Here’s a tasty, quick Cauliflower Fried Rice recipe—light, low-carb, and full of flavor like classic fried rice.
🥦 Cauliflower Fried Rice
🧾 Ingredients
- 1 medium cauliflower (or 3–4 cups cauliflower rice)
- 2–3 tbsp oil (vegetable or sesame oil)
- 2 eggs (optional but recommended)
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn, bell pepper)
- 2–3 tbsp soy sauce
- ½ tsp black pepper
- ½ tsp salt (adjust carefully—soy sauce is salty)
- 1 tsp sesame oil (optional, for flavor)
- Spring onions (for garnish)
🔥 Instructions
1. Make cauliflower rice
- Grate cauliflower or pulse in a food processor until rice-like
- Squeeze out excess moisture (important for texture)
2. Cook eggs (optional step)
- Heat 1 tbsp oil in a pan
- Scramble eggs and set aside
3. Sauté aromatics
- Add remaining oil
- Cook onion until soft
- Add garlic and cook for 30–60 seconds
4. Add vegetables
- Stir in mixed veggies
- Cook 3–5 minutes until slightly tender
5. Cook cauliflower rice
- Add cauliflower rice to pan
- Stir-fry for 5–7 minutes on medium-high heat
- Let moisture evaporate for better texture
6. Season
- Add soy sauce, pepper, salt, and sesame oil
- Mix well
7. Finish
- Add scrambled eggs back in
- Toss everything together
- Garnish with spring onions
🔑 Tips
- Dry cauliflower well to avoid soggy rice
- High heat = better fried rice texture
- Don’t overcook—keep a slight bite
🍽️ Variations
- 🍗 Add chicken, shrimp, or tofu for protein
- 🌶️ Add chili sauce for spice
- 🧄 Extra garlic for stronger flavor
- 🍳 Skip eggs for vegan version
🧠 Result
You get light, flavorful “fried rice” without actual rice, perfect for low-carb or healthier meals.
If you want, I can also give you a Chinese restaurant-style version, or a spicy Indo-style cauliflower rice.
