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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 kcal

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

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)

Instructions
 

  • 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.
  • 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.
  • Add the diced mixed vegetables to the skillet and cook for 3-4 minutes until they begin to soften.
  • 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.
  • Stir in the riced cauliflower and cook for 5-7 minutes, stirring occasionally, until it is tender and cooked through.
  • 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.
  • Season with salt and pepper to taste.
  • Garnish with chopped green onions and sesame seeds, if desired.
  • Serve hot as a main dish or side dish.