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. Anita 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

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.

Simple Cauliflower Fried Rice
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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

  • 1/2 head cauliflower
  • 1 tablespoon olive oil
  • 2 tablespoons sesame oil divided
  • 4 eggs beaten
  • kosher salt
  • ground black pepper
  • 1 onion finely chopped
  • 2 cups carrots finely chopped
  • 2 tablespoons ginger grated
  • 4 cloves garlic minced
  • 1 cup peas frozen
  • 2 cups chicken cooked, cooled, chopped (if serving as a main dish)
  • 1/4 cup soy sauce

For serving

  • 1 tablespoon sesame seeds
  • 2 tablespoons green onions sliced
  • 5 tablespoons cashews roasted

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.

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