If you’ve been craving a wholesome, vibrant dish that feels like a warm hug on a plate, this Cauliflower Fried Rice Recipe is your new best friend. It’s a brilliant twist on the classic fried rice, swapping out regular rice for nutritious riced cauliflower, making it lighter without sacrificing any of the comforting savory goodness. Bursting with fresh flavors from ginger and garlic, balanced by the umami of soy and hoisin sauces, and finished with fluffy eggs and colorful veggies, this dish is a showstopper that comes together quickly and keeps you coming back for more.
Ingredients You’ll Need
Putting together this Cauliflower Fried Rice Recipe is simple, thanks to a handful of essential ingredients that bring amazing flavor, texture, and color to the dish. Each plays a crucial role in creating that perfect balance of tastes you’ll love.
- 2 teaspoons olive oil: Adds a gentle, fruity base for sautéing the aromatics and vegetables.
- 1 teaspoon minced garlic or garlic paste: Brings a fragrant punch that wakes up the palate instantly.
- 1 teaspoon minced fresh ginger or ginger paste: Adds warmth and a subtle zing that complements the garlic beautifully.
- 32 ounces riced cauliflower (frozen (2 bags)): The star ingredient providing a healthy, low-carb rice substitute with a tender bite.
- 2 cups frozen mixed vegetables (thawed): Loads the dish with vibrant color and crisp-tender sweetness in every spoonful.
- ¾ cup soy sauce: Offers the salty, savory umami flavor that ties the whole dish together.
- 2 tablespoons hoisin sauce: Infuses sweet, tangy notes for added depth and complexity.
- 2 large eggs: Bring richness and protein, plus a lovely fluffy texture when cooked just right.
- Green onions (for serving (optional)): Provide a fresh, slightly sharp finish and pop of green color when sprinkled on top.
How to Make Cauliflower Fried Rice Recipe
Step 1: Heat the Olive Oil
Start your cooking adventure by heating 2 teaspoons of olive oil in a large skillet over medium heat. This sets the perfect base for building layers of flavor as it gently warms up.
Step 2: Sauté Garlic and Ginger
Next, add the aromatic heroes — a teaspoon each of minced garlic and ginger paste. Cook them for 30 to 45 seconds, just until their wonderful fragrance fills the kitchen. This quick sauté unlocks their full flavor potential.
Step 3: Cook the Cauliflower
Pour in your riced cauliflower and let it cook for 6 to 8 minutes. This gives the cauliflower time to thaw and release excess moisture, so your fried rice doesn’t get soggy. Stir occasionally to ensure even cooking.
Step 4: Add the Mixed Vegetables
Now, toss in the thawed frozen mixed vegetables and cook them for about a minute. This keeps their texture just right—not too soft, but perfectly crisp-tender for every bite.
Step 5: Stir in the Sauces
Pour in ¾ cup soy sauce and 2 tablespoons hoisin sauce, then let everything cook together for five more minutes. Stir every so often during this time to let the flavors meld and the cauliflower soak up all that delicious seasoning.
Step 6: Cook the Eggs
Push the cauliflower mixture to one side of the skillet. Spray or lightly oil the empty space, then crack your eggs into it. Allow them to cook undisturbed for 2 to 3 minutes, until the bottoms turn white and begin to set.
Step 7: Scramble and Mix
Once the eggs start setting, gently scramble them in the skillet. Let the yolks firm up a bit before mixing the eggs thoroughly into the cauliflower rice. Cook everything together for another 2 to 3 minutes to marry the flavors and textures.
Step 8: Serve and Garnish
Finish things off by garnishing with freshly chopped green onions if you like. They add a burst of color and a mild oniony zing that brightens every forkful.
How to Serve Cauliflower Fried Rice Recipe
Garnishes
A sprinkle of chopped green onions offers the perfect fresh, crisp contrast to the warm, savory fried rice. You can even add a few toasted sesame seeds or a sprinkle of crushed red pepper flakes for an extra punch.
Side Dishes
This cauliflower fried rice pairs wonderfully with grilled chicken, crispy tofu, or even a simple side of steamed edamame. The dish itself is hearty, but loading your plate with a protein side can take it from lovely to legendary.
Creative Ways to Present
Feeling playful? Serve the Cauliflower Fried Rice Recipe inside halved bell peppers as edible bowls, or spoon it over a bed of fresh greens for a vibrant salad-style dish. It’s great as a main or a colorful side on your dinner table.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover cauliflower fried rice to an airtight container and store it in the refrigerator for up to 4 days. It keeps its flavor and texture remarkably well, making it a perfect make-ahead meal.
Freezing
You can freeze cauliflower fried rice in portioned freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating for best results, ensuring a convenient and delicious meal anytime.
Reheating
Reheat your cauliflower fried rice in a skillet over medium heat with a splash of water or soy sauce to revive moisture and flavor. Stir frequently until warmed through, or microwave using short intervals to prevent drying out.
FAQs
Can I use fresh cauliflower instead of frozen riced cauliflower?
Absolutely! Fresh cauliflower riced in a food processor works wonderfully—just be sure to drain any excess moisture by squeezing it in a clean towel before cooking to avoid sogginess.
Is this Cauliflower Fried Rice Recipe suitable for vegetarians?
Yes, this recipe is naturally vegetarian. You can also skip the eggs for a vegan version or substitute them with scrambled tofu for added protein.
Can I add other proteins to this dish?
Definitely! Shrimp, chicken, or pork make excellent additions. Just cook them separately and add them during the final stages of cooking for a heartier meal.
What if I don’t have hoisin sauce?
If you’re out of hoisin sauce, try substituting with a mix of soy sauce and a little honey or molasses to mimic the sweet-salty depth it brings.
How spicy is this recipe?
This cauliflower fried rice recipe has no inherent spice, but feel free to add chili flakes, sriracha, or fresh chilis if you like a kick of heat.
Final Thoughts
Giving this Cauliflower Fried Rice Recipe a try means embracing a healthy, delicious twist on a much-loved takeout classic. It’s quick to whip up, packed with flavor, and endlessly adaptable. Once you taste that perfect balance of savory, sweet, and fresh, it’s sure to become a staple in your kitchen—trust me, you’re going to want to make it again and again!
Print
Cauliflower Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Low Fat
Description
This Cauliflower Fried Rice recipe is a healthy, low-carb alternative to traditional fried rice, featuring riced cauliflower, mixed vegetables, and flavorful sauces. Stir-fried with garlic, ginger, and eggs, it offers a quick, tasty, and colorful meal that’s perfect for a weeknight dinner or meal prep.
Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 1 teaspoon minced garlic or garlic paste
- 1 teaspoon minced fresh ginger or ginger paste
- 32 ounces riced cauliflower (frozen, approximately 2 bags)
- 2 cups frozen mixed vegetables (thawed)
- ¾ cup soy sauce
- 2 tablespoons hoisin sauce
- 2 large eggs
Optional Garnish
- Green onions (for serving)
Instructions
- Heat the oil: Add the olive oil to a large skillet set over medium heat, preparing the pan to cook the aromatics and vegetables.
- Sauté aromatics: Add the minced garlic and ginger paste to the skillet, stirring and cooking for 30 to 45 seconds until fragrant to build the base flavor.
- Cook cauliflower: Add the frozen riced cauliflower to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until it fully thaws and most of the liquid evaporates to avoid sogginess.
- Add mixed vegetables: Stir in the thawed frozen mixed vegetables and cook for an additional minute to heat them through.
- Incorporate sauces: Stir in the soy sauce and hoisin sauce, mixing well. Allow the mixture to cook for 5 more minutes, stirring every minute to meld the flavors and to prevent sticking.
- Cook the eggs: Push the cauliflower mixture to one side of the skillet; spray the empty side with non-stick spray. Crack the eggs into the empty side and let cook for 2 to 3 minutes until the egg whites are set on the bottom.
- Scramble eggs: Stir the eggs gently, allowing the yolks to firm up slightly. Then mix the eggs into the cauliflower rice mixture and cook for another 2 to 3 minutes to combine flavors and ensure eggs are fully cooked.
- Garnish and serve: Serve the cauliflower fried rice garnished with freshly chopped green onions if desired for a fresh and colorful finish.
Notes
- Use fresh garlic and ginger paste for the most vibrant flavor.
- Make sure to thaw the frozen mixed vegetables fully before adding.
- Do not overcook the cauliflower to maintain a nice texture—avoid mushiness.
- Green onions add a fresh crunch and make a great garnish but are optional.
- Adjust soy sauce and hoisin sauce levels to taste for saltiness and sweetness.
- Non-stick spray helps cook eggs without adding extra oil.
