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Cauliflower Fried Rice

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method

Ingredients
  

  • 1 medium head cauliflower
  • 2 tablespoons oil vegetable, sesame, or olive oil
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 1 cup mixed vegetables such as carrots, peas, corn, and bell peppers, diced
  • 2 eggs lightly beaten (optional)
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon oyster sauce optional
  • Salt and pepper to taste
  • Green onions chopped, for garnish (optional)
  • Sesame seeds for garnish (optional)

Equipment

  • Food processor or box grater (for ricing cauliflower)
  • Large skillet or wok
  • Knife
  • Cutting board
  • Spatula or wooden spoon for stirring
  • Measuring spoons
  • Serving plates

Method
 

  1. Cut the cauliflower into florets and discard the core. Place the florets in a food processor and pulse until they resemble rice grains. Alternatively, you can use a box grater to grate the cauliflower into rice-sized pieces.
  2. Heat the oil in a large skillet or wok over medium-high heat. Add the minced garlic and chopped onion, and sauté for 2-3 minutes until softened and fragrant.
  3. Add the diced mixed vegetables to the skillet and cook for 3-4 minutes until they begin to soften.
  4. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Allow them to cook undisturbed for a minute or two until they begin to set. Then, scramble the eggs with a spatula until cooked through.
  5. Stir in the riced cauliflower and cook for 5-7 minutes, stirring occasionally, until it is tender and cooked through.
  6. Add the soy sauce (or tamari) and oyster sauce to the skillet, and toss everything together until well combined. Cook for an additional 2-3 minutes, allowing the flavors to meld.
  7. Season with salt and pepper to taste.
  8. Garnish with chopped green onions and sesame seeds, if desired.
  9. Serve hot as a main dish or side dish.