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- 1 medium head of cauliflower (or 4 cups pre-riced cauliflower) - 2 tablespoons sesame oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup mixed vegetables (carrots, peas, and corn) - 2 eggs, lightly beaten - 3 green onions, sliced - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 teaspoon fresh ginger, grated - Salt and pepper to taste - Optional: 1 tablespoon sriracha Cauliflower fried rice needs fresh ingredients. First, you need cauliflower. It can be a whole head or pre-riced. I often use pre-riced for speed. Next, sesame oil gives a great flavor. You can’t skip the onion and garlic. Their smell fills the kitchen and makes you hungry. You should include mixed vegetables. Frozen ones work well, too. Eggs add protein and richness. Green onions add a nice crunch and color. Soy sauce gives the dish salt and depth. Fresh ginger adds a little zing. Don’t forget salt and pepper for taste. If you like heat, add sriracha. These ingredients come together for a tasty dish. You can find the full recipe in the earlier section. Each part plays a role in making this meal flavorful and healthy. Start by ricing the cauliflower. If you have a whole head, remove the leaves and stem. Chop the cauliflower into small florets. Use a food processor to pulse them until they look like rice. If you prefer, you can also grate the florets by hand. Once done, set the riced cauliflower aside for later. Next, heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add the finely chopped onion. Sauté until the onion turns translucent, which takes about 3 to 4 minutes. This step builds a great base flavor. After that, add the minced garlic and fresh ginger. Cook for another 1 to 2 minutes until both smell strong and tasty. Now it’s time to bring everything together. Stir in 1 cup of mixed vegetables, like carrots, peas, and corn. Cook this mix for around 3 to 4 minutes. Make sure the veggies are hot and tender. Then, push the vegetable mixture to one side of the skillet. Add the remaining sesame oil to the empty side. Pour in 2 lightly beaten eggs and scramble them until cooked. Mix the eggs into the veggies. Finally, stir in the riced cauliflower along with 3 tablespoons of soy sauce. If you want a spicy kick, add 1 tablespoon of sriracha now. Cook everything together for 5 to 7 minutes. This is when the cauliflower gets tender and a bit crispy. Season with salt and pepper to taste. When you finish cooking, mix in 3 sliced green onions for extra flavor. You can find the full recipe for Cauliflower Fried Rice [here](insert link). To make great cauliflower fried rice, you need to avoid overcooking the cauliflower. Overcooked cauliflower turns mushy. You want it tender yet slightly crunchy. Cook the riced cauliflower for just 5-7 minutes, stirring often. This gives it a nice texture. For a crispy finish, use high heat when cooking. Start with a hot skillet and add a little oil. This helps the cauliflower get golden brown. Spread the rice out in the pan. Let it sit for a bit before stirring. This way, you get those tasty crispy bits. If you need a soy sauce alternative, try coconut aminos. It gives a sweet, salty flavor without soy. You can also use tamari for a gluten-free option. Feel free to swap in your favorite veggies. Bell peppers, broccoli, or snap peas are great. You can even add spinach or kale for extra nutrients. Mix and match to keep things fun and fresh. To add more flavor, consider spices like cumin or paprika. A splash of sesame oil enhances the taste too. If you love heat, add sriracha for a spicy kick. For a beautiful presentation, garnish with sliced green onions. A sprinkle of sesame seeds adds nice crunch. You can serve it in bowls or on plates. Make it look as good as it tastes! For the full recipe, check out the [Full Recipe]. {{image_2}} You can boost your cauliflower fried rice with protein. Chicken, shrimp, and tofu work great. For chicken, use cooked, diced chicken breast. For shrimp, add fresh or frozen shrimp. Cook them until pink. If you prefer tofu, use firm tofu. Cube it and sauté until golden. To add protein, cook your choice of meat or tofu first. Set it aside. Then, combine it back into the skillet with the riced cauliflower. This step ensures that every bite is tasty and filling. Using fresh, seasonal vegetables makes this dish even better. In spring, try peas and asparagus. In summer, add zucchini and bell peppers. In fall, use carrots and Brussels sprouts. In winter, think about kale or root veggies. To adapt your dish, swap out the mixed vegetables for what’s in season. This keeps your meal fresh and exciting. Plus, seasonal produce often tastes better and is more affordable. If you love heat, spice up your fried rice. Start with sriracha or chili paste. A teaspoon can add a nice kick. You can also mix in chopped spicy peppers like jalapeños or serranos. For a spicy blend, sprinkle in some chili flakes or a spice mix. Just be careful to taste as you go. This way, you can control the heat level. Adjusting spice makes this dish fun and personal. For the full recipe, check out the [Full Recipe]. Enjoy making your own versions of cauliflower fried rice! Store your cauliflower fried rice in an airtight container. Glass or plastic containers work well. Make sure the lid fits snugly to keep air out. Place it in the fridge if you plan to eat it within a few days. For longer storage, freeze it in portion-sized bags. Remove as much air as possible before sealing to prevent freezer burn. The best way to reheat cauliflower fried rice is in a skillet. Heat it over medium heat. Add a splash of water or oil to keep it moist. Stir often to heat evenly. You can also use a microwave. Place it in a microwave-safe dish. Cover it with a damp paper towel to keep it from drying out. Heat in short bursts, stirring in between. To keep the texture nice, avoid overheating. Cauliflower can become mushy if cooked too long. Aim for just a few minutes of reheating, whether on the stove or in the microwave. This way, your dish remains tasty and fresh! To rice cauliflower, you can use a food processor or a box grater. I find the food processor works best for speed. Cut the cauliflower into florets. Then pulse in short bursts until it looks like rice. Avoid over-processing, as it can turn mushy. If you don’t have a food processor, use a box grater. Grate the florets until they resemble rice. This method takes a bit longer but works well. Yes, you can make cauliflower fried rice ahead of time. Cook the dish and let it cool fully. Then store it in an airtight container. Place it in the fridge for up to three days. For longer storage, freeze it for up to three months. When you’re ready to eat, simply reheat it in a skillet or microwave. Just remember, fresh cauliflower fried rice tastes best! Cauliflower fried rice is low in calories compared to regular fried rice. A serving has about 100 calories, depending on added ingredients. Cauliflower is a great alternative to rice. It is low in carbs and high in fiber. This dish also offers vitamins C and K. Plus, you get antioxidants from the mixed veggies. It makes a healthy choice for any meal. For the full recipe, check out the details above! Cauliflower fried rice is easy and fun to make. You learned about the key ingredients, like the riced cauliflower, sesame oil, and eggs. We went through each step, from prepping the cauliflower to cooking it just right. You picked up tips for great texture, flavor boosts, and even tasty variations. Don’t forget storage tips, as leftovers can stay fresh. Embrace this flexible dish, and feel free to explore different proteins or veggies. Enjoy making this quick meal your own!

Cauliflower Fried Rice

Looking for a healthy and delicious meal? Try cauliflower fried rice! This flavorful dish uses nutrient-dense cauliflower instead of traditional rice, giving you a tasty option that's low in carbs and calories. Packed with fresh veggies, eggs, and savory seasoning, it's easy to prepare and perfect for any occasion. Discover the simple steps and tips to make your cauliflower fried rice amazing. Click to explore the full recipe and start cooking today!
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Ingredients
  

1 medium head of cauliflower, riced (or 4 cups pre-riced cauliflower)

2 tablespoons sesame oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup mixed vegetables (carrots, peas, and corn)

2 eggs, lightly beaten

3 green onions, sliced

3 tablespoons soy sauce (or tamari for gluten-free)

1 teaspoon fresh ginger, grated

Salt and pepper to taste

Optional: 1 tablespoon sriracha (for a spicy kick)

Instructions
 

Start by ricing the cauliflower. If you’re using a whole head, remove the leaves and stem, then chop it into florets and pulse in a food processor until it resembles rice. Set aside.

    Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

      Add the minced garlic and ginger to the skillet. Cook for an additional 1-2 minutes until fragrant.

        Stir in the mixed vegetables and cook for another 3-4 minutes until they are heated through and tender.

          Push the vegetable mixture to one side of the skillet, and add the remaining 1 tablespoon of sesame oil to the empty side. Pour in the beaten eggs and scramble them until fully cooked, then mix them into the vegetable mixture.

            Add the riced cauliflower to the skillet, along with the soy sauce (and sriracha if using). Stir everything together and cook for 5-7 minutes, until the cauliflower is tender and a little crispy.

              Season with salt and pepper to taste. Turn off the heat and mix in the sliced green onions.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Serve the Cauliflower Fried Rice in bowls or on plates, garnished with additional sliced green onions and a drizzle of sesame oil. You can also add a sprinkle of sesame seeds for a finishing touch. Enjoy!