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- 1 medium head of cauliflower, riced (or 4 cups pre-riced cauliflower) - 1 cup mixed vegetables (carrots, peas, corn) - 3 green onions, sliced - 2 cloves garlic, minced - 2 large eggs, beaten - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 tablespoon olive oil or avocado oil - Salt and pepper to taste - Optional: 1 teaspoon grated fresh ginger - Optional: Fresh cilantro or sesame seeds for garnish When I make cauliflower fried rice, I love to keep it simple yet tasty. The main star is the cauliflower. It gives you that rice-like texture without the carbs. You can use a whole head or grab some pre-riced cauliflower. The mixed veggies add color and crunch. You can pick whatever you like—carrots, peas, and corn work great! For a flavor boost, I often toss in garlic and ginger. The eggs add a nice protein touch. Soy sauce brings umami, while sesame oil gives it a lovely finish. Finally, a sprinkle of green onions and some cilantro or sesame seeds on top makes it look pretty. Each serving has about 150 calories. This dish is low in carbs and high in fiber. Cauliflower is a fantastic vegetable. It is low in calories and rich in vitamins. It can help with digestion and may reduce the risk of some diseases. You get all these benefits while enjoying a delicious meal. - Large skillet or wok - Food processor (if ricing cauliflower) - Wooden spoon or spatula - Measuring cups and spoons For this recipe, a large skillet or wok is key. It helps you stir-fry everything evenly. I prefer using a non-stick skillet for easy cleanup. A food processor makes ricing cauliflower quick and easy. A good wooden spoon or spatula will help you mix everything perfectly. I recommend durable brands like T-fal or Cuisinart. They last long and make cooking fun. To make cauliflower rice, start by cutting the cauliflower into florets. Place these florets in a food processor. Pulse them until they look like rice grains. This process is quick and easy. If you prefer, you can use pre-riced cauliflower. This saves time and effort. Look for it in the fresh or frozen section of your grocery store. Just make sure it’s not soggy or wet. Now, let’s cook our dish. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic to the hot oil. Sauté it for about 30 seconds until it smells great. Next, add 1 cup of mixed vegetables. Stir-fry them for 3-4 minutes. They should become tender but still crisp. Move the vegetables to one side of the skillet. Pour the beaten eggs into the empty side. Scramble the eggs until they're fully cooked. Then, mix them with the vegetables. Add the riced cauliflower to the skillet next. Stir everything together. Cook for an additional 5-7 minutes. This allows the cauliflower to soften and get some color. Pour 3 tablespoons of soy sauce and 1 tablespoon of sesame oil over the mixture. Stir well to coat everything evenly. Season with salt and pepper to taste. For the final touch, sprinkle sliced green onions on top. Mix gently to combine all the flavors. Serve your cauliflower fried rice hot. You can garnish it with fresh cilantro or sesame seeds for a nice look. This makes the dish even more appealing. You’ll find the full recipe linked above for your convenience! To make your cauliflower fried rice burst with flavor, use spices and seasonings. - Ginger: Add fresh ginger for a warm, spicy touch. - Garlic: Always use fresh garlic to boost the taste. - Soy sauce: This gives an umami flavor. Use low-sodium soy sauce for a healthier option. For protein, you can add cooked chicken, shrimp, or tofu. If you prefer a vegan dish, skip the eggs and add chickpeas or edamame for protein. This keeps it nutritious and filling. Many people overcook cauliflower. This leads to mushy rice. To avoid this, stir-fry on high heat for a short time. Another mistake is not properly draining the cauliflower after ricing. Excess moisture can make the dish soggy. Ensure you pat it dry with a towel. If your fried rice tastes bland, it may need more seasoning. Start with a little salt and pepper, and adjust to your taste. Cauliflower fried rice pairs well with many dishes. Try serving it with grilled chicken or fish for a hearty meal. For a light meal, enjoy it alone or with a side salad. This dish is great for lunch, dinner, or meal prep. It is easy to store and reheat, making it perfect for busy days. Feel free to check out the Full Recipe for a complete guide! {{image_2}} You can change up your cauliflower fried rice with many vegetables. Try adding bell peppers, zucchini, or broccoli for color and taste. You can also use leafy greens like spinach or kale for added nutrients. Each vegetable brings its own flavor and texture. For sauces, you can swap soy sauce for coconut aminos if you want a sweeter taste. You might try teriyaki sauce for a richer flavor. Adding a splash of rice vinegar can brighten the dish. Feel free to experiment with different dressings to keep things fresh. This dish is naturally gluten-free if you use tamari instead of soy sauce. Other options include using a gluten-free stir-fry sauce or making your own from scratch. For low-carb variations, stick to the cauliflower and avoid high-carb veggies like corn and peas. You can use extra green onions and mushrooms to add bulk without adding carbs. This way, you keep the dish light but still filling. For an Asian twist, add sesame seeds and fresh ginger to boost flavor. You can also toss in some edamame for protein. To give it a Mediterranean flair, include olives, sun-dried tomatoes, or artichoke hearts. Use olive oil and fresh herbs like basil or oregano for a unique taste. Each twist changes the dish while keeping it fun and healthy. For the full recipe, check out the detailed instructions above. To store leftovers, let the cauliflower fried rice cool down. Place it in an airtight container. This keeps moisture locked in and prevents odors. Refrigerate your dish for up to four days. If you want to enjoy it later, make sure it is sealed well. To freeze, wait until the rice is cool. Use freezer-safe bags or containers. Remove as much air as possible. This helps avoid freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. For reheating, the best method is using a skillet. Heat it over medium heat, add a splash of oil, and stir. This keeps the rice from getting soggy. You can also use a microwave. Just cover it with a damp paper towel to retain moisture. Always check that it’s heated through. Safety is key! Cauliflower fried rice is a low-carb dish that swaps rice for riced cauliflower. This meal is tasty and healthy. Cauliflower is rich in vitamins and fiber. It helps you feel full without many calories. This dish is also gluten-free, making it great for many diets. You can add your favorite veggies and proteins for more flavor. To make cauliflower fried rice taste great, use fresh garlic and ginger. These add a strong, nice flavor. You can also add soy sauce or tamari for a salty kick. Try using sesame oil, too; it gives a rich taste. Cook everything on high heat to get that fried rice texture. Don't forget to finish with green onions for freshness. Yes, you can make cauliflower fried rice ahead of time. Cook it and let it cool down. Then, store it in an airtight container in the fridge. It will last for about 3 to 4 days. When you are ready to eat, just reheat it in a skillet. You can also freeze it for longer storage. Just make sure to thaw before reheating. For more details, check the Full Recipe. In this article, we explored how to make cauliflower fried rice. We covered key ingredients, including optional flavors and their health benefits. You learned useful cooking tools and precise steps for preparation. We shared tips for enhancing flavor, avoiding common mistakes, and serving suggestions. Finally, we highlighted important storage info and variations for dietary needs. Now, you have the tools to enjoy a delicious, healthy dish anytime. Happy cooking!

Cauliflower Fried Rice

Looking for a delicious low-carb meal idea? Try Cauliflower Fried Rice! This quick and simple recipe replaces traditional rice with riced cauliflower, packed with flavor and healthy veggies. With step-by-step instructions, you'll master this tasty dish in no time. Perfect for meal prep or a quick dinner! Click through to explore the full recipe and discover tips for making it even more delicious. Enjoy a satisfying meal without the carbs!
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Ingredients
  

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

1 cup mixed vegetables (carrots, peas, corn)

3 green onions, sliced

2 cloves garlic, minced

2 large eggs, beaten

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

1 tablespoon sesame oil

1 tablespoon olive oil or avocado oil

Salt and pepper to taste

Optional: 1 teaspoon grated fresh ginger

Optional: Fresh cilantro or sesame seeds for garnish

Instructions
 

Begin by preparing the cauliflower. If using a whole head, cut it into florets and pulse in a food processor until you achieve a rice-like texture.

    Heat the olive or avocado oil in a large skillet or wok over medium heat.

      Add the minced garlic (and ginger if using) to the hot oil and sauté for about 30 seconds until fragrant.

        Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes until tender.

          Push the vegetable mixture to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then incorporate them with the vegetables.

            Add the riced cauliflower to the skillet, stirring everything together to combine. Cook for an additional 5-7 minutes, allowing the cauliflower to soften and acquire some color.

              Pour the soy sauce and sesame oil over the mixture. Stir to coat all the ingredients evenly. Season with salt and pepper to taste.

                Finally, sprinkle sliced green onions on top and mix gently to combine all the flavors.

                  Remove from heat and serve hot, garnished with fresh cilantro or sesame seeds if desired.

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