Cauliflower “Fried Rice” which replaces rice with cauliflower is my favorite low-carb side dish when I’m craving Chinese take-out!
Cauliflower “Fried Rice”
Don’t get me wrong, I love traditional Fried Rice made with leftover rice, but when I want a lower carb version this Cauliflower Rice is perfect! I posted this Cilantro Lime Cauliflower Rice recipe a while back, and it was a huge hit. So I decided to play around with that recipe and make this Asian version to go with these Shrimp Egg Rolls, and my husband (who detests cauliflower) was pretty amazed how the meal turned out. The portions are generous and you get a serving or two of vegetables into your diet.
I LOVE fried rice, and often make my own fried rice at home with brown rice like this Edamame Fried Rice and this Spicy Shrimp Fried Rice. But sometimes when I want to cut down on my carbs, I swap out the rice for cauliflower to make this low-carb cauliflower fried rice. A keto, gluten-free and whole30 compliant recipe.
How do you make cauliflower into rice?
It’s simple! You cut the cauliflower into florets, then place a few pieces at a time in the food processor and pulse a few times until it resembles rice. You don’t want to put too much in the food processor as it will over-process it. Cauliflower rice is also now available pre-cut and bagged in the produce section as well as frozen, but my preference is to make it myself as it tastes better than frozen, and often the pre-cut fresh variety spoils fast.
More cauliflower rice recipes:
- Mexican Cauliflower Rice
- Roasted Cauliflower Rice with Garlic and Lemon (so good!!)
- Skillet Cauliflower Rice “Arroz” Con Pollo
- Skillet Taco Cauliflower Rice
- Cauliflower Rice Balls (Arancini)
Cauliflower "Fried Rice"
Ingredients
- 1 medium head about 24 oz cauliflower, rinsed
- 1 tbsp sesame oil
- 2 egg whites
- 1 large egg
- pinch of salt
- cooking spray
- 1/2 small onion diced fine
- 1/2 cup frozen peas and carrots
- 2 garlic cloves minced
- 5 scallions diced, whites and greens separated
- 3 tbsp soy sauce or more to taste (Tamari for Gluten Free, Coconut Aminos for Paleo/Whole30)
Instructions
- Remove the core and let the cauliflower dry completely.
- Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
- Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
- Heat a large saute pan or wok over medium heat and spray with oil.
- Add the eggs and cook, turning a few times until set; set aside.
- Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.Raise the heat to medium-high.
- Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
- Â Add the egg then remove from heat and mix in scallion greens.
Eating it right now and it won't be the last time. This is too good! Took a pic and tagged you on IG. Thanks!
I made this the other night and my family went crazy. My mom couldn't believe that there was no rice. I will def make again THIS WEEK.
I made this today and it was absolutely delicious. I would not change a thing. I could not even believe it was made with cauliflower. Just amazing!
This is a great idea! I too make really delicious "faux fried" rice, but throw in lots of great veggies and just a small portion of rice with more egg whites than yolks in the preparation. You can check it out on my blog.
Thanks for the inspiration to go really low carb with the cauliflower rice. I will definitely try this soon!
Abbey Sharp
www.abbeyskitchen.com
@AbbeysKitchen
I have grated and cooked just the cauliflower with a little olive oil, salt and pepper several times since seeing this recipe, using it in place of pasta or rice at dinner. It does the trick and saves so many points. I just did it last night with spaghetti sauce while my son and husband had pasta with theirs. It's a win-win for everyone!
I didn't have scallions, and had a bunch of frozen veggies with I think peas, carrots, corn and kidney beanв.. and regular olive oil. But yeah, it was kinda messy in the process, but very good in the end. Thanks =) Will make it again if not too lazy
I have a tendency to eat about 5x a normal serving of food after a few drinks, and so I'm trying to substitute vegetables for my post-drink snacks to take away some of the guilt. If you're going to eat a ton of something, might as well make it veggies, right? Made this tonight and it's AMAZING. Seriously. Who needs real rice? This tastes exactly the same and is so much lighter.
I used olive oil instead of sesame, subtracted the scallions and added mushrooms and red peppers. This is my new favorite side dish/snack food!
I just ate this, along with the Orange Chicken recipe. Fantabulously delicious! A keeper!
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I've been hearing a lot about "cauliflower rice" and after getting this recipe, finally decided to try it. My family devoured it! I added some more veggies; spinach, celery, diced string beans. The only problem was there was not enough for seconds! This is now going to be our Asian stir fry staple!
Made this last night, didn't use rice vinegar or soy sauce, but so yummy!! My dad thought it was rice =)
Hi there! So how long does it take for the cauliflower to dry? Is this something that should be done the day before?
Thanks
I would love to know the same thing!
way to go, Gina! Another fabulous recipe! Asking for cookbook for birthday in October, which will be gift for hubby as well! 🙂
I made this tonight. It was delicious.
I have a question Gina, is it a 1/2 cup each of frozen peas and carrots, or a total of 1/2 cup peas and carrots. Thank you
I used a total of 1/2 cup. The peas and carrots came together in the bag.
Mmmm, I made this last night with the Five Spice Roasted chicken legs. They were both delish, and the rice was even better the next day! And good cold! I'm loving the recipes you provide; thank you!
I've been intrigued by this idea before, and your photograph is persuasion enough! I think this is such a fantastic idea – thanks for the inspiration!
Made this tonight. LOVED IT!!! For sure will make it again. Maybe add some chicken or a variety of other vegetables. Probably add some hoisin sauce for a bolder flavor. Really liked how it turned out.
I was so delighted to spot this recipe, seeing as cauliflower is in season and I really don't eat it often enough!
I was even more delighted when I made it. THank you! 🙂
Rave 1: This was so good that my husband – who begrudgingly indulges my healthy alternatives – asked, "How much rice is in here"? Rave 2: I found myself starting to feel guilty when I was eating it, because I kept forgetting it wasn't rice. Amazing!