Cauliflower Fried Rice
Cauliflower Fried Rice
Do you have a Chinese food addiction like I do? I could seriously eat it everyday. Thanks to this recipe, now you can!
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
But really…..how could cauliflower taste just like my beloved fried rice?Â
I am happy to report that this Cauliflower Fried Rice taste absolutely like fried rice!!! Both my girls are a big fan of fried rice. They didn’t blink an eye when I put a bowl of this cauliflower fried rice in front of them.  Little D ate her whole bowl and asked for more! Have fun mixing in your favorite vegetables and proteins. My favorite so far has been to add in some eggs and egg whites and a ton of veg.
Cauliflower Fried Rice
- 3 cups of grated raw cauliflower (use a cheese grater or food processor)
- 1/2 cup frozen peas
- 1/2 cup carrots, thinly sliced
- 3-4 garlic cloves, minced
- 1/2 cup onion, diced
- 1/2 TBSP olive oil
- 2 eggs (or 4 egg whites) scrambled
- 3 TBSP soy sauce
- In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes)
- Next add in peas, and carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes
- Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.
- Enjoy adding in your favorite protein and veg. Possible add-ins: baby corn, broccoli, cabbage, bok choy, water chestnuts, chicken, tofu, and shrimp!
Cauliflower Fried Rice
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
- 3 cups cauliflower use a cheese grater or food processor
- 1/2 cup frozen peas
- 1/2 cup carrots thinly sliced
- 3 cloves garlic minced
- 1/2 cup onion diced
- 1/2 Tbsp olive oil
- 2 eggs scrambled
- 3 tbsp soy sauce
Instructions
- In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes)
- Next add in peas, and carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes
- Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.
- Enjoy adding in your favorite protein and veg. Possible add-ins: baby corn, broccoli, cabbage, bok choy, water chestnuts, chicken, tofu, and shrimp!
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
Post Updated August 2020
This is the nutritional analysis! AMAZING!
Per Serving (excluding unknown items): 100 Calories; 4g Fat (38.5% calories from fat); 6g Protein; 10g Carbohydrate; 3g Dietary Fiber; 106mg Cholesterol; 841mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
Worked great! My family didn’t notice the difference!
January 17 2014
I’m a late arrival to this chorus of approval, although I’ve not read all the comments. I tried it a week or so ago, but last night I used broccoli, and it was just as good but had the added interest of being green. Does the recipe work as a salad – cook it first and let it cool in the fridge?
Love..love..love! My family, including my 4 yr old, ate it all up!! Will make it again soon!!
This looks fantastic! I’m going to make this tomorrow for our Australia Day BBQ to go. I think it will go nicely with the snags, steaks and marinated chicken we’ll be grilling 🙂