Cauliflower fried rice is more than a substitute for the real thing. It is a delicious side dish or dinner recipe.
Trying to get your kids to eat more vegetables? It tastes really similar to traditional vegetable fried rice.
Looking for a Keto friendly meal? This is the dish for you. Serve it beside this smoked chicken breast recipe or add chicken to the stir fry to make cauliflower chicken fried rice.
Cauliflower Fried Rice
If you are skeptical about cauliflower rice, don’t panic. It is really tasty, fast and easy to cook, and stores great to reheat later for leftovers.
You can buy “riced” cauliflower in the fresh vegetable section of your grocery store. Most places sell containers in the packaged section next to the other fresh veggies.
But you can also buy it in the freezer section from well known frozen vegetable brands. Both fresh and frozen work great in recipes. So I usually just buy what is cheaper.
Often, whole cauliflower is cheaper! And making cauliflower rice yourself is just a matter of tossing it into a food processor. That’s it… no big deal. Here are more detailed instructions of how to make homemade cauliflower rice.
How to Make Cauliflower Fried Rice
You’ll want to cook your mixed vegetables before adding your cauliflower to this fried rice dish. Generally they take a bit longer to cook than the cauliflower once it is riced. I use coconut oil because it is really healthy, but seaseme oil is more traditional for fried rice.
If you REALLY want to save some time here, feel free to use frozen mixed vegetables. Often I used a bag of frozen mixed vegetables and then add in any veggies that may need to be used up from my refrigerator!
Once they are partially cooked, you’ll add your riced cauliflowers and soy sauce and cook for an additional 10 minutes, stirring regularly.
Top with seasame seeds (I also like chopped green onions!)
This healthier version of vegetable fried rice is made with cauliflower and a whole lot of flavor!
- 1 head cauliflower
- 1/2 cup frozen peas
- 1/2 cup carrots, chopped
- 1/2 cup whole kernel corn
- 1/2 cup broccoli cut into small florets
- 1/4 cup low sodium soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp coconut oil (or sesame oil)
Roughly chop cauliflower, and pulse in a food processor until you have a rice-like
Melt coconut oil over medium-high heat in a large skillet, and cook peas, carrots,
broccoli, and corn until soft (about 6 minutes). Stir frequently.
Add in cauliflower and soy sauce. Cook for another 8-10 minutes, stirring frequently.
Sprinkle with sesame seeds and serve while hot.
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