Simple Cauliflower Fried Rice

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I have to admit it, I was very highly skeptical when it came time to make this simple cauliflower fried rice. My wife wanted a lower carbohydrate dish she could take for her lunches, and this is the one she picked. Well, my skepticism was unfounded, because it’s not just good, it’s great! By golly, I thought I was eating fried rice!

Simple Cauliflower Fried Rice

It’s Magic!

Making the ‘rice’ is easy. Just chop cauliflower florets fine, until they start to look like rice grains. A quick fry in hot oil, and boom! Cauliflower rice! Great as a side dish, simple cauliflower fried rice can be turned into a main dish in no time by adding cooked chicken.

I went light on the sesame oil and used the full amount of soy sauce.

Also try my Cajun shrimp fried rice.

This recipe is based on a recipe from Sweet Peas and Saffron.

Simple Cauliflower Fried Rice
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4 from 1 vote

Simple Cauliflower Fried Rice

I have to admit it, I was very highly skeptical when it came time to make this simple cauliflower fried rice. Well, my skepticism was unfounded, because it’s not just good, it’s great!
Course Main or Side
Cuisine Asian-Inspired
Keyword cauliflower, fried rice
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 245kcal

Ingredients

For serving

Instructions

  • Rough chop the cauliflower and place into a food processor. Pulse a few times until the cauliflower looks like tiny pieces of rice. Do not over process.
  • Add a tablespoon of olive oil to a large skillet over medium-high heat. Add the cauliflower and saute for 5-10 minutes or until tender. Remove to a plate.
  • Wipe the skillet clean and add 1 tablespoon of sesame oil.
  • Add the eggs to the skillet, season and cook, stirring scramble for 3-5 minutes or until eggs are cooked through. Transfer eggs to a plate. Wipe the pan clean.
  • Add the second tablespoon of sesame oil to the skillet. Add the onion and carrots, cooking for 5 or so minutes, until softened.
  • Add the garlic and ginger to the skillet and cook for 1 minute.
  • Add the riced cauliflower, frozen peas and diced chicken (if using) to the skillet and cook for another 5 minutes or until cauliflower rice is cooked through, but still is a bit crunchy.
  • Add the egg back to the skillet, breaking it up as you stir. Add the soy sauce and stir.
  • Sprinkle with sesame seeds. green onion and cashews to garnish.

Nutrition

Calories: 245kcal | Carbohydrates: 17g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 663mg | Potassium: 546mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7522IU | Vitamin C: 38mg | Calcium: 77mg | Iron: 2mg

Nutritional values are approximate.

4 from 1 vote (1 rating without comment)

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