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I grab cauliflower fried rice whenever I want a cozy, filling meal that's still light and quick. It comes together in a snap with what I've already got in the pantry, and I skip the wait for takeout—plus, it always hits the spot with fresh flavors without any heaviness.
I actually first whipped this up after a packed day, hoping for something homemade but super quick. Now it's a hit and my family gets excited the second I mention we're having cauliflower fried rice.
Delicious Ingredients
- Soy sauce: The main player for that salty kick and rich flavor—if you can, go with naturally brewed stuff for the best taste
- Cauliflower riced: This is the base with super satisfying texture—just blitz it in a processor or use a grater Fresh heads with no spots work best
- Sesame oil: Brings that classic toasty, nutty smell—a little makes it taste just like restaurant food Opt for toasted if you want bold aroma
- Frozen peas: Sweet and bright, and you just throw ‘em in No freezer burn for best results
- Carrots: Tough, crunchy, sweet, and colorful Look for firm ones without soft bits or splits
- Shallots and scallions: Shallots add mild sweetness and scallions give a hit of punch and crunch Pick bright, crisp ones if you can
- Eggs: For protein and that signature richness Crack open some fresh eggs with sunny yolks
- Vegetable oil: Keeps everything from sticking and helps those edges go golden Choose something neutral like canola or grapeseed
Easy-to-Follow Steps
- Combine and Finish:
- Throw your eggs and veggies back in the pan and use your biggest spatula to toss so every scoop gets everything. Sprinkle over the rest of your green onions for that fresh finish Taste, add more soy sauce if you want, and dive in while it’s nice and hot
- Cook the Cauliflower Rice:
- Pour in your sesame oil and swirl around Heat up all the cauliflower bits Add your last splash of soy sauce Keep stirring so it cooks evenly without turning mush Wait about 5 minutes for a tender but not mushy texture
- Sauté the Veggies:
- Drizzle more oil into your hot skillet Toss in diced shallots, half your scallions, and carrots Cook on medium until carrots are brighter and shallots smell great Then add in frozen peas and heat them up until just tender. Set all veggies aside with your eggs
- Prep and Cook the Eggs:
- Start with a medium-hot pan Add a bit of oil, then pour in eggs (with a dash of soy sauce) Give them a gentle stir. Take the eggs out as soon as they're barely set and keep them handy for later
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What to Know
Every single time I make this, that first whiff of sesame oil sizzling in the pan gets me grinning. It brings back those weekend kitchen moments from when I was a kid and now fills my home with the same toasty, cozy smell.
How to Store
Leftovers? Throw them in a lidded container and chill in the fridge for up to three days. Warm it in a nonstick skillet over low heat to keep everything from turning mushy.
Swap Ideas
Out of peas? Try edamame or even chopped green beans. No shallots? Sliced sweet onions do the trick. Toss in a handful of baby spinach at the end for extra greens, or trade regular soy sauce for tamari to keep it gluten free.
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Ways to Serve
Scoop it into a bowl for something simple or serve with roasted shrimp or baked tofu for a real stir fry vibe. It’s great next to roast chicken or even packed up for a healthy lunch at work.
Our Take on Tradition
People have been turning leftovers and pantry basics into fried rice for ages. Using cauliflower instead brings a lighter spin, keeps things colorful, and really cranks up the veggie count while still keeping that classic charm.
Common Questions
- → Can I use fresh or frozen cauliflower?
You sure can! Fresh cauliflower just needs a quick run in the food processor to get those tiny pieces. Or, grab a bag of frozen cauliflower rice and you’re good to go right from the freezer.
- → How do I keep the vegetables crisp?
Cook them over pretty high heat and pull them off as soon as they’re just barely soft. That way, peas and carrots keep their bite.
- → What soy sauce should I use?
Stick with light or standard soy sauce. It brings out the flavor without covering up the cauliflower’s taste.
- → Can I make it vegan?
Yep! Just skip the eggs and toss in tofu or more veggies for protein. Toasted cashews are awesome as a crunchy topping too.
- → What toppings work well?
Go wild with scallion greens, a little chili oil drizzle, or toasted sesame seeds for some extra zip and crunch.
- → How do I store leftovers?
Let everything cool off, then keep it in a sealed container in the fridge for about 3 days. Warm it up gently either in a skillet or your microwave.