Cauliflower fried rice is so rich and flavorful, so tasty, that it’s difficult to believe it’s not made with the real thing!
I love eating this keto cauliflower fried rice with no guilt whatsoever. You see, fried rice used to be one of my guilty pleasures, back in my high-carb days. Even then, I knew that it wasn’t the best choice to make, nutritionally speaking.
This delicious recipe changed everything. My family and I can now enjoy the incredible flavors and textures of the traditional dish, while getting in great high-quality nutrition, so the guilt is gone!
Is cauliflower better for you than rice?
But even compared to brown rice, which is quite nutritious, cauliflower is a much better choice for anyone who needs to limit their carb intake.
According to fitday.com, a cup of cooked cauliflower has 80 calories, 7g carbs, and 4g fiber. A cup of cooked brown rice has 214 calories, 44g carbs, and 3g fiber.
Does cauliflower fried rice taste like the real thing?
It’s surprisingly close. Even basic cauliflower rice is quite similar to white rice, especially when made with cheese and garlic. But it’s not the same.
However, this dish is truly so close to the real thing, so flavorful and satisfying, that I’m pretty sure you could serve it to unsuspecting guests and they would never know it wasn’t made with actual rice.
Not that I ever did! I am fully transparent with my guests, especially these days with all the food allergies and unique preferences. 😀
The ingredients needed for this recipe
Here are the ingredients you’ll need to make this tasty dish (exact measurements are included in the recipe card below):
- Vegetables: cauliflower, onion, bell pepper
- Aromatics: garlic, ginger
- Avocado oil
- Light soy sauce (or a gluten-free alternative)
- Black pepper
- Finishing touches: green onions and sesame oil
How to make cauliflower fried rice
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Process the cauliflower in your food processor into the texture of rice.
- Cook the onions, bell peppers, garlic and ginger in avocado oil.
- Add the riced cauliflower and cook a few minutes, stirring.
- Stir the eggs into the hot cauliflower and stir to quickly cook the eggs.
- Add the soy sauce and black pepper.
- Off heat, add the sesame oil and scallions.
What to serve with cauliflower fried rice?
Any Asian-style main course goes well with this side dish. I often serve it with these Asian meatballs.
What about leftovers?
You can keep 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
- 1 medium head cauliflower (1.25 lb. after trimming)
- 2 tablespoons avocado oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 3 large eggs, lightly beaten
- 4 tablespoons reduced sodium soy sauce, divided (or use a gluten-free alternative and add salt as needed)
- 1/4 teaspoon black pepper
- 2 tablespoons thinly sliced green onions
- 1 tablespoon sesame oil
- Wash and trim the cauliflower. Cut into large florets. Process in batches in your food processor into the texture of rice.
- In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the bell pepper and cook 2 more minutes. Add the garlic and the ginger and cook, stirring, 30 seconds.
- Add the riced cauliflower. Cook, stirring constantly, 4-5 minutes, until cauliflower is starting to soften.
- Make a hole in the center of the veggies. Pour the eggs and one tablespoon of the soy sauce 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 1 more minute. Turn the heat off and stir in the sesame oil. Sprinkle with the green onions. Serve the cauliflower fried rice immediately.