Cauliflower Fried Rice
A healthier, guilt-free alternative to traditional fried rice, made with riced cauliflower and colorful vegetables. Perfect for quick weeknight dinners or meal prep.
Ingredients
Base Ingredients
- 1 head cauliflower, grated or riced Fresh is best, but frozen works in a pinch.
- 2 tablespoons olive oil Extra virgin for best flavor.
- 2 eggs beaten You can use tofu as a replacement for a vegan option.
- 1 cup mixed vegetables Like peas, carrots, and bell peppers; feel free to use your favorites.
- 3 stalks green onions, chopped For that fresh, oniony crunch.
- 2 cloves garlic, minced Because garlic makes everything better.
- 2 tablespoons soy sauce Or tamari for a gluten-free option.
- Salt and pepper to taste Essential for bringing flavors to life.
Instructions
Preparation
- Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Add minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn it.
- Add mixed vegetables and cook for 2-3 minutes until they begin to soften.
- Push the veggies aside, pour in the beaten eggs, and scramble until fully cooked—about 2 minutes.
- Incorporate riced cauliflower and soy sauce, stir until everything is coated with flavor.
- Season with salt and pepper to taste.
- Fold in chopped green onions and heat through for an additional 2-3 minutes.
- Serve hot in a bowl, optionally garnished with sesame seeds or avocado slices.
Notes
Storage: Best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 4 days. Freeze for up to 1 month.