Cauliflower Fried Rice

Cauliflower Fried Rice
1 head cauliflower
2 large eggs
1 tablespoon minced ginger
3 cloves garlic, minced
2 carrots, diced (about 1 cup)
1/2 cup peas, fresh or frozen
4 green onions, thinly sliced
2 to 3 tablespoons soy sauce
Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice.”

Place the pan over medium-high heat, add tallow or coconut oil. Whisk the eggs and pour them into the skillet. Quickly scramble the eggs or make an omelet. Transfer the eggs to a cutting board and roughly chop into pieces.

Wipe the skillet clean and warm 1 tablespoon of tallow or coconut oil over medium-high heat. Add the ginger and garlic, and sauté until fragrant, about 30 seconds. Stir in the carrots and sauté until crisp-tender, 2 minutes. Stir in the peas, and the cauliflower “rice” into the pan, mixing the ingredients thoroughly.Lower the heat to medium, cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes.

Uncover and stir in the eggs, green onions, and 2 tablespoons of soy sauce. Taste and add more soy sauce to taste. Serve immediately.

Leftovers will keep refrigerated for about a week.


About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

2 thoughts on “Cauliflower Fried Rice

  1. So good! I didn’t use the egg. A friend posted this recipe on FB yesterday and I immediately commented that I wanted the recipe because I had a big head of cauliflower from the farmers market last weekend that I needed to use. Now when I go to the farmers market today I’m going to buy another one so I can make this again. I will probably use a little more garlic and ginger than the recipe calls for when I make it again.

  2. I tried to pull one over on my husband, but he figured out the secret ingredient. Still, the flavor and texture were spot-on. I will definitely make this again. Next time, I’d add onion and maybe shrimp.

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