Save The first time I made cauliflower fried rice, my husband took a bite and asked why the rice tasted so light and fresh. He was halfway through the bowl before I even told him there was no actual rice in it. Now it is one of those recipes I turn to when I want something satisfying without the heavy feeling that regular fried rice sometimes leaves behind.
I started making this regularly during a busy season when we were trying to eat lighter but still craved those bold Asian flavors we both love. It has become one of those weeknight staples that somehow never gets old, probably because you can switch up the vegetables based on whatever is languishing in the crisper drawer.
Ingredients
- 1 medium head cauliflower: This becomes the foundation of your fried rice so fresh cauliflower makes a noticeable difference in texture
- 1 medium carrot, diced: Adds sweetness and those familiar orange flecks that make it look like the real deal
- 1/2 cup frozen peas: Frozen peas work beautifully here and add pops of sweetness throughout
- 1 small red bell pepper, diced: Brings color crunch and a subtle sweetness that balances the savory elements
- 2 green onions, thinly sliced: Both the white and green parts add essential onion flavor and fresh brightness
- 2 cloves garlic, minced: Fresh garlic is non negotiable here for that aromatic base
- 1-inch piece fresh ginger, grated: Use fresh ginger rather than powdered for that warm spicy kick
- 2 large eggs, lightly beaten: Scrambled right in the pan they add protein and create those familiar egg ribbons
- 2 tablespoons sesame oil or neutral oil, divided: Sesame oil adds incredible flavor but neutral oil works if you prefer a lighter taste
- 2 tablespoons low-sodium soy sauce or tamari: Low-sodium helps you control the salt level since everything reduces as it cooks
- 1 teaspoon toasted sesame oil: This finishing touch makes all the difference so do not skip it
- 1/4 teaspoon ground white or black pepper: White pepper is traditional but black works perfectly fine
- Salt, to taste: Taste as you go since the soy sauce already brings saltiness
Instructions
- Rice the cauliflower:
- Pulse the cauliflower florets in a food processor until they resemble rice grains working in batches so you do not end up with cauliflower mash
- Scramble the eggs:
- Heat half the oil in a large skillet or wok over medium-high heat then pour in the beaten eggs and scramble until just set before removing them to a plate
- Bloom the aromatics:
- Add the remaining oil to the hot pan and sauté the garlic and ginger for just 30 seconds until fragrant taking care not to burn them
- Cook the vegetables:
- Toss in the carrots bell pepper and peas stir frying for 2 to 3 minutes until they are slightly tender but still have a satisfying crunch
- Add the cauliflower rice:
- Stir in the riced cauliflower and cook for 4 to 5 minutes stirring frequently until it is tender but not mushy or watery
- Season and combine:
- Pour in the soy sauce and pepper return the scrambled eggs to the pan and toss everything together with the green onions for 1 final minute
- Finish and serve:
- Drizzle with that precious teaspoon of toasted sesame oil right before serving while everything is still hot
Save This recipe has saved me so many times when I want something comforting but do not want to spend hours in the kitchen. It is funny how something so simple can feel like such a treat when it hits the table piping hot and fragrant.
Making It Your Own
I have learned that this recipe is incredibly forgiving and welcomes all sorts of additions. Sometimes I toss in whatever leftover vegetables are in the fridge or add a protein like cooked chicken or shrimp to make it more of a complete meal.
The Art of Timing
Getting all the components cooked perfectly without overcooking anything takes a little practice. I keep everything chopped and measured before I even turn on the stove so the cooking process feels smooth and relaxed rather than frantic.
Serving Suggestions
A squeeze of fresh lime juice right before serving brightens everything up beautifully and cuts through the sesame oil. I also love scattering fresh cilantro on top if I have some on hand because it makes the dish feel extra special.
- Warm bowls help keep the fried rice hot longer at the table
- Extra tamari on the side lets everyone adjust their own seasoning
- Leftovers reheat surprisingly well in a skillet the next day
Save There is something deeply satisfying about turning a humble head of cauliflower into something so crave-worthy and comforting.
Recipe Help & Answers
- → How do I rice cauliflower?
Place cauliflower florets in a food processor and pulse until they reach a rice-like consistency. Work in batches to avoid overcrowding the processor. Alternatively, use a box grater to grate the florets manually.
- → Can I make this vegan?
Yes, simply omit the eggs or substitute with scrambled tofu. Use tamari instead of soy sauce and ensure all seasonings are plant-based.
- → How long does this keep in the refrigerator?
Store in an airtight container for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through. The texture remains best when reheated on the stovetop.
- → What protein can I add?
Leftover cooked chicken, shrimp, or firm tofu work wonderfully. Add during the last 2 minutes of cooking just to heat through. For a heartier version, top with a fried egg.
- → Why is my cauliflower mushy?
Overcooking causes cauliflower to become soft and watery. Cook just 4-5 minutes after adding to the pan, stirring frequently, until tender but still with some bite. Avoid crowding the skillet which steams instead of stir-fries.