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- 1 medium head of cauliflower - 1 cup mixed vegetables - 2 eggs - 2 cloves garlic - 3 tablespoons soy sauce - 1 tablespoon sesame oil - Salt and pepper - Optional: chili flakes and fresh cilantro Cauliflower fried rice is a quick and tasty meal. The main ingredient is cauliflower. I love using a medium head of cauliflower because it gives the dish a great texture. You can rice the cauliflower using a box grater or a food processor. This step makes it easy to mix with other ingredients. Next, you need mixed vegetables. I suggest using peas, carrots, and corn. They add color and flavor. This dish is also a great way to use any leftover veggies you have. Two eggs bring extra protein and richness. Scrambling them in the pan adds a nice touch. For flavor, garlic is a must! It gives the dish a wonderful aroma. I use two cloves to keep it balanced. Soy sauce ties everything together with savory notes. Three tablespoons is the perfect amount. Lastly, a tablespoon of sesame oil adds a warm, nutty flavor. You can season your dish with salt and pepper. If you like heat, add chili flakes. Fresh cilantro gives a fresh finish. You can find the full recipe in the earlier section. Enjoy making this easy and healthy meal! - Grate or rice the cauliflower. - Choose your method: food processor or box grater. To start, you need to prepare the cauliflower. Take one medium head of cauliflower. You can either use a food processor or a box grater. If using a food processor, pulse it until it looks like rice. If you prefer the box grater, just grate it down to size. This step is key as it forms the base of your dish. - Sauté onions and garlic. - Scramble the eggs in the pan. Next, heat a large pan or wok over medium heat. Add one tablespoon of sesame oil, then toss in the chopped onion and minced garlic. Sauté them for about 2 to 3 minutes until they smell great and look soft. Then, move the onion and garlic to one side of the pan. Pour in the beaten eggs on the other side. Scramble them until fully cooked, then mix everything together. - Add mixed vegetables. - Incorporate the riced cauliflower. Now it’s time to add flavor. Toss in one cup of mixed vegetables like peas, carrots, and corn. Stir them around for another 2 to 3 minutes until they are warm. Then, add the riced cauliflower to the pan. Mix everything well and stir-fry for 5 to 7 minutes. The goal is to make the cauliflower tender but not mushy. - Season with soy sauce and spices. - Stir in green onions. Finally, drizzle in 3 tablespoons of soy sauce. Mix it in well to coat all the ingredients. Season with salt, pepper, and optional chili flakes for some heat. Lastly, add sliced green onions and cook for one more minute. This gives the dish a fresh crunch. For the full experience, check out the Full Recipe. Enjoy your tasty cauliflower fried rice! To get cauliflower fried rice just right, avoid overcooking the cauliflower. Cook it until tender but still firm. Using high heat for stir-frying is key. High heat helps achieve that nice, slightly crispy texture. You can change up the veggies in this dish. Use any mixed vegetables you like, such as bell peppers, broccoli, or snap peas. For added flavor, consider adding protein. Chicken, shrimp, or even tofu work well. Just cook the protein first, then mix it with the veggies and cauliflower. Pair your cauliflower fried rice with a simple salad or steamed veggies. This adds color and nutrition to your meal. For portion sizes, I suggest about one cup per person. This way, you get a filling meal without overdoing it. {{image_2}} If you want a vegetarian version, just omit the eggs. This keeps the dish light and plant-based. You can use tofu instead. Tofu adds protein and a nice texture. Try pressing the tofu first to remove excess water. Then cube it and sauté it with the onions. This gives you a hearty meal. For more low-carb options, you can add vegetables like zucchini or bell peppers. These veggies blend well in the dish and keep it fresh. Using cauliflower rice instead of traditional rice cuts down on carbs. It also keeps the dish light while still being filling. Spice things up by adding flavors from different cuisines. For an Asian twist, try adding ginger or sesame seeds. If you prefer a Mexican vibe, add cumin and diced tomatoes. This makes your cauliflower fried rice unique and fun. Explore different spices to match your mood and taste. To keep your cauliflower fried rice fresh, store it in the fridge. Place it in an airtight container. This helps to lock in flavor. Make sure it cools down before sealing. You can use glass or plastic containers. They both work well for storage. If you want to freeze cauliflower fried rice, let it cool first. Once cool, portion it into freezer bags. Flatten the bags to save space. Squeeze out as much air as possible. This helps prevent freezer burn. It can last up to three months in the freezer. When you’re ready to eat, simply thaw it in the fridge overnight. When reheating, I recommend using the stovetop. This method keeps the texture nice. Heat a bit of oil in a pan and add the rice. Stir it often to heat evenly. If you prefer the microwave, use a microwave-safe dish. Cover it with a damp paper towel to retain moisture. Heat in short bursts, stirring in between, until hot. This keeps the cauliflower from getting too mushy. Yes, you can make this dish ahead. Meal prepping works well for cauliflower fried rice. Make your batch and store it in the fridge. Use airtight containers to keep it fresh. I suggest using it within three days for the best taste. Cauliflower fried rice is great for meal prep. In the fridge, it lasts about three days. You can freeze it too, which keeps it good for up to three months. Freezing helps preserve flavor and texture. Just make sure to cool it before freezing. To add spice, consider using chili flakes or hot sauce. Start with a small amount and taste as you go. You can also add fresh jalapeños or sriracha for extra heat. Adjust it to your spice level for a perfect kick. Yes, frozen cauliflower rice works well too. It saves time and is easy to use. Cook it straight from the freezer. Just add it to the pan with your other ingredients. Stir-fry it until heated through, about five to seven minutes. Cauliflower fried rice is a tasty dish. You learned how to make it with simple ingredients. We covered the key steps to create a delicious meal. Remember to adjust flavors to fit your taste. You can modify the recipe for different diets too. Keep leftovers stored well, and freeze what you won't eat. This dish is easy to enjoy anytime. Try all the variations to find your favorite. With these tips, you can create a quick, healthy meal that impresses.

75. Cauliflower Fried Rice

Discover a delicious twist on a classic favorite with Cauliflower Fried Rice Surprise! This healthy recipe combines riced cauliflower, vibrant veggies, and scrambled eggs for a quick and satisfying meal. With simple ingredients and easy steps, you can whip this up in just 20 minutes. Ready to impress your taste buds? Click through to explore the full recipe and transform your mealtime with this delectable dish!
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Ingredients
  

1 medium head of cauliflower, grated or riced

1 cup mixed vegetables (peas, carrots, corn)

2 eggs, beaten

1 onion, finely chopped

2 cloves garlic, minced

2 green onions, sliced

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

1 tablespoon sesame oil

Salt and pepper to taste

Optional: ½ teaspoon chili flakes for heat

Fresh cilantro for garnish (optional)

Instructions
 

Begin by ricing the cauliflower. You can use a food processor to pulse it until it resembles rice or grate it using a box grater.

    In a large pan or wok, heat the sesame oil over medium heat. Add the chopped onion and garlic, sautéing until they become fragrant and translucent, about 2-3 minutes.

      Push the onion and garlic mixture to one side of the pan, and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked and then mix them into the onion and garlic.

        Add the mixed vegetables to the pan, stirring everything together for another 2-3 minutes until heated through.

          Add the riced cauliflower to the pan, combining well with the vegetable and egg mixture. Stir-fry for 5-7 minutes until the cauliflower is tender but not mushy.

            Drizzle the soy sauce over the mixture, mixing well to ensure everything is coated. Season with salt, pepper, and chili flakes if desired.

              Stir in the sliced green onions and cook for an additional minute to warm through.

                Remove from heat and serve immediately, garnished with fresh cilantro if using.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4