Cauliflower “Rice” – or cauliflower grated into rice-like bits – has been all the rage for awhile. I’m a big fan but only if you make it right. Ive tried some recipes that just don’t work with it. But if you find the right recipe IT ROCKS. It really does taste similar to rice, or at least it behaves similarly by soaking up all the flavor of its seasonings. In this quick and easy recipe, I’ve sautéed grated cauliflower with aromatics, vegetables, soy sauce, and eggs, like Chinese-style Fried Rice! It’s a healthy, low-carb dish that’s hearty enough to serve as a main course!
*You’ll likely be able to find grated cauliflower in the proud or frozen vegetable section of your supermarket. But if not, it’s simple to make using a food processor (use the grating disc) or hand grater.
I make stir-fry a lot or Asian style dishes so we use soy sauce a lot! This is the one I use and highly recommend.
Also for the garlic here is my favorite tool in my entire kitchen (as many of you know)!
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Cauliflower Fried Rice
- Calories 273
- Fat 17
- Saturates 2
- Protein 12
- Carbs 22
- Sugars 8
- Fibre 7
- Olive Oil
- 2 Large Eggs, Beaten
- 1 Cup Chopped Scallions (about 5-6 Scallions)
- 3 Garlic Cloves, Minced
- 1 Tablespoon Finely Chopped Fresh Ginger, or Ginger Powder
- One 2lb head cauliflower (or 2 pounds ready to cook' cauliflower)
- 4-5 tablespoons soy sauce
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sugar
- 1 cup frozen peas and carrots
- 1/4 cup chopped cashews or peanuts (optional)
- Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of box or hand-held grater. Set aside. (Skip this step if using ‘ready to cook’ cauliflower rice.)
- Heat 2 teaspoons of olive oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.
- Add 3 tablespoons of olive oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4 teaspoon salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary).
- Serve hot.