Then, prepare the onion, carrot, and white part of the green onion by chopping them into diced-size pieces. These will be sauteed in a mix of oils over medium to medium-high heat.
Once they are soft, add the cauliflower and continue cooking until it becomes golden in color. Add the peas and stir until they are thawed. If your peas aren’t frozen, this part won’t take as long to cook.
Last but not least, add the stirred eggs and continue stirring until they are cooked and mixed throughout. Finally, season with soy sauce and garnish with green onions.
What pairs well with cauliflower rice?
Because this recipe packs a nutritious punch on its own, it can be served as the main dish. However, if you’re looking to pair with something else, here are a few ideas:
- Grilled Chicken
- Easy Grilled Shrimp
- Sesame Chicken
- Garlic Chicken and Broccoli
- Mongolian Beef and Broccoli
- Pork and Bell Peppers
You can also add additional seasonings to your cauliflower rice such as black pepper, red pepper flakes, mushrooms, and ginger. These are all staple spices in Chinese cuisine anyways!
How to Store Cauliflower Rice
If you just so happen to have leftovers, they can be stored in a Ziploc bag or airtight container and placed in the fridge for up to 4 days. If stored in the freezer, it will keep for up to 2 months.
Defrost the rice on the counter before reheating.
Looking for more cauliflower recipes?
I’ve learned how to do quite a few things with cauliflower, all of which I know you’ll enjoy!Print
All the yummy flavor of Chinese fried rice without the carbs!
- 1 Large Cauliflower head (4 cups cauliflower rice)
- 1 Large Carrot
- 2 Garlic cloves
- 2 Green onions
- 1 Cup Green peas, frozen
- 1 Yellow onion
- 1 Tbsp Olive Oil
- 1 Tbsp. Sesame oil
- 2 Tbsp Soy sauce
- 2 Large Eggs, beaten
- Make the cauliflower rice by removing the cauliflower’s stalk and leaves and chopping it into florets. Place the florets in a food processor and pulse a few times until rice consistency. Measure out approximately 4 cups and set aside.
- Chop the onion, carrot and white part of green onions into small pieces
- Add the olive oil and sesame oil to a large skillet or pot over medium heat. Sauté the chopped veggies until soft.
- Add the cauliflower rice and stir over the stovetop until golden and tender.
- Add frozen peas, and stir to thaw.
- Finally, add the beaten eggs and stir until well combined. Sauté stirring constantly for two minutes.
- Season with soy sauce and fresh green onions.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: side dish
- Cuisine: Asian