Cauliflower Fried Rice

This cauliflower fried rice is rich, flavorful, and very close to the real thing. If you use pre-riced cauliflower, it's ready in 20 minutes!

Course Side Dish

Cuisine Chinese

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 170kcal

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 1-2 tablespoons of water.
2 tablespoons avocado oil, 1 pound cauliflower, 1 cup onions
Add the bell peppers and cook for 2 more minutes. Add the garlic and ginger and cook, stirring, for 30 seconds.
1 cup bell peppers, 1 tablespoon fresh garlic, 1 tablespoon fresh ginger root
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, for about 1 minute.
3 large eggs, 6 tablespoons reduced sodium soy sauce
Stir in the remaining soy sauce and black pepper. Cook for 1 more minute.
¼ teaspoon black pepper
Turn the heat off and stir in the sesame oil. Sprinkle with the green onions. Serve immediately.
2 tablespoons sesame oil, ¼ cup green onions

Seasonings, especially salt, are guidelines. Adjust to taste.
You can make this dish into a complete meal by adding two cups of shredded cooked chicken at the end of cooking, right before you add the sesame oil. If you do, add two additional tablespoons of soy sauce.
This recipe becomes incredibly easy and fast if you use pre-chopped vegetables. You can find pre-riced cauliflower, pre-chopped onions, and pre-chopped peppers in most grocery stores. 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, making it an ideal choice for a weeknight dinner.
You can use frozen cauliflower rice, adding it to the saucepan while it is still frozen. There's no need to defrost it first.
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. The leftovers are delicious - almost as good as the freshly cooked dish. You can also freeze the cooled leftovers in freezer-safe containers for up to three months.