Description
Quick Chinese-inspired cauliflower fried rice brings restaurant-style comfort to home kitchens without heavy carbohydrates. Packed with colorful vegetables and protein, this lighter dish provides a delicious alternative that satisfies your craving for classic takeout flavor.
Ingredients
Scale
Main Ingredients:
- 10 ounces (280 grams) frozen cauliflower
- ½ cup (75 grams) frozen peas and carrots
- 1 large egg
Aromatics and Seasonings:
- 2 stalks green onion, chopped
- ¼ cup (40 grams) diced yellow onion
- 2 teaspoons minced garlic
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce
Finishing Ingredients:
- Salt to taste
- Pepper to taste
Instructions
- Transform frozen cauliflower into “rice” by microwaving slightly less than package instructions to prevent burning. Carefully cut the bag’s corner and thoroughly squeeze out excess moisture, allowing some natural clumping.
- Rapidly thaw frozen peas and carrots until ice crystals disappear. Drain completely and combine with finely diced onions and green onions in a preparatory bowl.
- Whisk eggs in a separate container and create a flavor-enhancing sauce mixture using soy sauce and oyster sauce.
- Heat a skillet or wok over medium temperature. Pour a thin layer of vegetable oil and swiftly scramble the whisked eggs until soft and fluffy. Transfer eggs to a waiting plate.
- Introduce additional oil to the cooking surface, then sauté diced onions, green onions, minced garlic, peas, and carrots. Sprinkle with salt and pepper, gently seasoning the vegetables.
- Once onions become translucent, carefully remove the vegetable medley from the pan.
- Elevate heat to medium-high, adding a touch more oil. Spread cauliflower “rice” across the surface, breaking apart any dense clusters. Allow to cook briefly.
- Rapidly drizzle the prepared sauce over the cauliflower, quickly incorporating to ensure even distribution before liquid evaporates.
- Reduce heat and reintroduce scrambled eggs and previously cooked vegetables. Gently fold ingredients together, warming through for approximately one minute.
- Remove from heat immediately and serve piping hot, garnishing with optional fresh herbs or additional green onions if desired.
Notes
- Squeeze out excess moisture from frozen cauliflower to prevent soggy fried rice and ensure a crispy texture.
- Precook frozen vegetables briefly to remove ice and maintain their vibrant color and crisp texture.
- Create a flavor-packed slurry using soy and oyster sauces to enhance the overall taste profile of the dish.
- Cook ingredients in stages to prevent overcrowding and maintain individual ingredient integrity.
- Use medium-high heat when adding cauliflower rice to achieve a slightly toasted, authentic fried rice experience.
- Mix sauces quickly into the cauliflower rice to prevent burning and ensure even flavor distribution.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2
- Calories: 150
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 70 mg