Cauliflower Fried Rice Recipe
Introduction
Cauliflower Fried Rice is a flavorful, low-carb twist on traditional fried rice, packed with vegetables and bright kimchi for a tangy kick. This easy-to-make dish is perfect for a quick weeknight meal that feels both healthy and satisfying.
Ingredients
- 2 tablespoons rice vinegar
- 2 tablespoons tamari
- 2 teaspoons toasted sesame oil
- 2 teaspoons avocado oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- 1 large carrot, diced
- ¼ teaspoon sea salt
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh ginger
- ¼ cup chopped kimchi
- 1 small head of cauliflower, riced
- 1 bunch scallions, chopped
- 2 eggs, beaten
- ½ cup frozen edamame
- 1½ teaspoons fresh lime juice
- Fried eggs for topping (optional)
- Sesame seeds for garnish
- Microgreens for garnish
- Sriracha for serving
Instructions
- Step 1: In a small bowl, whisk together the rice vinegar, tamari, and toasted sesame oil. Set this sauce mixture aside.
- Step 2: Heat avocado oil in a large nonstick skillet over medium heat. Add the sliced mushrooms, diced carrot, and sea salt. Cook, stirring occasionally, for about 8 minutes until the vegetables soften.
- Step 3: Stir in the chopped garlic, fresh ginger, and kimchi. Then add the riced cauliflower and chopped scallions, mixing everything together.
- Step 4: Make a well in the center of the skillet and pour in the beaten eggs. Stir to scramble the eggs and then combine them evenly with the vegetable mixture.
- Step 5: Pour in the tamari sauce and add the frozen edamame. Cook until the edamame are heated through, then turn off the heat. Stir in the fresh lime juice and adjust seasoning to taste.
- Step 6: Divide the cauliflower fried rice onto plates. Top with fried eggs if using, and garnish with sesame seeds and microgreens. Serve with sriracha on the side for a spicy kick.
Tips & Variations
- For extra protein, you can add cooked chicken, shrimp, or tofu along with the vegetables.
- Use regular soy sauce if tamari is unavailable, but tamari offers a gluten-free option.
- Swap kimchi for pickled vegetables or omit it for a milder version.
- Try using different mushrooms like cremini or button mushrooms depending on what you have.
Storage
Store leftover cauliflower fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. If adding eggs on top, it’s best to prepare those fresh before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular rice instead of cauliflower rice?
Yes, you can substitute cooked white or brown rice if you prefer. Keep in mind the dish will have a higher carb content and different texture.
Is this recipe vegan?
The recipe as written includes eggs, but you can easily make it vegan by skipping the eggs and using a plant-based protein or extra vegetables instead.
PrintCauliflower Fried Rice Recipe
This vibrant and healthy Cauliflower Fried Rice recipe offers a flavorful low-carb alternative to traditional fried rice. Packed with shiitake mushrooms, carrots, kimchi, and edamame, it’s stir-fried with cauliflower rice and scrambled eggs, then garnished with sesame seeds and microgreens for added texture and nutrition. The dish is enhanced by a tangy tamari and rice vinegar sauce, making it a delicious, gluten-free, and wholesome meal perfect for any day of the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion / Asian-Inspired
- Diet: Gluten Free
Ingredients
Sauce
- 2 tablespoons rice vinegar
- 2 tablespoons tamari
- 2 teaspoons toasted sesame oil
Vegetables & Aromatics
- 2 teaspoons avocado oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- 1 large carrot, diced
- ¼ teaspoon sea salt
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh ginger
- ¼ cup chopped kimchi
- 1 small head of cauliflower, riced
- 1 bunch scallions, chopped
- ½ cup frozen edamame
Other Ingredients
- 2 eggs, beaten
- 1½ teaspoons fresh lime juice
- Fried eggs (for topping, optional)
- Sesame seeds (for garnish)
- Microgreens (for garnish)
- Sriracha (for serving)
Instructions
- Prepare the sauce: In a small bowl, combine rice vinegar, tamari, and toasted sesame oil. Stir well and set aside to allow the flavors to meld while you prepare the other ingredients.
- Sauté vegetables: Heat the avocado oil in a large nonstick skillet over medium heat. Add the shiitake mushrooms, diced carrot, and sea salt. Cook, stirring occasionally, for about 8 minutes until the vegetables are softened and tender.
- Add aromatics and cauliflower rice: Stir in the chopped garlic, fresh ginger, and kimchi. Then add the riced cauliflower and chopped scallions. Mix everything thoroughly to combine. Create a well in the center of the skillet, pour in the beaten eggs, and scramble them gently. Once cooked, stir the scrambled eggs into the vegetable mixture.
- Finish the dish: Pour in the prepared tamari mixture along with the frozen edamame. Cook for a few minutes until the edamame is heated through and the flavors have melded. Turn off the heat and stir in fresh lime juice. Adjust seasoning according to taste.
- Serve: Portion the cauliflower fried rice onto serving plates. Top each portion with a fried egg if desired. Garnish with sesame seeds and microgreens. Serve alongside sriracha for added heat and enjoy a nutritious, flavorful meal.
Notes
- To rice the cauliflower, pulse florets in a food processor until they resemble rice grains.
- Kimchi adds a spicy, fermented flavor; substitute with sauerkraut or omit if preferred.
- Use tamari for a gluten-free soy sauce alternative.
- Adjust sriracha quantity according to heat preference or omit for milder flavor.
- For a vegan version, omit eggs and replace scrambled and fried eggs with tofu scramble or additional vegetables.
Keywords: cauliflower fried rice, low-carb fried rice, gluten-free recipe, healthy stir fry, vegetarian fried rice, kimchi fried rice, easy cauliflower rice recipe
