One of the most popular dishes to order at a Chinese restaurant is fried rice, however, this recipe has a tasty low carb twist! Florets are chopped into small pieces to mimic the look and texture of rice for this Cauliflower fried rice! Cooked in a blend of authentic flavors and stir-fried to infuse maximum taste into each serving, you will love this twist!
Hi there! I’m Jessica Gavin, a Certified Culinary Scientist and cookbook author. I love to teach the science behind better cooking with my readers on JessicaGavin.com. I’m so excited to share this low carb recipe with you on Karina’s mouth-watering website! I grew up eating a lot of Chinese fried rice, especially when there was leftover rice from dinner the night before. It’s one of those super easy and quick dishes that utilized a mashup of flavorful, savory ingredients that everyone loved.
This cauliflower fried rice is a healthier version loaded with vegetables and protein in every bite. A combination of chopped cauliflower, tender peas, carrots, eggs, and seasonings makes for a crowd-pleasing side dish!
Easy Ways to Make Cauliflower Rice
I have four simple methods for how to make cauliflower rice. These techniques give multiple options, no matter what tools are available.
Chop- Use a large chef’s knife to chop florets into grain-sized pieces. Grate- Use the large holes of a grater to make smaller pieces. Food Processor- Add smaller florets and process into smaller pieces. Blender- Process florets into smaller grain-sized pieces.
The key is to cut the head of cauliflower into pieces similar to the size of a cooked grain of rice. Chopping the florets with a knife will yield slightly more substantial parts, and may require a few more minutes of cooking time. Cauliflower rice can be portioned and stored in a resealable plastic bag in the freezer for later use.
How to Make Cauliflower Fried Rice
To make cauliflower fried rice, I use the same technique as I would for making a stir-fry.
The wok or skillet should be very hot in order to quickly cook the ingredients and add color and texture to the cauliflower rice. Keep the components moving around in the pan! Saute garlic until just fragrant, only 30 seconds. Spread the cauliflower rice in a thin layer in the pan for quick and even cooking. Add in beaten eggs towards the end of cooking by making a well in the center to scramble the eggs. If you like larger egg curds, cook them first before you add the other ingredients, set aside, and stir back in later. Traditionally no soy sauce is added to fried rice, the stir-frying in the hot wok gives the brown color of the rice. However, the earthiness of the cauliflower is complemented better with some sesame oil and soy sauce.
If you’re looking to make this recipe gluten-free, switch out the soy sauce for coconut aminos or tamari. They’ll give a similar savory flavor. Make sure to adjust by adding a smaller amount at first until the desired taste is reached. In this cauliflower fried rice recipe, garlic, peas, carrots, scrambled eggs, green onions, sesame oil and soy sauce combine for incredible flavor and interesting texture to the dish. Any variation of vegetables or proteins can be incorporated to switch things up. One of my favorite versions is shrimp fried cauliflower rice if you’re looking to experiment. … Read More
