Cauliflower Fried Rice (That Fooled My Dad)

cauiflower fried rice served on plate with chopsticks.

Cauliflower Fried Rice (That Fooled My Dad)

Course: Main Course

Cuisine: Chinese

Keyword: Cauliflower Fried Rice

Prep Time: 10

Cook Time: 16

Total Time: 26

Servings:

Calories: 372kcal

Author: Megan Gilmore

I'm convinced that this cauliflower fried rice recipe will convert even the pickiest of eaters. When I served this to my dad, he was wondering why I gave him "real" fried rice instead of the cauliflower version he saw me preparing for myself. (Joke's on him, because I did give him the cauliflower version!) This recipe tastes like real fried rice, instead of a bowl of veggies. But that's exactly what you're eating— a big bowl of veggies with protein, that just happens to taste like your favorite take-out dish.

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Ingredients

1 pound cauliflower florets (or pre-riced cauliflower; about 4 cups)
1 tablespoon olive oil
1 small yellow onion , chopped
2 carrots , peeled and chopped
2 celery stalks , chopped
1 garlic clove , minced
1 inch fresh ginger , minced
½ cup frozen green peas (no need to thaw ahead of time)
½ teaspoon fine sea salt
2 tablespoons tamari (gluten-free soy sauce)
4 eggs
1 teaspoon sesame oil

Instructions

To prepare the cauliflower rice, use an "S" blade in the food processor and pulse the cauliflower briefly until it reaches a coarse texture. Set it aside when there are no longer any large chunks of cauliflower visible. (Or skip this step and use 1 pound of prepared cauliflower rice from the store.)
Heat the olive oil in a large deep skillet, and saute the onion, carrots, and celery until they start to soften, about 5 to 8 minutes. Add in the garlic and ginger, and stir one more minute, just until fragrant.
Add in the riced cauliflower, frozen peas, salt, and tamari. (You can use regular soy sauce if you don't need a gluten-free recipe.) Stir to combine, then cover with a lid to let the vegetables cook until tender, about 3 to 5 minutes. Stir occasionally to prevent sticking, and feel free to use a splash of water to remove any vegetables that stick to the bottom of the pan.
To cook the eggs, use a spatula to move the veggies to the edge of the pan, leaving an empty space in the middle. Spray the center with cooking oil, if needed, then crack the eggs in the center of the pan. When you see them start to cook, use a spatula to scramble them in the middle, stirring until cooked through.
Mix the eggs into the rest of the cooked fried rice, stir in the sesame oil, and adjust any seasoning to taste, adding more tamari, or salt, if desired. Serve warm, and add any garnishes you like, such as green onions or sesame seeds. Leftover rice can be stored in the fridge in an airtight container for up to 5 days.

Video

Notes

Nutrition information is for half the batch, including the eggs. This information is automatically calculated and is just an estimate, not a guarantee.

For a more filling meal, you can cook some ground turkey or chicken with the onion, carrots and celery until browned. Then add the cauliflower rice and eggs later.

For a vegan recipe, use scrambled tofu instead of the eggs.

Nutrition