Why You’ll Love This Recipe

Low-Carb Alternative: Utilizing grated cauliflower instead of rice significantly reduces the carbohydrate content, making it suitable for those following low-carb or keto diets.
Quick and Easy: With a total preparation and cooking time of just 30 minutes, this recipe is perfect for busy weeknights.
Versatile: Easily customizable with your choice of vegetables, proteins, or seasonings to suit personal tastes.
Nutritious: Packed with vitamins and minerals from the cauliflower and mixed vegetables, offering a wholesome meal option.
Flavorful: The combination of soy sauce, ginger, garlic, and sesame oil provides a rich and authentic taste experience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Vegetable oil
Large eggs, beaten
Salt
Chopped scallions, light and dark green parts separated
Fresh ginger, finely chopped
Garlic cloves, finely chopped
Grated cauliflower (store-bought or homemade)
Soy sauce
Red pepper flakes
Sugar
Frozen peas and carrots, thawed
Rice vinegar
Toasted sesame oil
Chopped nuts (optional, for garnish)

Directions

Prepare the Cauliflower Rice: If not using pre-grated cauliflower, grate a medium head of cauliflower using a food processor or hand grater until it resembles rice grains.
Cook the Eggs: Heat a few teaspoons of vegetable oil in a large nonstick skillet over medium heat. Add the beaten eggs with a pinch of salt and cook, stirring, until scrambled. Transfer the eggs to a plate and set aside.
Sauté Aromatics: In the same skillet, add a bit more oil if needed, and sauté the light parts of the scallions, ginger, and garlic until softened and fragrant, about 2 minutes.
Add Cauliflower and Seasonings: Increase the heat to medium-high, then add the grated cauliflower, soy sauce, red pepper flakes, sugar, and a pinch of salt. Cook, stirring often, for about 3 minutes until the cauliflower is tender-crisp.
Incorporate Vegetables: Stir in the thawed peas and carrots, cooking for an additional 2-3 minutes until the vegetables are heated through.
Finalize the Dish: Add the rice vinegar, sesame oil, dark green parts of the scallions, scrambled eggs, and nuts (if using). Stir well to combine and heat through.
Serve: Taste and adjust seasoning as needed. Serve hot, garnished with additional scallions or nuts if desired.

Servings and Timing

Servings: This recipe yields 4 servings.
Total Time: Approximately 30 minutes, including preparation and cooking.

Variations

Protein Addition: Incorporate cooked chicken, shrimp, or tofu for added protein.
Vegetable Mix: Customize with your favorite vegetables such as bell peppers, broccoli, or snap peas.
Spice Level: Adjust the amount of red pepper flakes to control the heat, or add a dash of sriracha for extra spice.
Herb Infusion: Garnish with fresh cilantro or parsley for a burst of freshness.
Nut-Free Option: Omit the nuts if you have allergies or prefer a nut-free dish.

Storage/Reheating

Storage: Allow the cauliflower fried rice to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
Reheating: Reheat in a skillet over medium heat, stirring occasionally until warmed through. Alternatively, microwave in a covered dish until hot.

FAQs

1. Can I use frozen cauliflower rice?

Yes, frozen cauliflower rice can be used. Thaw and drain any excess moisture before cooking to prevent the dish from becoming soggy.

2. Is this recipe gluten-free?

To make this dish gluten-free, use tamari or a certified gluten-free soy sauce.

3. How can I prevent the cauliflower rice from becoming mushy?

Cook the cauliflower over medium-high heat and avoid overcooking. Stir frequently to ensure even cooking and maintain a tender-crisp texture.

4. Can I prepare this dish ahead of time?

Yes, you can prepare the dish ahead and store it in the refrigerator. Reheat just before serving for best results.

5. What can I substitute for soy sauce?

Coconut aminos or tamari can be used as a soy sauce substitute, especially for those with soy allergies or seeking a gluten-free option.

6. Is it necessary to squeeze out moisture from the cauliflower rice?

If your grated cauliflower seems particularly moist, pat it dry with a clean towel to remove excess moisture, which helps achieve the desired texture.

7. Can I freeze leftover cauliflower fried rice?

Yes,

Cauliflower Fried Rice

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Author: Julia
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Cauliflower Fried Rice is a healthy, low-carb alternative to traditional fried rice, packed with aromatic flavors and fresh vegetables. It’s quick, easy, and versatile, making it a perfect weeknight meal or meal prep option.

Instructions

1️⃣ Prepare the Cauliflower Rice:

If not using store-bought, grate a medium head of cauliflower using a food processor or hand grater until it resembles rice grains.

2️⃣ Cook the Eggs:

Heat 1 tsp vegetable oil in a large nonstick skillet over medium heat.
Add beaten eggs with a pinch of salt, scramble until cooked, then set aside.

3️⃣ Sauté Aromatics:

In the same skillet, add 1 tbsp vegetable oil.
Sauté light parts of the scallions, ginger, and garlic for 2 minutes until fragrant.

4️⃣ Cook the Cauliflower & Seasonings:

Increase heat to medium-high and add cauliflower rice, soy sauce, red pepper flakes, sugar, and a pinch of salt.
Stir frequently and cook for 3 minutes until tender-crisp.

5️⃣ Add Vegetables & Eggs:

Stir in peas and carrots, cooking for 2-3 minutes until heated through.
Add rice vinegar, sesame oil, dark green scallions, and scrambled eggs. Stir to combine.

6️⃣ Serve & Garnish:

Adjust seasoning if needed. Garnish with chopped nuts and extra scallions, if desired.

Notes

✅ Add Protein – Toss in chicken, shrimp, or tofu for extra protein.
✅ Customize Veggies – Try bell peppers, broccoli, or snap peas.
✅ Spicy Kick – Adjust red pepper flakes or add sriracha.
✅ Nut-Free Option – Skip the nuts for allergy-friendly fried rice.
✅ Gluten-Free Alternative – Use tamari or coconut aminos instead of soy sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian