Cauliflower Fried Rice
Cauliflower stands in for rice here, so the texture flips: soft egg and peas against crisp carrot, all tossed hot with ginger, garlic and sesame. Fifteen minutes to chop, twelve to cook.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 2 tbsp
- 3 cloves
- 1 tbsp
- 100 g
- 2 tbsp
- 1 tsp
- ½ tsp
- ¼ tsp
Process
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Cut the cauliflower into florets and pulse in a food processor in batches until it resembles rice grains, about 8 to 10 short pulses. Do not over-process or it will turn to mush. If you have no processor, grate the florets on the coarse side of a box grater.
Spread the riced cauliflower on a clean kitchen towel or paper towels and press gently to absorb excess moisture. Let it sit for 5 minutes while you prepare the other ingredients.
Beat the eggs with a pinch of salt. Heat 1 tbsp vegetable oil in a large wok or wide non-stick pan over medium-high heat. Pour in the eggs and scramble quickly until just set, about 45 seconds, then transfer to a plate.
Add the remaining 1 tbsp vegetable oil to the pan. Add the garlic, ginger and the white parts of the spring onions. Stir-fry for 20 seconds until fragrant but not browned.
Add the diced carrot and stir-fry for 2 minutes until slightly softened. Add the thawed peas and cook for 1 minute more.
Add the drained cauliflower rice to the pan. Spread it out and let it sit undisturbed for 1 minute to lightly toast, then stir-fry for 4 to 5 minutes until the cauliflower is tender but not wet. If the pan looks watery, increase the heat to high and cook for another 2 minutes to evaporate the moisture.
Return the scrambled eggs to the pan. Drizzle over the soy sauce, sesame oil, salt and white pepper. Toss everything together for 1 minute until evenly coated and hot.
Turn off the heat, fold in the green parts of the spring onions and serve immediately.
Kitchen notes
Kitchen notes
- The biggest mistake is skipping the drying step. Wet cauliflower rice steams instead of frying, so always blot it well and use a wide pan over high heat to drive off moisture.
- Do not overcrowd the pan. If your wok or skillet is small, cook the cauliflower rice in two batches so it browns rather than stews.
- The dish is done when the cauliflower rice is tender but still holds its shape and the pan looks dry, not saucy. Taste and adjust soy sauce before serving.
- For extra protein, add 150 g of diced cooked chicken or shrimp along with the carrots, but adjust the soy sauce slightly.
Substitutions
- cauliflower→broccoli florets, riced the same way
- soy sauce→tamari or coconut aminos for gluten-free
- frozen peas→frozen mixed vegetables
- vegetable oil→avocado oil or another neutral high-smoke-point oil
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or a teaspoon of oil for 4 to 5 minutes, or microwave covered for 1 to 2 minutes until steaming hot. Freezing is not recommended because the cauliflower releases water and becomes mushy upon thawing.
FAQ
The questions we get asked most
Why is my cauliflower fried rice mushy?
The most common cause is excess moisture. Cauliflower holds a lot of water, so after ricing it you must blot it dry with a towel. Also use a wide pan over high heat and avoid overcrowding, which traps steam and makes the rice soggy.
Can I use frozen riced cauliflower instead of fresh?
Yes. Use about 600 g of frozen riced cauliflower. Thaw it completely and squeeze out as much water as possible in a clean towel before adding it to the pan. Frozen cauliflower tends to release more water, so cook it a minute or two longer over high heat.
How do I make this dish gluten-free?
Replace the regular soy sauce with tamari or coconut aminos, which are naturally gluten-free. Check that your sesame oil and other condiments do not contain hidden gluten. The rest of the ingredients are already gluten-free.
Can I add meat or shrimp to cauliflower fried rice?
Absolutely. Add 150 to 200 g of diced cooked chicken, shrimp or ground meat. Cook the raw meat first in the pan until done, then set it aside and add it back with the eggs at the end. Adjust the soy sauce slightly if needed.
How do I keep the cauliflower rice from tasting bland?
Toast the cauliflower rice in the pan for a minute before stirring so it picks up some color and nutty flavor. Use plenty of garlic, ginger and a drizzle of toasted sesame oil at the end. A splash of soy sauce and a pinch of white pepper also boost the savory note.
Can I make cauliflower fried rice ahead of time?
You can rice the cauliflower and chop the vegetables up to 2 days ahead and store them in the fridge. The finished dish is best fresh, but leftovers reheat well in a skillet for 4 to 5 minutes. Do not assemble the whole dish more than a few hours ahead or it will become watery.
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