Name: Cauliflower Fried Rice Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 10 ounces frozen cauliflower rice; 1/2 cup frozen peas and carrots; 2 stalks green onion, sliced; 1/4 cup diced yellow onion; 1 large egg; 2 teaspoons minced garlic; 2 tablespoons soy sauce; 1 teaspoon oyster sauce (or substitute with dark soy sauce); Salt and pepper, to taste; Vegetable oil, as needed for cooking

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Introduction

Cauliflower fried rice is a healthy and delicious alternative to traditional fried rice. It’s quick to make, packed with veggies, and perfect for a light weeknight meal or a flavorful side dish.

A bowl of fried rice with visible layers of small orange carrot cubes, green peas, light yellow scrambled egg pieces, and translucent cooked onions mixed evenly with brown fried rice grains. The rice texture looks slightly moist and glossy, with the vegetables providing pops of color throughout. Two white chopsticks rest inside the bowl, lifting some of the rice, and the bowl itself is a simple beige color. The background shows another bowl of the same dish slightly out of focus, all set on a white marbled surface with a white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 ounces frozen cauliflower
1/2 cup frozen peas and carrots
2 stalks green onion
1/4 cup diced yellow onion
1 large egg
2 teaspoons minced garlic
2 tablespoons soy sauce
1 teaspoon oyster sauce (or substitute with dark soy sauce)
Salt and pepper to taste

Instructions

Step 1: Prepare the cauliflower rice by microwaving the frozen cauliflower for a bit more than half the suggested time. Carefully open the bag and squeeze out all excess water. Set aside.
Step 2: Cook the frozen peas and carrots just enough to remove ice, then drain well. Combine them in a bowl with the diced yellow onion and chopped green onions.
Step 3: Mix the soy sauce and oyster sauce (or dark soy sauce) in a small bowl to create a sauce slurry. Set aside.
Step 4: Heat a little vegetable oil in a pan or wok over medium heat. Beat the egg and scramble it in the pan until fully cooked, then remove it from the pan and set aside.
Step 5: Add a bit more oil to the pan, then sauté the diced onion, green onion, and minced garlic along with peas and carrots. Season lightly with salt and pepper. Cook until the onion is translucent, then remove the vegetables from the pan.
Step 6: Increase heat to medium-high, add a little oil, and add the drained cauliflower rice to the pan. Break up any clumps and cook for about one minute.
Step 7: Pour the soy sauce and oyster sauce slurry over the rice and quickly stir to evenly coat before the sauce cooks off.
Step 8: Reduce the heat to low, then add the scrambled egg and cooked vegetables back into the pan. Mix well and cook for another minute until everything is combined and heated through. Serve immediately.

Tips & Variations

Use fresh cauliflower rice if preferred by pulsing cauliflower florets in a food processor until rice-sized, but frozen cauliflower works best for easy moisture control.
Adjust soy and oyster sauce amounts to taste, or use tamari for a gluten-free option.
Add cooked chicken, shrimp, or tofu for a protein boost.
For extra flavor, add a drizzle of toasted sesame oil at the end.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or oil if the rice seems dry.

How to Serve

Two white bowls filled with fried rice containing small green peas, diced orange carrots, and scrambled egg pieces mixed with light brown rice grains and translucent cooked onion bits. One bowl is on top, slightly to the right, placed on a white cloth on a white marbled surface, with a pair of light-colored chopsticks resting on its edge. The other bowl is at the bottom left, also with light chopsticks inside, showing similar texture and color. To the top left, a wooden round container and coaster add subtle warm tones to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cauliflower instead of frozen?

Yes, you can pulse fresh cauliflower florets in a food processor to make cauliflower rice. However, frozen cauliflower often works better as it has less moisture after squeezing out excess water.

Is this recipe gluten-free?

It depends on the soy sauce used. Regular soy sauce contains gluten, so use tamari or a gluten-free soy sauce substitute to make the dish gluten-free.