Maybe I'm a little late to catch on to the whole cauliflower rice rage but it has truly changed my life! Cauliflower rice is basically cauliflower which has been grated/cut into little rice like bits which when cooked properly tastes very similar to actual rice. It isn't difficult at all to make but there are certain steps that you need to follow if you don't want to replace cauliflower rice with cauliflower mush.

I am going to show you two ways in which you can make cauliflower rice - a food processor and a box grater. If you have a food processor, then definitely use it because its much easier and the rice comes out better. But if you don't then you can use the medium/larger holes of a box grater.

Food Processor Method Tips

If you are using a food processor then you need to work in batches. You have to PULSE the processor repeatedly till it forms.

Squeeze it!

You have to make sure that the raw cauliflower rice is as dry as possible before cooking it. Squeeze it really well in a kitchen towel and you will be surprised at the amount of moisture that a cauliflower holds.

Cooking Time

Do not overcook your cauliflower rice. It tastes horrible if you do. The ideal time is between 6 to 8 minutes. After 6 minutes, keep tasting and guaging it's readiness.

Just like normal rice, cauliflower rice on its own is a bit bland. It is great to soak up other flavours that you add to it which is why this cauliflower fried rice turns out so well with a bit of soya and chilli flakes.

AuthorAditiCategory, DifficultyBeginner

This Asian inspired cauliflower fried rice can be eaten as a delicious main course. It is a low carb, equally flavoursome version of fried rice and takes less than 20 minutes to be made.

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 1 medium sized cauliflower head
 2 eggs (beaten)
 3 garlic cloves (chopped into small pieces)
 1 tsp ginger paste
 ½ onion (chopped into small pieces)
 ½ cup peas
 ½ cup carrots (diced)
 4 tbsp soya sauce
 1 tsp honey
 ½ tsp red chilli flakes
 1 tsp toasted sesame oil
 ½ tsp rice vinegar (optional)
 2 spring onion (chopped)
 salt to taste
 1 tsp butter
 1 ½ tbsp neutral oil

Food Processor Method
1

Cut the cauliflower head into medium sized florets and discard the core. Place them in the food processor with the S-blade attachment. Work in batches and make sure that you only put in a small amount at a time if you want the cauliflower rice to be even in size.

2

Pulse the food processor until your cauliflower florets turn into little nuggets of cauliflower rice. If you do not pulse and keep your food processor turned on for a while, then you will be left with cauliflower mush.

Box Grater Method
3

Slice the cauliflower into quarters and discard the core. Grate the cauliflower on the larger hole side of the box grater. Repeat with all quarters.

Cauliflower Fried Rice
4

Important Step:
Make sure that you collect all your cauliflower rice, wrap it in a kitchen towel or between paper towels and squeeze as much water as possible from the rice.

5

In a skillet over medium heat, pour in half a tablespoon of oil and cook your beaten eggs until scrambled. Once cooked, remove the eggs and place in a bowl.

6

Clean your pan with a kitchen towel and place it back on the heat. Heat up the remaining oil along with the butter. Add in the onion, ginger paste and garlic. Cook till soft but not brown.

7

Add in the cauliflower rice, carrots and peas. Cook for around 3 minutes. Pour in the soya sauce, red pepper flakes, honey and salt. Continue cooking while stirring often for around another 4 minutes. Out of the 7 minutes of cooking time, I like to place a lid on the pan around the 5th minute and let the rice steam for around 45 seconds.

8

Stir in the scrambled eggs, toasted sesame oil and rice vinegar (if using). Taste and cook for another minute if required.

9

Taste and adjust for seasoning. Garnish with spring onion. Serve hot and immediately!

Ingredients

 1 medium sized cauliflower head
 2 eggs (beaten)
 3 garlic cloves (chopped into small pieces)
 1 tsp ginger paste
 ½ onion (chopped into small pieces)
 ½ cup peas
 ½ cup carrots (diced)
 4 tbsp soya sauce
 1 tsp honey
 ½ tsp red chilli flakes
 1 tsp toasted sesame oil
 ½ tsp rice vinegar (optional)
 2 spring onion (chopped)
 salt to taste
 1 tsp butter
 1 ½ tbsp neutral oil

Directions

Food Processor Method
1

Cut the cauliflower head into medium sized florets and discard the core. Place them in the food processor with the S-blade attachment. Work in batches and make sure that you only put in a small amount at a time if you want the cauliflower rice to be even in size.

2

Pulse the food processor until your cauliflower florets turn into little nuggets of cauliflower rice. If you do not pulse and keep your food processor turned on for a while, then you will be left with cauliflower mush.

Box Grater Method
3

Slice the cauliflower into quarters and discard the core. Grate the cauliflower on the larger hole side of the box grater. Repeat with all quarters.

Cauliflower Fried Rice
4

Important Step:
Make sure that you collect all your cauliflower rice, wrap it in a kitchen towel or between paper towels and squeeze as much water as possible from the rice.

5

In a skillet over medium heat, pour in half a tablespoon of oil and cook your beaten eggs until scrambled. Once cooked, remove the eggs and place in a bowl.

6

Clean your pan with a kitchen towel and place it back on the heat. Heat up the remaining oil along with the butter. Add in the onion, ginger paste and garlic. Cook till soft but not brown.

7

Add in the cauliflower rice, carrots and peas. Cook for around 3 minutes. Pour in the soya sauce, red pepper flakes, honey and salt. Continue cooking while stirring often for around another 4 minutes. Out of the 7 minutes of cooking time, I like to place a lid on the pan around the 5th minute and let the rice steam for around 45 seconds.

8

Stir in the scrambled eggs, toasted sesame oil and rice vinegar (if using). Taste and cook for another minute if required.

9

Taste and adjust for seasoning. Garnish with spring onion. Serve hot and immediately!

Cauliflower Fried Rice

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