Cauliflower fried rice is a low carb alternative to one of the best Chinese style dishes around. Follow these steps and I promise I can fool the most sensitive taste buds because it taste so much like the original!
Recipe Highlights
- A low carb way to enjoy fried rice with less than have the carbohydrates.
- My special trick for the best cauliflower fried rice is shared right here with you.
Ingredients Needed
- Frozen 10 oz bag of cauliflower
- Peas & Carrots
- Egg
- Onion
- Minced Garlic
- Soy Sauce
- Oyster Sauce
- Salt & Pepper
Helpful Recipe Tips
- Cauliflower rice, this is a crucial element. Follow the instructions for how to prepare the rice in the post. I personally always use frozen because its the best and easiest. It is important to have the rice dry as possible. In the Chinese restaurants they always use day old rice because there is lower moisture when it’s dry and sticky.
- Frozen or fresh peas and carrots. It doesn’t matter here but I use frozen as well for ease. When you use frozen always cook first before starting the recipe.
- Replace the oyster sauce, if you have dark soy sauce which I recommend, skip the oyster sauce. The oyster sauce is easier to find in store unless visiting an Asian market you’ll have to order the the dark soy sauce. Replace the oyster sauce by using 2 TB of soy sauce and 1 TB of dark soy sauce.
- Add sesame oil, this takes the dish up another notch. It can be skipped but it’s too delicious! But add about 1-2 teaspoons at the very end of the recipe before serving.
How To Store
Storing cauliflower fried rice is simple. It can be placed in the freezer. You can also store in the refrigerator in a airtight container for up to 3 days. It’s best to add a little soy sauce in the reheating process. Overtime in the fridge it starts to loose a little bit of that flavor.
Frequently Asked Questions (FAQs)
Why frozen cauliflower for this recipe?
I suggest frozen because not only is it fast but it’s easy to strain the water out of the rice. Moisture is a huge issue in cauliflower fried rice. This is why most people suggest fresh cauliflower but that doesn’t eliminate the moisture problem. The rice will come out soupy instead of the proper texture.
How Do You Make Cauliflower Rice Not Soggy
This is a major issue when dealing with a water based vegetable. Most bloggers miss this crucial step and it’s fine because we all have to learn such as I did. Draining is key! In this recipe and anytime you make fresh or frozen cauliflower. When preparing you either cook or stem it and you press the life out of it squeezing out all that excess moisture. This is where you add back in the flavor with butter and seasonings.
Chinese Dishes You’ll Love
Cauliflower Fried Rice
Ingredients
- 10 ounces frozen cauliflower (see notes)
- 1/2 cup frozen peas and carrots
- 2 stalks green onion
- 1/4 diced yellow onion
- 1 large egg
- 2 teaspoon minced garlic
- 2 tablespoon soy sauce
- 1 teaspoon oyster sauce (sub for dark soy sauce measurements below)
- salt and pepper to taste
Instructions
Prep cauliflower rice, peas and carrots
- If using fresh the instructions are in the passage under "How to make cauliflower rice" I use frozen in the recipe because its the best option.
- Place bag in mircowave and cook for a little more than than half the time. This way when squeezing the excess water out, the bag doesn't burn you. Cut the top off or a corner and squeeze every bit of water out you can. Don't worry about pressing the rice together that's what you want. Set aside when done.
- Cook the peas and carrots from frozen. You just need to get the ice off of them, drain them and place them in the bowl with the diced onions and green onions. Make slurry using the soy sauce and oyster sauce or the soy sauce and dark soy sauce. See notes for questions.
Cooking the fried rice
- In a pan or wok on medium heat add a little vegetable oil and add in 1 beaten egg. Scramble well then remove from the pan.
- Add a little more oil then add in diced onion, green onion, minced garlic, peas and carrots. Season them with salt and pepper to taste. 1/4 tsp each is a start.
- Once diced onion is translucent remove all the veggies from the pan.
- Turn heat up to medium/high, add a lilttle oil then place in rice. It should be clumped together so break apart. Cook about 1 minute then add slurry of soy sauce and oyster sauce. Quickly mix into the rice before it burns away from the heat. Evenly coat the rice.
- Lower the heat and toss the egg and the veggies in. Give it a good mix and blend for about a minute. Remove then serve.
Video
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Thanks so much for this recipe! I’m a huge fan of cauliflower rice and this was perfect to pair with my keto sushi!
So glad I can help. I hope you enjoy it!
Thanks! This is the best fried cauliflower rice recipe I’ve run across so far.
Made this for dinner tonight and we loved it. I do have to be honest though. I added a mess of mushrooms and shrimp. This will definitely be on my list of dinners.
I tried this tonight for my dinner. I have done a recipe similar to this before but it was not near as good as this one. It tasted great! I was going to add mushrooms and forgot but, I still loved it. I also added some slap yo mama. This is the best I have ever had and the healthiest. Will try again but add a little chicken maybe. Glad I found this recipe. THANKS!!
I would never use frozen peas and carrots. I used fresh carrots and fresh chopped spinach. I also added ginger. It was delicious!
Made according to the recipe and the frozen peas and carrots are great. Lots of nutrition. I had some leftover broccoli that I added but other than the perfect!!
What type of oil did you use? When you recommended the sesame oil, would you sub that instead or is that in addition to the oil you used to cook?
I am going to clarify in the post but the sesame oil isn’t used for cooking, only flavoring. Using regular cooking oil such as vegetable, soybean or even olive oil is best.