Cauliflower fried rice is incredibly rich and flavorful. While it's not identical to the real thing, it's very close.
If you use pre-riced cauliflower, this recipe is ready in about 20 minutes, which is another big plus.
Cauliflower is so incredibly versatile. It takes on the flavors of the ingredients you add to it, making it an ideal low-carb substitute for rice and potatoes.
This dish of cauliflower fried rice enables you to enjoy the incredible flavors and textures of the traditional dish, while basically eating a plate of vegetables. No wonder I make it so often!
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Vegetables: You will need cauliflower, onion, and bell peppers. Any color of bell pepper will do, and it's best in terms of presentation to mix a few colors.
Aromatics: Minced garlic and ginger. You can mince them yourself or use the stuff that comes in a jar.
Avocado oil: A neutral-tasting oil with a high smoke point, very appropriate for cooking.
Eggs: I use large eggs in most of my recipes, this one included.
Soy sauce: I use reduced-sodium soy sauce in most of my recipes. You can use a gluten-free alternative.
Finishing touches: Black pepper, green onions, and sesame oil.
One of the best things about this recipe, apart from its incredible flavor, is that it's so easy to make. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Cook the cauliflower and onions in avocado oil.
- Add the bell peppers, then the garlic and ginger.
- Make a hole in the center of the veggies. Pour some of the soy sauce and the beaten eggs into the hole and scramble them into the hot cauliflower.
- Stir in the remaining soy sauce and the black pepper.
- Turn the heat off and stir in the sesame oil. Sprinkle with the green onions, then serve.
This recipe becomes INCREDIBLY easy and fast if you use pre-chopped vegetables. You can get pre-riced cauliflower, pre-chopped onions, and pre-chopped peppers. If you also use jarred minced fresh garlic and ginger, I would say that from start to finish, this recipe can be ready in 15 minutes.
Frequently asked questions
Not exactly, but it's surprisingly close. Even basic cauliflower rice is quite similar to white rice, especially when made with cheese and garlic.
While it's not exactly the same as the original, this dish is so close to the real thing, so flavorful and satisfying. The first time I made it I was actually quite surprised at how good it was.
Yes. The flavor of the cauliflower does come through, although it's partly masked by the generous seasoning.
Yes, you can use frozen cauliflower rice and you can in fact add it to the saucepan still frozen. There's no need to defrost it first.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- You can use refined coconut oil instead of avocado oil. Ghee is another good option.
- Make this dish into a complete meal by adding shredded cooked chicken at the end of cooking, right before you add the sesame oil. If you do, you'll probably need to add more soy sauce.
- Make it spicy by adding red pepper flakes - try ½ teaspoon.
Any Asian-style main course goes well with this side dish. I often serve it with these Asian meatballs.
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently in the microwave, on 50% power.
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Cauliflower Fried Rice
- 2 tablespoons avocado oil
- 1 lb. cauliflower riced
- 1 cup onions diced
- 1 cup bell peppers diced
- 1 tablespoon fresh minced garlic
- 1 tablespoon grated fresh ginger root
- 3 large eggs lightly beaten
- 6 tablespoons reduced sodium soy sauce divided (or use a gluten-free alternative)
- ¼ teaspoon black pepper
- ¼ cup green onions thinly sliced, green parts only
- 2 tablespoons sesame oil
- In a large deep skillet, heat the oil over medium-high heat. Add the cauliflower and onions and cook, stirring, until soft, about 5 minutes. If the bottom of the skillet becomes too dry as you cook the cauliflower, add some water, 1-2 tablespoons.
- Add the bell peppers and cook for 2 more minutes. Add the garlic and the ginger and cook, stirring, for 30 seconds.
- Make a hole in the center of the veggies. Pour one tablespoon of soy sauce and the eggs into the hole and scramble them into the hot cauliflower, stirring constantly, until cooked, about 1 minute.
- Stir in the remaining soy sauce and the black pepper. Cook for 1 more minute.
- Turn the heat off and stir in the sesame oil. Sprinkle with the green onions. Serve immediately.