.svg)
Sign Up for new Healthy Recipes
Introduction
Cauliflower's versatility as a low-carb alternative to rice and grains has been embraced in many cuisines worldwide, including this delectable cauliflower fried 'rice.' Originating in the health-conscious culinary scene, it has quickly become a staple in households seeking nutritious yet delicious options. The dish's cultural significance lies in its ability to bridge the gap between traditional flavors and modern dietary preferences, allowing everyone to enjoy the comforting familiarity of fried rice without compromising their dietary goals. Whether you're whipping it up for a quick weeknight meal or serving it as a side dish at a gathering, this cauliflower fried 'rice' is sure to impress with its vibrant colors, aromatic spices, and a delightful medley of flavors.
Ingredients
• 1 large head of cauliflower, cut into small florets (about 6 cups of cauliflower florets)
• 3 eggs, lightly beaten
• 3 tablespoons vegetable oil, divided
• 1 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 green onions, thinly sliced
• Salt and black pepper, to taste
Step 1:
Pulse the cauliflower florets in a food processor or grate them with a box grater until they resemble the texture of rice. Set aside.
Step 2:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and swirl to create a thin egg pancake. Cook for 1-2 minutes, then transfer to a plate and set aside.
Step 3:
In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the diced onion and carrot, and sauté for 2-3 minutes until slightly softened.
Step 4:
Add the cauliflower rice, frozen peas, and minced garlic to the skillet. Cook for 5-7 minutes, stirring frequently, until the cauliflower is tender but still slightly crisp.
Step 5:
Add the soy sauce, rice vinegar, and sesame oil to the skillet and stir to combine. Roll up the cooked egg pancake and slice it into thin strips. Add the egg strips and sliced green onions to the skillet, and toss everything together until well combined. Season with salt and black pepper to taste.
Q: Can I use frozen cauliflower rice instead of fresh cauliflower?
A: Yes, you can use frozen cauliflower rice, but you may need to adjust the cooking time slightly. Frozen cauliflower rice tends to release more moisture, so you might need to cook it a bit longer to evaporate the excess liquid.
Q: Can I use a different type of vinegar instead of rice vinegar?
A: While rice vinegar is traditionally used in fried rice dishes, you can substitute it with other mild vinegars like apple cider vinegar or white wine vinegar. However, the flavor profile will be slightly different.
Q: How can I make this dish spicier?
A: To add some heat, you can incorporate sliced jalapeños or add a pinch of crushed red pepper flakes or sriracha sauce to the dish during cooking or when serving.
• For a low-carb or keto-friendly option, use cauliflower rice instead of regular rice.
• Substitute vegetable broth or water for the eggs to make it vegan/plant-based.
• Add diced chicken, shrimp, or tofu for extra protein.
• This dish is gluten-free if using tamari or a gluten-free soy sauce.
• Choose a neutral-flavored oil like avocado or grapeseed oil for frying.
• For added crunch, you can mix in some toasted sesame seeds or sliced almonds.
Serve the cauliflower fried 'rice' hot, garnished with extra sliced green onions or sesame seeds if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave before serving.
Prepare the cauliflower rice and chop the vegetables while the skillet is heating up to save time. Cook the egg first, so it has time to cool before slicing.
- Don't overcrowd the cauliflower in the skillet, or it may steam instead of getting crispy. Cook it in batches if necessary.
- Adjust the soy sauce and seasoning to your taste preference. You can also add a pinch of crushed red pepper flakes for some heat.
- Avoid overcooking the cauliflower, as it can become mushy. It should still have a slight crunch.
For a heartier meal, add diced chicken, shrimp, or tofu. You can also incorporate other veggies like bell peppers, mushrooms, or bean sprouts.
This dish pairs well with a light, crisp white wine or a refreshing Asian-inspired beverage like a cucumber soda or oolong tea. It can also be served with a side of steamed or sautéed veggies or a simple salad.
This recipe can be enjoyed year-round, but cauliflower is at its peak in the cooler months of fall and winter.
This recipe is free from common allergens like dairy, nuts, and shellfish, but it does contain eggs and soy sauce (which may contain wheat/gluten). For a vegan or plant-based version, substitute the eggs with vegetable broth or water.
