15 Minute Cauliflower Fried Rice
Total Time
15 minutes
Prep Time
10 mins
Cook Time
5 mins
Rating
4.4 out of 5 stars
(41)
Ingredients
4 servings
- 1 medium-sized head of cauliflower
- 2 tablespoons sesame oil
- 1 large carrot, cubed
- 2 garlic cloves, minced
- 1 cup frozen edamame
- 2 beaten eggs (use scrambled tofu for vegan)
- 3 tablespoons low sodium soy sauce (use tamari for GF)
- 6 green onions, minced
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Preparation
Step 1
Shred cauliflower using the largest side of a grater OR by just pulsing some rough cut pieces in a food processor; the end product should resemble smallish grains of rice.
Step 2
Heat 1 tablespoon sesame oil in a large skillet over medium low heat. Add the carrots and garlic and stir fry until fragrant, about 5 minutes. Add the cauliflower, edamame, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.
Step 3
Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked. Stir in the soy sauce and green onions just before serving.
Step 4
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Chef's notes
The recipe tastes best the same day due to the cauliflower's smell when left over.
A whisked sauce of equal parts soy sauce, honey, sesame oil, and oyster sauce can be drizzled on top.
Fresh cauliflower is recommended over frozen for this recipe to avoid excess moisture.
Tofu can replace eggs as a protein, or other proteins like chicken can be added by cooking them first and then adding them back at the end.
