Description
Home cooks can elevate simple Cauliflower Fried Rice with minimal ingredients and maximum flavor. Nutrient-dense riced cauliflower provides a low-carb alternative that satisfies when you crave classic Asian-inspired comfort cuisine.
Ingredients
Scale
- 10 oz (280 g) frozen cauliflower
- ½ cup (75 g) frozen peas and carrots
- 1 large egg
- ¼ cup (40 g) diced yellow onion
- 2 stalks green onion, chopped
- 2 teaspoons minced garlic
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce
- Salt to taste
- Pepper to taste
Instructions
- Cauliflower Preparation: Microwave frozen cauliflower just short of package instructions, preventing burning. Slice bag’s corner and extract excess moisture, allowing minimal natural clumping.
- Vegetable Readiness: Rapidly thaw frozen peas and carrots until ice crystals vanish. Drain completely and combine with finely diced onions and green onions in a preparatory bowl.
- Egg and Sauce Mixture: Whisk eggs thoroughly and create a flavor-enhancing sauce by blending soy sauce and oyster sauce.
- Egg Cooking: Heat skillet on medium temperature, coat with vegetable oil, and swiftly scramble eggs until soft and fluffy. Transfer to a waiting plate.
- Vegetable Sautéing: Introduce additional oil, sauté diced onions, green onions, minced garlic, peas, and carrots. Season with salt and pepper, gently coating vegetables.
- Cauliflower Transformation: Elevate heat to medium-high, spread cauliflower “rice” across surface, breaking dense clusters. Drizzle prepared sauce, quickly incorporating to ensure even distribution.
- Final Integration: Reduce heat, reintroduce scrambled eggs and previously cooked vegetables. Gently fold ingredients together, warming through for approximately one minute.
- Serving: Remove from heat immediately and plate, garnishing with optional fresh herbs or additional green onions for enhanced flavor profile.
Notes
- Squeeze Moisture Carefully: Remove excess water from cauliflower to prevent soggy, watery fried rice and ensure a crispy, authentic texture.
- Prep Ingredients in Advance: Chop, measure, and organize all ingredients before cooking to streamline the process and prevent burning or overcooking.
- High Heat is Key: Use medium-high temperature to achieve that classic wok-style caramelization and prevent steaming instead of frying the cauliflower.
- Sauce Distribution Matters: Quickly drizzle and fold sauce to coat ingredients evenly, ensuring each bite bursts with balanced flavor without becoming mushy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 3
- Calories: 90
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg