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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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