Cleaned up Fried Rice!
My husband loves Chinese food!! I decided to try and clean up his fried rice fix by swapping in healthy cauliflower for regular rice!! That way we can enjoy this stir-fried favorite without feeling weighed down.
There are a few variation options that I noted in the ingredients and preparation, based on what I had around the kitchen. You can substitute veggies depending on your preferences and availability!
Cauliflower Rice Ingredients
- 1 small head cauliflower (or frozen cauliflower rice!)
- 2 teaspoons olive oil, plus more if serving with eggs
- 3 carrots, peeled and diced
- 3 scallions, thinly sliced at an angle (separate white bottoms and green tops)
- 1 cup frozen peas, defrosted and drained (I used frozen broccoli!)
- 2 cloves garlic, peeled and minced
- Two 1-inch pieces fresh ginger, peeled and minced (Or about a tsp of dried ginger)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- Salt and freshly ground pepper
- 1 pound Chinese barbecue pork, diced (optional)
- 4 eggs (optional)
Cauliflower Rice Steps
1. Cut the cauliflower in half through the stem. Cut out and discard the tough, leafy parts and cut the head into florets. Rinse in cold water and dry.
2. If you’re using frozen cauliflower rice, defrost it some and you’re ready for the next step. If you’re using fresh cauliflower, depending on the size of your food processor, work in batches so you don’t overcrowd the bowl. Add the cauliflower florets to the bowl of a food processor and pulse until it resembles rice, about 30 seconds. Repeat with remaining cauliflower. Set aside for immediate use or store, covered, in the refrigerator for up to 5 days. I definitely prefer to prep in advance.
3. In a large nonstick pan, heat the olive oil over medium-high heat until hot. Add the carrots and the white bottoms of the scallions. Season with salt and pepper and cook, stirring now and then, until slightly softened, about 3 minutes.
4. Add the peas (or broccoli), garlic and ginger, and cook, stirring occasionally, for 1 to 2 minutes. Add the cauliflower rice and stir to combine.
5. Add sesame oil and soy sauce and continue to cook, stirring to combine, about 2 minutes (do not overcook or cauliflower will become mushy). If using pork, add it to the pan, and toss to heat through. Taste to correct seasoning; add salt and pepper if necessary. Transfer to a serving bowl and top with remaining green scallions.
6. If serving with eggs, in the same pan that you cooked the rice, add about two teaspoons of olive oil and heat over medium until warm. Add the eggs and mix until cooked through. Mix in with the cauliflower rice.
Enjoy your veggie fried rice!