Cauliflower Fried Rice Low Carb Recipe Wellplated Com

Low in carbs and a veggie-packed substitute for regular rice, cauliflower “rice” is a one-time trend turned standby. You’ll find it on many restaurant menus, at grocery stores, and in home kitchens, including my own. If you’ve somehow yet to be acquainted, cauliflower rice is a low-carb swap for regular rice. It’s made entirely of cauliflower, so it’s grain-free too.

Most often, I mix cauliflower rice 50/50 with brown rice to go along with regular stir fry recipes (like Teriyaki Beef Stir Fry).Given the full-on fried rice treatment like in this recipe, however (that is bulked up with veggies, scrambled eggs, and several good dashes of soy sauce and sesame oil), cauliflower rice can go from side kick to filling main event.

Thanks to its speed, supreme tastiness, and ability to flex to whatever is lingering in our refrigerator, fried rice is on the menu almost weekly here: Homemade Fried Rice, Chicken Fried Rice, Pork Fried Rice—we love ‘em all. When you are looking to pack in the most servings of veg, however, cauliflower fried rice is the one. I can’t imagine a better way to consume a mass amount of vegetables, without actually feeling like I am doing so.

How to Make the Best Cauliflower Fried Rice

Cooked properly, cauliflower makes great fried rice. The two taste quite similar and like regular rice, cauliflower fried rice:

Is sticky and fluffy.Is adept at soaking up bold Asian flavors.Tastes comforting, a feat I didn’t think was possible until I tried it myself.

The key to the best cauliflower fried rice is to keep it from turning soggy.

Use high heat, so the cauliflower warms quickly before turning mushy.Only cook it for 1 to 2 minutes (left on the heat too long, cauliflower rice will steam and turn very soft, giving it a soggy taste).Add it last. Unlike traditional fried rice, you stir fry all of the other ingredients first, then incorporate the cauliflower rice at the very end so it doesn’t turn soggy.

The Ingredients

Cauliflower. The unexpected base of our fried rice dish! Cauliflower magically becomes rice-like and soaks up the delicious flavors. Bonus: cauliflower is packed with fiber, vitamins, and antioxidants and is low carb.

Wash and dry the head of cauliflower. Cut it into large pieces.Shred the pieces using a box grater or food processor.

Don’t feel like making cauliflower rice yourself? You can purchase pre-riced cauliflower from the grocery store. Once you have your riced cauliflower, you are ready to turn it into cauliflower fried rice! Eggs. A classic fried rice addition that helps add filling protein to the dish. Toasted Sesame Oil. Adds a toasty, nutty flavor that makes the fried rice taste special. Pineapple. The sweetness of the pineapple pairs addictively with the hit of spicy sriracha and salty soy sauce. Plus, it caramelizes in the skillet into something fantastic and is high in vitamin C and potassium. Veggies. I used a combination of bell pepper, carrots, green onions, and edamame. The bell pepper and carrots add a nice crunch, the green onions add a tasty bite, and the edamame is the perfect buttery, protein-packed addition.

Soy Sauce. Seasons the fried rice and gives it that must-have touch of umami. Sriracha. The spicy component of this sweet and spicy fried rice. This dish only has a mild kick, but you can add more to take things up a notch.

The Directions

Storage Tips

To Store. Refrigerate cauliflower rice in an airtight storage container for up to 3 days. To Reheat. Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze cauliflower rice in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the rice will be much softer when thawed.

Recommended Tools to Make this Recipe

Food Processor. The easiest way to make cauliflower rice. Non-Stick Skillet. Using a non-stick skillet makes cleanup a breeze. Extra Large Cutting Board. The extra space is ideal for a recipe with lots of veggies.

Rice, rice baby…

Water chestnutsMushroomsOnionsEggplantBok choyBroccoliPeas