Cauliflower Fried Rice with Vegetables and Egg Recipe

Introduction

This cauliflower rice recipe is a light and flavorful alternative to traditional rice. It’s packed with fresh vegetables, fragrant sesame oil, and scrambled eggs, making it a satisfying low-carb meal option. Perfect for a quick weeknight dinner or a healthy side dish.

Ingredients

• 1 medium cauliflower (rinsed and pat dry with paper towels)
• 2 tablespoons sesame oil
• 2 eggs (lightly beaten)
• Pinch of salt
• Cooking spray
• 1/2 small onion (diced)
• 3 cloves garlic (minced)
• 1 teaspoon fresh ginger (minced)
• 1/2 cup frozen peas and carrots blend
• 1/2 cup diced celery
• 3 tablespoons soy sauce (or more to taste)
• 1/4 cup green onions (diced)
• 1/4 teaspoon sesame seeds

Instructions

1. Step 1: Cut the cauliflower in half, remove the core, and pat it dry completely.
2. Step 2: Chop the cauliflower into florets. Place half of the florets in a food processor and pulse until the texture resembles rice. Be careful not to over-process to avoid mushiness. Set aside and repeat with the remaining florets.
3. Step 3: In a small bowl, whisk the eggs and season with a pinch of salt.
4. Step 4: Heat a large sauté pan or wok over medium heat and add the sesame oil once hot.
5. Step 5: Sauté the diced onion, minced garlic, fresh ginger, peas and carrots, and diced celery for 4 to 5 minutes until the vegetables are soft.
6. Step 6: Increase the heat to medium-high and add the processed cauliflower rice and soy sauce to the pan.
7. Step 7: Stir well, cover the pan, and cook for 5 to 6 minutes. Stir frequently until the cauliflower rice is tender but slightly crispy on the outside.
8. Step 8: Push the cauliflower mixture to one side of the pan. Pour the beaten eggs into the empty side and scramble them gently. When almost cooked, combine the eggs with the cauliflower rice.
9. Step 9: Stir in the diced green onions and remove the pan from heat.
10. Step 10: Garnish with sesame seeds and additional green onions before serving.

Tips & Variations

• Use pre-riced cauliflower available in the freezer section to save prep time.
• Swap soy sauce for tamari or coconut aminos for a gluten-free option.
• Add diced mushrooms or bell peppers for extra flavor and texture.
• For a spicier version, drizzle with a little sriracha or chili oil before serving.

Storage

Store leftover cauliflower rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to keep the cauliflower from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply omit the eggs or replace them with scrambled tofu for a vegan version.

Is cauliflower rice suitable for meal prep?

Absolutely. Cauliflower rice holds up well in the fridge and reheats quickly, making it a great option for preparing meals ahead of time.