Cauliflower Fried Rice Recipe
Introduction
Cauliflower Fried Rice is a delicious and healthy twist on the classic takeout favorite. Using cauliflower rice instead of traditional grains keeps it light and low-carb, while still packing in plenty of flavor with ham, vegetables, and a savory sauce. It’s quick to make and perfect for a satisfying weeknight meal.
Ingredients
- 1.5 tbsp oil (vegetable, canola, or peanut), separated
- 3 garlic cloves, minced
- 1/2 onion, finely chopped
- 75g (2.5 oz) ham or bacon, diced
- 1 1/2 cups frozen diced peas, carrots, corn (or other diced fresh vegetables)
- 400g (4 cups) cauliflower rice, raw
- 2 eggs, lightly whisked
- 2 green onions, finely sliced
- 1 tbsp Mirin (or Chinese cooking wine; substitute dry sherry or cooking sake)
- 1 tbsp oyster sauce (substitute hoisin sauce)
- 1.5 tbsp soy sauce (light or all-purpose)
- 1 tsp toasted sesame oil
Instructions
- Step 1: Heat 1 tablespoon of oil in a large skillet over high heat.
- Step 2: Add the minced garlic and chopped onion, cooking for about 30 seconds until fragrant.
- Step 3: Stir in the diced ham or bacon and cook for 1 minute to release its flavor.
- Step 4: Add the frozen vegetables and cook for 2 minutes, until the carrots are almost tender.
- Step 5: Add the cauliflower rice along with the Mirin, oyster sauce, soy sauce, and sesame oil. Cook, stirring regularly, for about 4 minutes until the sauce reduces and the cauliflower is tender-crisp but not mushy.
- Step 6: Push the cauliflower mixture to one side of the skillet. Add the remaining 1/2 tablespoon oil to the empty side and let it heat for a few seconds. Pour in the whisked eggs.
- Step 7: Allow the eggs to set for about 10 seconds, then gently scramble them. Once they are almost cooked, mix the eggs through the cauliflower rice.
- Step 8: Toss in the sliced green onions, give everything a final stir, and serve immediately.
Tips & Variations
- For a vegetarian version, omit the ham and use a splash of soy sauce or mushroom sauce for extra umami.
- Feel free to swap in any diced vegetables you like, such as bell peppers or snap peas, for variety.
- Make sure not to overcook the cauliflower rice to keep it from turning mushy — it should stay slightly firm.
- If you don’t have Mirin, a little honey mixed with some rice vinegar can be used as a substitute.
Storage
Store leftover cauliflower fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, stirring occasionally to avoid drying out. This dish does not freeze well due to the vegetables and eggs.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cauliflower instead of pre-riced cauliflower?
Yes, to make fresh cauliflower rice, pulse cauliflower florets in a food processor until they reach a rice-like texture. Just be sure to cook it slightly longer as fresh cauliflower contains more moisture.
Is this recipe suitable for a low-carb diet?
Absolutely. Using cauliflower rice instead of traditional rice significantly cuts down on carbs, making this a great option for low-carb or keto-friendly meals.
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Cauliflower Fried Rice Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A healthy and flavorful Cauliflower Fried Rice recipe that combines fresh vegetables, diced ham, and eggs sautéed with a savory mix of soy sauce, oyster sauce, and sesame oil. This low-carb alternative to traditional fried rice is easy to prepare on the stovetop and perfect as a quick weeknight meal.
Ingredients
Vegetables
- 400g (4 cups) cauliflower rice, raw
- 1/2 onion, finely chopped
- 3 garlic cloves, minced
- 1 1/2 cups frozen diced peas, carrots, corn (or other diced fresh vegetables of choice)
- 2 green onions, finely sliced
Meat
- 75g (2.5 oz) ham or bacon, diced
Eggs
- 2 eggs, lightly whisked
Oils and Sauces
- 1.5 tbsp oil (vegetable, canola, or peanut), separated
- 1 tbsp Mirin (or Chinese cooking wine, substitute dry sherry or cooking sake)
- 1 tbsp Oyster Sauce (substitute Hoisin)
- 1.5 tbsp soy sauce (light or all-purpose)
- 1 tsp toasted sesame oil
Instructions
- Heat oil: Heat 1 tablespoon of the oil in a large skillet over high heat to prepare for sautéing the aromatics and meat.
- Sauté garlic and onion: Add the minced garlic and finely chopped onion to the skillet and cook for 30 seconds until fragrant and slightly softened.
- Cook ham: Add the diced ham or bacon and cook for 1 minute to release its flavor and render some fat.
- Add vegetables: Incorporate the frozen diced peas, carrots, and corn (or other vegetables). Cook for 2 minutes until the carrots are nearly tender.
- Cook cauliflower and sauce: Add the raw cauliflower rice along with Mirin, Oyster Sauce, soy sauce, and toasted sesame oil. Cook while stirring regularly for 4 minutes until the sauce is reduced and cauliflower is tender yet still firm and crisp, not mushy.
- Make scrambled eggs: Push the cauliflower mixture to one side of the skillet, add the remaining 1/2 tablespoon of oil, and heat briefly. Pour in the lightly whisked eggs, let set for about 10 seconds, then gently scramble them.
- Combine eggs and cauliflower rice: Once the eggs are almost cooked, mix them thoroughly through the cauliflower rice mixture.
- Add green onions and serve: Toss in the finely sliced green onions, mix well, and serve immediately for the best texture and flavor.
Notes
- Note 1: For best results, use freshly made cauliflower rice or pre-packaged raw cauliflower rice, avoiding pre-cooked varieties to maintain texture.
- Note 2: Mirin adds a subtle sweetness; if unavailable, dry sherry or cooking sake work well as substitutes.
- Note 3: Adjust soy sauce amount based on your preferred saltiness and the type (light soy sauce is less salty than all-purpose).
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: Cauliflower fried rice, low-carb fried rice, healthy fried rice, vegetable stir-fry, low-carb dinner, easy stovetop recipe
