Easy Cauliflower Fried Rice
Valentina P
Consider this cauliflower fried 'rice' a quick, 15-minute template recipe. Here's the gist: combine riced cauliflower, any vegetables you have on hand, scallions, garlic, and some spices in a wide skillet. Cook until tender, and then enjoy as is, or add any optional mix-ins you'd like.
How To MakeDiet Type: Low-carb
Shopping List
-
Fried Rice
- 12 ounces frozen or fresh riced cauliflower
- 1 cup frozen or fresh vegetable(s) of choice (peas, carrots, bell pepper, onion)
- 5 scallions, chopped (white and light green parts only)
- 2 garlic cloves, minced
- 1 tablespoon low-sodium tamari
- 2 teaspoons cooking oil
- 2 teaspoons fresh ginger, chopped
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon white or black pepper Mix-Ins (Optional)
- scrambled eggs, cooked shrimp, shredded rotisserie chicken, and/or edamame
Instructions
- Step 1: Heat the cooking oil over medium-high heat in a wide skillet or wok. Once hot, add the garlic and ginger to the oil and cook for 30 to 60 seconds. Stir frequently.
- Step 2: Pour in the cauliflower rice and vegetables of choice. If using frozen, there is no need to defrost - pour them in directly from frozen. Break up any large clumps with a spatula.
- Step 3: Cook the vegetables, stirring often, for 3 to 5 minutes. They will be ready when they are fork-tender.
- Step 4: Stir in all of the remaining ingredients: scallions, sesame oil, tamari, rice vinegar, pepper, and garlic powder. If adding one of the optional mix-ins, add it now as well. Cook for another 1 to 2 minutes, or until everything is well combined and warm.
- Step 5: Taste and adjust seasonings as needed. Dependent on any mix-ins added, you might want to add some more sesame oil and/or tamari.
- Serve: Portion the rice onto plates and drizzle lightly with additional tamari before serving. Enjoy.
Nutrition
Consider this cauliflower fried 'rice' a quick, 15-minute template recipe. Here's the gist: combine riced cauliflower, any vegetables you have on hand, scallions, garlic, and some spices in a wide skillet. Cook until tender, and then enjoy as is, or add any optional mix-ins you'd like. I like to use frozen pre-cut vegetables here for an even easier prep. No need to defrost either.
How To MakeDiet Type: Plant-based
Shopping List
-
Fried Rice
- 12 ounces frozen or fresh riced cauliflower
- 1 cup frozen or fresh vegetable(s) of choice (peas, carrots, bell pepper, onion)
- 5 scallions, chopped (white and light green parts only)
- 2 garlic cloves, minced
- 1 tablespoon tamari (I use low-sodium)
- 2 teaspoons cooking oil
- 2 teaspoons fresh ginger, chopped
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon white or black pepper Mix-Ins (Optional)
- cooked tofu, chopped jackfruit, and/or edamame
Instructions
- Step 1: Heat the cooking oil over medium-high heat in a wide skillet or wok. Once hot, add the garlic and ginger to the oil and cook for 30 to 60 seconds. Stir frequently.
- Step 2: Pour in the cauliflower rice and vegetables of choice. If using frozen, there is no need to defrost - pour them in directly from frozen. Break up any large clumps with a spatula.
- Step 3: Cook the vegetables, stirring often, for 3 to 5 minutes. They will be ready when they are fork-tender.
- Step 4: Stir in all of the remaining ingredients: scallions, sesame oil, tamari, rice vinegar, pepper, and garlic powder. If adding one of the optional mix-ins, add it now as well. Cook for another 1 to 2 minutes, or until everything is well combined and warm.
- Step 5: Taste and adjust seasonings as needed. Dependent on any mix-ins added, you might want to add some more sesame oil and/or tamari.
- Serve: Portion the rice onto plates and drizzle lightly with additional tamari before serving. Enjoy.
Nutrition
Consider this cauliflower fried 'rice' a quick, 15-minute template recipe. Here's the gist: combine riced cauliflower, any vegetables you have on hand, scallions, garlic, and some spices in a wide skillet. Cook until tender, and then enjoy as is, or add any optional mix-ins you'd like. I like to use frozen pre-cut vegetables here for an even easier prep. No need to defrost either.
How To MakeDiet Type: Paleo
Shopping List
-
Fried Rice
- 12 ounces frozen or fresh riced cauliflower
- 1 cup frozen or fresh vegetable(s) of choice (carrots, bell pepper, mushroom, onion)
- 5 scallions, chopped (white and light green parts only)
- 2 garlic cloves, minced
- 1 1/2 tablespoons coconut aminos (I use low-sodium)
- 2 teaspoons cooking oil
- 2 teaspoons fresh ginger, chopped
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon white or black pepper
- salt, to taste Mix-Ins (Optional)
- scrambled eggs, cooked shrimp, and/or shredded rotisserie chicken
Instructions
- Step 1: Heat the cooking oil over medium-high heat in a wide skillet or wok. Once hot, add the garlic and ginger to the oil and cook for 30 to 60 seconds. Stir frequently.
- Step 2: Pour in the cauliflower rice and vegetables of choice. If using frozen, there is no need to defrost - pour them in directly from frozen. Break up any large clumps with a spatula.
- Step 3: Cook the vegetables, stirring often, for 3 to 5 minutes. They will be ready when they are fork-tender.
- Step 4: Stir in all of the remaining ingredients: scallions, sesame oil, coconut aminos, rice vinegar, pepper, and garlic powder. If adding one of the optional mix-ins, add it now as well. Cook for another 1 to 2 minutes, or until everything is well combined and warm.
- Step 5: Taste and adjust seasonings as needed. Dependent on any mix-ins added, you might want to add some more sesame oil and/or coconut aminos.
- Serve: Portion the rice onto plates and drizzle lightly with additional coconut aminos before serving. Enjoy.
Nutrition
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