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Chinese
Cauliflower Fried Rice
22 min total10 prep12 cook2 servings180 cal
VeganVegetarianKetoLow-CarbContains soy
All the flavor of takeout fried rice with a fraction of the carbs — cauliflower rice gets stir-fried with carrot, peas, garlic, and ginger until tender, then finished with a splash of soy and sesame oil.
Ingredients
produce
- 450 gcauliflower rice
- 1carrot
- 3 stalksgreen onion
- 2 clovesgarlic
- 1 tspfresh ginger
frozen
- 120 gfrozen peas
pantry
- 2 tbspsoy sauce
- 2 tbspsesame oil
Steps
- Dice the carrot into small pieces, mince the garlic and ginger, and slice the green onions, keeping white and green parts separate.
- Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat.
- Add the carrot and cook 3–4 minutes, stirring often, until just softened.
- Add the garlic, ginger, and the white parts of the green onion; stir-fry 30 seconds until fragrant.
- Push the vegetables to the side, add the frozen peas, and cook 1–2 minutes until heated through.
- Add the cauliflower rice and the remaining 1 tablespoon sesame oil, spreading it out in the pan.
- Stir-fry 6–8 minutes, tossing occasionally, until the cauliflower rice is tender and any excess moisture has cooked off.
- Drizzle with soy sauce and toss to coat evenly.
- Taste and adjust seasoning with more soy sauce if needed.
- Remove from heat, stir in the green tops of the onions, and serve immediately.
Tips
- Don't skip drying the cauliflower rice well; excess moisture will make the dish mushy instead of fried.
- Spread the cauliflower out in the pan rather than piling it up, so it browns instead of steams.
- Riced cauliflower cooks fast — watch it closely in the last few minutes so it doesn't turn to mush.
- Taste before adding extra soy sauce; cauliflower absorbs seasoning quickly.
