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Flavor-Packed Cauliflower Fried Rice: Your Quick Weeknight Feature

A white plate filled with vibrant cauliflower rice mixed with scrambled egg pieces, green peas, and diced carrots.
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Make this flavor-packed cauliflower fried rice tonight. It is a quick, low-carb base for any meal, absorbing spices well and providing a healthy takeout swap for your weeknight dinner.

Ingredients

Scale
  • 1 head cauliflower (about 4 cups riced)
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup mixed frozen vegetables (peas, carrots, corn)
  • 2 large eggs, lightly beaten
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon ground white pepper
  • 1 green onion, sliced for garnish

Instructions

  1. Prepare the cauliflower rice: Pulse the cauliflower florets in a food processor until they resemble rice grains. Do not over-process into a paste.
  2. Heat the olive oil and sesame oil in a large skillet or wok over medium-high heat.
  3. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and grated ginger; cook for 1 minute until fragrant.
  4. Add the frozen mixed vegetables to the skillet and cook until they are thawed and heated through, about 4 minutes.
  5. Push the vegetables to one side of the skillet. Pour the beaten eggs onto the empty side and scramble them quickly until just set. Mix the eggs into the vegetables.
  6. Add the cauliflower rice to the skillet. Stir constantly for 5 to 7 minutes until the cauliflower rice is tender-crisp and any excess moisture has evaporated. You want it fluffy, not soggy.
  7. Stir in the soy sauce (or tamari) and white pepper. Taste and adjust seasoning as needed.
  8. Remove from heat. Garnish with sliced green onion before serving immediately.

Notes

  • For the best texture, ensure your cauliflower rice is dry before adding it to the hot pan. You can gently sauté it alone for a few minutes first if your fresh rice seems damp.
  • This recipe works well for meal prep. Store cooled rice in an airtight container in the refrigerator for up to 4 days.
  • If you want a richer flavor, add 1/2 cup of cooked, shredded chicken or shrimp during the last 3 minutes of cooking.

Nutrition

Find it online: https://magazinemeal.com/cauliflower-rice-fried-rice-quick-low-carb-recipe/