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Easy Cauliflower Fried Rice photo

Cauliflower Fried Rice

This Cauliflower Fried Rice is a vibrant, healthy twist on a classic dish, packed with flavor and fresh veggies!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4 servings

Equipment

  • Sharp Knife
  • Cutting Board
  • Large Skillet or Wok
  • Spatula
  • Rice grater or food processor
  • Bowl

Ingredients
  

  • 2 tablespoons rice vinegar adds a tangy touch
  • 2 tablespoons tamari a gluten-free soy sauce alternative
  • 2 teaspoons toasted sesame oil for that nutty flavor
  • 2 teaspoons avocado oil a healthy cooking oil
  • 8 ounces shiitake mushrooms stemmed and sliced for umami goodness
  • 1 large carrot diced for sweetness and crunch
  • 1 teaspoon sea salt to enhance flavors
  • 2 cloves garlic chopped for aromatic depth
  • 1 tablespoon chopped fresh ginger adds warmth and spice
  • ½ cup chopped kimchi for a spicy, fermented kick
  • 1 small head cauliflower riced to replace traditional rice
  • 1 bunch scallions chopped for freshness
  • 2 eggs beaten for richness
  • ½ cup frozen edamame adds protein
  • 1 teaspoon fresh lime juice brightens the dish
  • Fried eggs for topping (optional)
  • Sesame seeds for garnish
  • Microgreens for garnish
  • Sriracha for serving

Instructions
 

  • Begin by ricing your cauliflower using a food processor or grating it with a box grater until it resembles rice grains. Set aside.
  • In a large skillet or wok, heat the avocado oil and toasted sesame oil over medium-high heat.
  • Add the chopped garlic and ginger to the skillet, sautéing for about 30 seconds until fragrant.
  • Add the diced carrot and sliced shiitake mushrooms to the skillet. Season with sea salt and cook for about 4-5 minutes until tender.
  • Add the riced cauliflower and chopped kimchi to the skillet. Stir well and cook for another 5-7 minutes.
  • Stir in the frozen edamame, then push the vegetable mixture to one side of the skillet. Pour the beaten eggs into the empty side and scramble until just set.
  • Drizzle the tamari and rice vinegar over the fried rice, stirring to combine. Finish with fresh lime juice and chopped scallions.
  • Dish out the Cauliflower Fried Rice into bowls, topping with a fried egg if desired, and garnishing with sesame seeds and microgreens. Serve with Sriracha.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • You can freeze portions in freezer bags for up to 2 months.
  • To reheat, warm in a skillet over medium heat, adding a splash of water if needed.
Keyword Gluten-Free, Healthy, Vegetarian