Fried rice will always be one of the best takeout items in the game, by far. It’s a classic and comforting recipe that everyone loves…except maybe those who are trying to eat less rice. If that’s you, we created this spin on the fave that subs cauliflower for rice, while still crushing the flavor game. Whether you’re skipping carbs, trying to eat more vegetables, or are just looking for a lighter side dish so you can eat more orange chicken (relatable!), this cauliflower fried rice is for you.
Since this dish is a bit non-traditional, we’re relying on more conventional ingredients to give it that classic fried rice flavor: mirin, a sweet Japanese rice wine, and soy sauce. Together they combine to give this dish just the right amount of sweetness and that craveable savory umami flavor, and are both worth seeking out.
When substituting rice with cauliflower, it’s important to mix up your textures so that the dish remains exciting. While frying shallots until crispy might seem like too much of a hassle, this step is actually easy and totally worth it for the extra punch of texture and flavor it brings. The thinly sliced shallots should brown up very easily in under 3 minutes, so keep an eye on them. The key is making sure your oil is hot enough, and evenly slicing your shallots so every piece browns without burning.
This dish is great on its own, but if you’re looking to spice it up further, the limit does not exist. Feel free to change it up! Wanting to make this dish completely vegan? Remove the eggs altogether or substitute with a plant-based egg. Looking for a bit more protein? Feel free to add chicken, shrimp, or pork. Want to make it gluten-free? Use tamari instead of soy. Just like with regular fried rice, the possibilities are truly endless.
Did you try making this? Let us know how it went in the comments below.
Fried rice will always be one of the best takeout items in the game, by far. It’s a classic and comforting recipe that everyone loves…except maybe those who are trying to eat less rice. If that’s you, we created this spin on the fave that subs cauliflower for rice, while still crushing the flavor game. Whether you’re skipping carbs, trying to eat more vegetables, or are just looking for a lighter side dish so you can eat more orange chicken (relatable!), this cauliflower fried rice is for you.
Since this dish is a bit non-traditional, we’re relying on more conventional ingredients to give it that classic fried rice flavor: mirin, a sweet Japanese rice wine, and soy sauce. Together they combine to give this dish just the right amount of sweetness and that craveable savory umami flavor, and are both worth seeking out.
When substituting rice with cauliflower, it’s important to mix up your textures so that the dish remains exciting. While frying shallots until crispy might seem like too much of a hassle, this step is actually easy and totally worth it for the extra punch of texture and flavor it brings. The thinly sliced shallots should brown up very easily in under 3 minutes, so keep an eye on them. The key is making sure your oil is hot enough, and evenly slicing your shallots so every piece browns without burning.
This dish is great on its own, but if you’re looking to spice it up further, the limit does not exist. Feel free to change it up! Wanting to make this dish completely vegan? Remove the eggs altogether or substitute with a plant-based egg. Looking for a bit more protein? Feel free to add chicken, shrimp, or pork. Want to make it gluten-free? Use tamari instead of soy. Just like with regular fried rice, the possibilities are truly endless.
Did you try making this? Let us know how it went in the comments below.
- Yields:
-
4 – 6
serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 50 mins
- Cal/Serv:
- 253
Directions
-
- Step 1
Cut cauliflower into florets. In a food processor, pulse florets until rice-sized pieces form. (Skip this step if using pre-riced cauliflower.) Place cauliflower in a clean kitchen towel. Squeeze out excess moisture. (Do this with pre-riced cauliflower as well to ensure rice is dry.)
- Step 2In a small bowl, stir soy sauce, mirin, and sugar; set aside.
- Step 3In a large nonstick skillet or wok over medium-high heat, heat oil until just shimmering. Add shallots and cook, stirring occasionally, until golden brown, 1 to 2 minutes. Transfer shallots to a paper-towel lined plate. Discard all but 1 tablespoon oil from skillet.
- Step 4In same skillet over medium-high heat, cook eggs, stirring occasionally, until scrambled, about 30 seconds. Transfer eggs to a small bowl.
- Step 5In same skillet over medium-high heat, cook carrots, garlic, and peas, stirring frequently, until warmed through, about 30 seconds. Add cauliflower and stir to combine. Cook, stirring occasionally, until vegetables are slightly softened, about 2 minutes.
- Step 6Increase heat to high. Add reserved soy sauce mixture and cook, stirring frequently, until liquid is mostly evaporated, about 1 minute. Stir in eggs; season with salt and pepper.
- Step 7Divide fried rice among small bowls. Top with shallots, scallions, and sesame seeds (if using).
- Step 1
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