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- 1 medium head of cauliflower, riced - 1 cup frozen peas and carrots - 1 small onion, finely chopped - 3 cloves garlic, minced - 2 eggs, beaten - 3 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons sesame oil - 1 tablespoon olive oil - 2 green onions, sliced - Salt and pepper to taste - 1 teaspoon grated ginger - Hot sauce (optional for serving) Cauliflower fried rice is a wonderful dish that fits many diets. The main ingredient is riced cauliflower. It stands in for regular rice, making the dish low-carb. You can make the cauliflower rice by grating it or using a food processor. The frozen peas and carrots add color and flavor. They require no prep, which saves time. Chopped onion and minced garlic bring depth to the dish. They create a nice base that enhances every bite. For protein, we use beaten eggs. They add richness and help bind the dish. If you want more protein, you can add chicken, shrimp, or tofu. The soy sauce or tamari gives a savory taste. Sesame oil adds a nutty flavor that makes every bite special. Olive oil helps with cooking and adds healthy fats. Don’t forget to season with salt and pepper. Green onions add a fresh touch. If you like a kick, try adding ginger or hot sauce. You can adjust the flavors to suit your taste. This recipe is easy and quick. You can have a delicious meal ready in about 20 minutes. For the full recipe, check the link. - Rinse and chop the cauliflower into florets. - Rice the cauliflower using a food processor or grater. To start, rinse your cauliflower well. Remove the leaves and core. Then chop it into small florets. This helps with even cooking. Next, you need to rice the cauliflower. You can use a food processor or a box grater. Aim for small pieces that look like grains of rice. - Heat olive oil in a skillet over medium-high heat. - Sauté onion until translucent. - Add garlic and optional ginger, cooking until fragrant. Now, heat olive oil in a large skillet over medium-high heat. You want it hot but not smoking. Add the finely chopped onion. Sauté it for about 2-3 minutes until it turns translucent. This step adds a nice base flavor. Then, stir in the minced garlic. If you like, add grated ginger too. Cook for about one minute until it smells great. - Stir in frozen peas and carrots, and cook until heated. - Push vegetables aside to scramble the eggs. Next, add your frozen peas and carrots. Stir them in and let them cook for about 3-4 minutes. They should get hot and tender. Once heated, push the veggies to one side of the pan. Pour the beaten eggs into the empty side. Scramble the eggs until they're fully cooked. Mix them into the veggie mix. - Add riced cauliflower and mix with the vegetable and egg mixture. - Drizzle soy sauce and sesame oil, seasoning to taste. Now, it’s time to add the riced cauliflower. Stir it well to combine with the veggies and eggs. Let everything cook together for about 5-7 minutes. You want the cauliflower tender but not mushy. Drizzle soy sauce and sesame oil over the mix. This adds great flavor. Season with salt and pepper to taste. - Stir in sliced green onions and serve hot. - Add hot sauce as desired. Finally, remove the skillet from the heat. Stir in the sliced green onions for a fresh touch. Serve your cauliflower fried rice hot. If you like a kick, drizzle some hot sauce on top. Enjoy this healthy and tasty dish! For a detailed recipe, check the Full Recipe section. To rice cauliflower, start with a medium head. Remove the leaves and core. Cut it into small florets. You can use a food processor or a box grater. Pulse the florets until they look like grains of rice. This method gives you the best texture. To avoid excess moisture, be sure to dry the riced cauliflower. After ricing, spread it on a clean kitchen towel. Let it sit for a few minutes. This helps absorb extra water. If you skip this step, your fried rice may turn soggy. Cooking times matter. For best results, keep track of how long you cook each ingredient. Sauté the onion for 2-3 minutes until clear. Then, add garlic and ginger for just 1 minute. This keeps their flavor strong. When you add the frozen peas and carrots, cook them for 3-4 minutes. They need to heat up fully. After that, scramble the eggs for about 2 minutes. This helps keep everything tender. Finally, cook the riced cauliflower for 5-7 minutes. Stir often but don’t overcook it. You want it tender, not mushy. Spices and sauces can take your dish to the next level. Soy sauce adds saltiness and depth. If you want a gluten-free option, use tamari. Sesame oil gives a nice nutty flavor. A pinch of salt and pepper will enhance the dish too. Feel free to adjust seasoning based on your taste. If you like heat, add hot sauce or red pepper flakes. For a sweet twist, consider adding a bit of pineapple. This keeps your meal interesting and tailored to your preferences. {{image_2}} You can easily add protein to your cauliflower fried rice. Chicken, shrimp, or tofu all work well. For chicken, use cooked or leftover meat. Dice it into small pieces. If you choose shrimp, cook them until they turn pink. Tofu is a great choice for a vegetarian option. Make sure to press and cube it first. Mix the protein in when you add the riced cauliflower. This way, it warms through and blends with the flavors. While peas and carrots are classic, you can swap them out. Try bell peppers, zucchini, or broccoli. These veggies add color and crunch. If you want to use seasonal vegetables, think about asparagus in spring or squash in fall. Cut these vegetables into small pieces for easy cooking. Add them at the same time as the frozen peas and carrots. You can change the flavor of your fried rice in fun ways. For a sweet twist, add pineapple chunks. This gives a tropical taste. If you like heat, toss in some chilies or sriracha. For a vegetarian option, skip the meat and focus on umami flavors. Use more soy sauce or add mushrooms. This keeps the dish rich and tasty, just like traditional fried rice. Enjoy exploring these variations to make your meal special. To keep your cauliflower fried rice fresh, use airtight containers. This helps prevent moisture loss and keeps it tasty. You can store the leftovers in the fridge for up to four days. If you want to keep it longer, consider freezing it. Frozen cauliflower fried rice can last up to three months. When reheating, the best way is in a skillet over medium heat. This method helps keep the texture nice and prevents it from becoming soggy. Stir occasionally and add a splash of water if it seems dry. You can also use a microwave. Just cover the bowl with a damp paper towel to retain moisture. This keeps the dish flavorful and fresh, just like when you made it. Cauliflower fried rice is a healthy twist on the classic dish. Instead of using regular rice, we use riced cauliflower. This makes it low in carbs and full of flavor. Cauliflower absorbs flavors well, making it a perfect base. You can enjoy it as a side or a main dish. Yes, you can easily make cauliflower fried rice vegan! Simply skip the eggs or replace them with scrambled tofu or chickpea flour. These alternatives add protein without the eggs. You can also use nutritional yeast for a cheesy flavor. You can freeze cauliflower fried rice! Cook it fully, then let it cool. Place it in an airtight container or bag. It can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Reheat in a skillet or microwave. Cauliflower fried rice pairs well with many dishes. Consider serving it with stir-fried vegetables or grilled chicken. You can also enjoy it with shrimp or tofu for added protein. A fresh salad or spring rolls can make a complete meal. For a little extra kick, add hot sauce! Cauliflower fried rice is a tasty, healthy dish featuring riced cauliflower, vegetables, and eggs. We discussed how to prepare and cook it step by step, along with helpful tips and variations to suit your taste. This dish is easy to make, and you can customize it with your favorite proteins or veggies. Enjoy your homemade cauliflower fried rice hot and fresh. It’s a great choice for quick meals and leftovers. You’ll love how simple and delicious it is!

- Cauliflower Fried Rice

Discover a delicious and healthy twist on a classic with this Cauliflower Fried Rice recipe! Packed with colorful veggies and bursting with flavor, it's a quick meal that’s perfect for busy weeknights. In just 20 minutes, you can whip up this easy dish that everyone will love. Don't miss out on transforming your meals—click through to explore the full recipe and elevate your cooking today!
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Ingredients
  

1 medium head of cauliflower, riced

1 cup frozen peas and carrots

1 small onion, finely chopped

3 cloves garlic, minced

2 eggs, beaten

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

2 tablespoons sesame oil

1 tablespoon olive oil

2 green onions, sliced

Salt and pepper to taste

1 teaspoon grated ginger (optional)

Hot sauce (optional for serving)

Instructions
 

Start by prepping the cauliflower; remove the leaves and core, then chop it into florets. Using a food processor or grater, rice the cauliflower until it resembles grains of rice. Set aside.

    In a large skillet or wok, heat the olive oil over medium-high heat. Add the chopped onion and sauté for about 2-3 minutes, or until translucent.

      Stir in the minced garlic and grated ginger (if using), cooking for an additional 1 minute until fragrant.

        Add the frozen peas and carrots to the skillet, cooking for another 3-4 minutes until they're heated through.

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

            Add the riced cauliflower to the skillet, stirring well to combine it with the cooked vegetables and egg. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.

              Drizzle the soy sauce and sesame oil over the mixture, stirring to incorporate all the flavors. Season with salt and pepper to taste.

                Remove from heat and stir in the sliced green onions. Serve hot, topped with a drizzle of hot sauce if desired for an extra kick.

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