Cauliflower Fried Rice Recipe
A healthy and flavorful take on classic fried rice using cauliflower instead of regular rice. This low-carb cauliflower fried rice features a medley of peas, carrots, onions, scrambled egg, and a savory soy-oyster sauce slurry, cooked quickly in a wok or pan for a satisfying and nutritious meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Carb, Gluten Free
Ingredients
Scale
Vegetables
- 10 ounces frozen cauliflower rice
- 1/2 cup frozen peas and carrots
- 2 stalks green onion, sliced
- 1/4 cup diced yellow onion
Other Ingredients
- 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
Instructions
- Prepare Cauliflower Rice and Vegetables: If using frozen cauliflower rice, microwave the bag for just over half the time listed on the package to soften it without overheating. Carefully cut a corner of the bag and squeeze out all excess water to avoid sogginess. Set aside. Cook frozen peas and carrots just enough to thaw and drain any ice. Combine peas, carrots, diced yellow onion, and sliced green onions in a bowl.
- Make the Soy-Oyster Sauce Slurry: In a small bowl, mix 2 tablespoons soy sauce with 1 teaspoon oyster sauce (or dark soy sauce if preferred). Set aside for later use.
- Cook the Egg: Heat a small amount of vegetable oil in a wok or large pan over medium heat. Beat the egg and scramble it in the pan until fully cooked. Remove the cooked egg from the pan and set aside.
- Sauté Vegetables: Add a bit more vegetable oil to the pan, then add diced yellow onion, green onions, and minced garlic. Stir-fry briefly until fragrant. Add the cooked peas and carrots, seasoning with about 1/4 teaspoon each of salt and pepper to taste. Continue cooking until the onions are translucent. Remove the vegetable mixture from the pan and set aside.
- Cook the Cauliflower Rice: Increase heat to medium-high and add a little more oil to the pan. Add the prepared cauliflower rice, breaking apart any clumps. Cook for about 1 minute to warm through.
- Add Sauce and Combine: Pour the soy-oyster sauce slurry over the cauliflower rice and quickly stir to evenly coat the rice, preventing the sauce from burning.
- Finish the Dish: Lower the heat to medium-low and mix the cooked scrambled egg and sautéed vegetables back into the pan with the cauliflower rice. Toss everything together for about a minute to blend flavors. Remove from heat and serve immediately.
Notes
- Using frozen cauliflower rice is convenient and yields the best texture when excess water is squeezed out properly.
- For a vegan option, omit the egg or substitute with tofu scramble.
- Oyster sauce can be swapped with dark soy sauce to keep the dish vegetarian but it will alter the flavor slightly.
- Adjust salt and pepper according to your taste preference.
Keywords: cauliflower fried rice, low carb fried rice, healthy fried rice, vegetable fried rice, asian cauliflower rice, quick dinner, gluten free fried rice
Find it online: https://tastewithamy.com/cauliflower-fried-rice-recipe/
