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Cauliflower Fried Rice

Calories:

169

Carbs (g):

8

Protein (g):

5

Fats (g):

12

Servings:

1

Dinner

Weight:

Loosing

About the Recipe

Fried rice will always be one of the best takeout items in the game, by far. It’s a classic and comforting recipe that everyone loves…except maybe those who are trying to eat less rice. If that’s you, we created this spin on the fave that subs cauliflower for rice, while still crushing the flavor game. This dish is great on its own, but if you’re looking to spice it up further, the limit does not exist. Feel free to change it up! Wanting to make this dish completely vegan? Remove the eggs altogether or substitute with a plant-based egg. Looking for a bit more protein? Feel free to add chicken, shrimp, or pork. Want to make it gluten-free? Use tamari instead of soy. Just like with regular fried rice, the possibilities are truly endless. Free of dairy, nuts & keto friendly.

Ingredients

  • 1 

    small head of cauliflower or 1 (10- to 12-oz.) bag pre-riced cauliflower

  • 3 Tbsp. 

    reduced-sodium soy sauce

  • 2 Tbsp. 

    mirin

  • 1 tsp. 

    granulated sugar

  • 1/4 c. 

    neutral oil

  • 2 

    shallots, thinly sliced

  • 2 

    large eggs, beaten to blend

  • 1 

    carrot, cut into 1/4" matchsticks

  • 3 

    cloves garlic, finely chopped

  • 1/2 c. 

    frozen peas

  • Kosher salt

  • Freshly ground black pepper

  • 2 

    scallions, thinly sliced

  • Sesame seeds, for serving (optional)

Preparation

  1. Cut cauliflower into florets. In a food processor, pulse florets until rice-sized pieces form. (Skip this step if using pre-riced cauliflower.) Place cauliflower in a clean kitchen towel. Squeeze out excess moisture. (Do this with pre-riced cauliflower as well to ensure rice is dry.)

  2. In a small bowl, stir soy sauce, mirin, and sugar; set aside.

  3. In a large nonstick skillet or wok over medium-high heat, heat oil until just shimmering. Add shallots and cook, stirring occasionally, until golden brown, 1 to 2 minutes. Transfer shallots to a paper-towel lined plate. Discard all but 1 tablespoon oil from skillet.

  4. In same skillet over medium-high heat, cook eggs, stirring occasionally, until scrambled, about 30 seconds. Transfer eggs to a small bowl.

  5. In same skillet over medium-high heat, cook carrots, garlic, and peas, stirring frequently, until warmed through, about 30 seconds. Add cauliflower and stir to combine. Cook, stirring occasionally, until vegetables are slightly softened, about 2 minutes.

  6. Increase heat to high. Add reserved soy sauce mixture and cook, stirring frequently, until liquid is mostly evaporated, about 1 minute. Stir in eggs; season with salt and pepper.

  7. Divide fried rice among small bowls. Top with shallots, scallions, and sesame seeds (if using).

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