Cauliflower Fried Rice

A healthy and flavorful alternative to traditional fried rice, packed with cauliflower, peas, carrots, and rich umami sauces.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian

Calories: 180

Main Ingredients

10 ounces frozen cauliflower A great low-carb alternative to regular rice; fresh cauliflower can also be used if you prefer.
1/2 cup frozen peas and carrots Provides a classic fried rice color and sweetness; swap with fresh veggies if desired.
2 stalks green onion Adds a fresh, mild flavor; scallions will work as a substitute.
1/4 cup diced yellow onion Enhances the dish's overall flavor; shallots can also be a good alternative.
1 large egg Introduces protein and richness; omit for a vegan version.
2 teaspoons minced garlic Elevates the aroma and taste; garlic powder serves as a fine substitute.
2 tablespoons soy sauce Enriches the dish with umami; use tamari for a gluten-free option.
1 teaspoon oyster sauce Gives depth and a slight sweetness; dark soy sauce can also be a replacement.
to taste salt and pepper Adjusts flavor to your liking.

Preparation

Prep the Cauliflower Rice: Ensure it is thawed (if frozen), and if using fresh, grate or process until rice-like in texture.
Cook the Veggies: In a hot skillet, sauté the onion until fragrant and translucent, then add the carrots and peas.
Add Garlic: Stir in the minced garlic, cooking for just a minute for that aromatic punch.
Scramble the Egg: Push the veggies to one side, crack the egg into the skillet, and scramble until just set.
Combine Ingredients: Add the cauliflower rice, soy sauce, and oyster sauce to the skillet, stirring to combine all ingredients.
Season and Serve: Adjust seasoning with salt and pepper, cook until everything is heated through, and serve hot.

Sauté over high heat to avoid mushiness and maintain crunch. Leftovers can be refrigerated for up to four days or frozen for up to three months.