Last updated on February 21st, 2020 at 06:28 am
Remember the days when nobody knew cauliflower was actually rice? When it was just a stinky vegetable nobody wanted to touch without gloves and disinfectant? Yeah, me neither. Today we’re making cauliflower fried rice from scratch and to my surprise, it’s really, really, good. It turns into a healthy dinner that is super delicious but also low-carb, gluten-free and vegetarian. And you get to eat so much cauliflower.
Update Feb 2020: I’ve now made this cauliflower rice again and again and last time took some new pictures, so some are updated. The recipe was originally published in August 29th 2019.
But first, let’s say a prayer for the cauliflower head that was sacrificed to make this tasty meal.
You will be missed. After all, you stayed in my fridge for a week before I knew what to do with you. We bonded. Then I saw you were expiring and I freaked out. Out of desperation, I decided to grate you, hoping you’ll resemble rice. That’s not to say you weren’t good enough on your own. You were, don’t ever let someone tell you you weren’t.
Now, it’s no secret I’ve not been the biggest cauliflower rice fan. But I made it 2 years ago for the first time and it wasn’t so bad.
This time…well, I added 3 cloves of garlic and it’s super good.
Is it better than takeout? Probably not.
But it’s still really, really good. And if you haven’t eaten rice or quinoa, like yesterday, you’d think it’s the best fried rice you’ve ever eaten.
How To Make Cauliflower Rice
The first thing you do is go to the store and check whether they already have cauliflower rice.
If they don’t – you sell half a liver on Ebay and then invest that money into an organic cauliflower head.
Then you have two options, depending on how much time and what equipment you have:
- no time + food processor
- time + a cheap grater
Well I wasn’t making this at home, so the food processor was unexistent. I opted for the second option and well…
Grate as much as you can. You’ll know you’re ready when:
- you’re sweating profusely
- your hands are bleeding, because you grated a little bit off your finger
- your cauliflower starts competing with rice
How To Make Cauliflower Fried Rice
- Make your cauliflower rice using a food processor or a grater
- Chop the other vegetables
- In a non-stick skillet scramble the eggs
- Add the minced garlic
- Stir in the cauliflower rice and add soy or tamari sauce, cook for 3-4 minutes.
- Add the carrot and scallion and stir for 2-3 more minutes.
- Add salt to taste and enjoy immediately.
Make It Paleo: I used tamari sauce to make this cauliflower fried rice, but if you want to make this dish paleo – use coconut aminos, I’ve heard great things.
Additions: I kept this recipe pretty simple and vegetarian, but you can also add in chicken breast or shrimp. Make sure to add and cook them before you add the cauliflower rice.
Other vegetables: You can also add in other vegetables here as well. I usually like to use peas and broccoli in my fried rice recipes, but I felt with this much cauliflower this was enough.
I hope you enjoy this cauliflower fried rice if you decide to make it! Let me know if you have any questions and leave a comment whether it’s good or not!
- 1 small head cauliflower or 2-3 cups cauliflower rice
- 2 Tbsp tamari or soy sauce
- 2 Tbsp olive oil or other oil
- 1 carrot, chopped
- 2 eggs
- 3 garlic cloves, minced
- 2 scallions, thinly chopped
- sesame oil (optional)
- Grate the cauliflower or put it in your food processor to make your rice.
- Chop the onion and carrot, mince garlic.
- In a large non-stick skillet, heat 1 tbsp olive oil and lightly scramble the two eggs.
- Once they're almost done, add the garlic and saute until fragrant.
- Mix in your cauliflower rice, combine well. Let cook for about 2 minutes.
- Add the other tbsp of olive oil and the tamari or soy sauce.
- Cook for 3-4 minutes, stirring well, so that all the cauliflower gets covered with the tamari sauce. I actually needed to add some salt to taste, but I was using low-sodium tamari sauce, so do taste your cauliflower at the end of the 3 minutes.
- Lastly, stir in the carrots and the scallions and cook for 2-3 more minutes. Add a tsp of toasted sesame oil (optional).
- Serve hot and enjoy!
As you might notice in the pictures - I also added some peas the second time I photographed this recipe. These additions are of course completely optional and the cauliflower rice will be delicious even without them.
*If you're following a strict keto diet you could reduce the carbohydrate content of this dish by leaving out the carrot.
Amount Per Serving: Calories: 445Total Fat: 34gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 186mgSodium: 1629mgCarbohydrates: 25gFiber: 10gSugar: 9gProtein: 18g