Dinner · Lunch
Cauliflower Fried Rice
Riced cauliflower stir-fried with eggs, peas, carrot and green onions in about 20 minutes.
⏱ 22 min (10 min prep, 12 min cooking)
🍽 Serves 4 · about 1 1/2 cups
quickleftovers
vegetariandairy free
ContainsEggs, Wheat, Soybeans, Sesame. Check the labels on what you buy; brands differ.
Ingredients
Fried rice
- 2 tbsp Canola oil
- 3 Eggs, large, beaten
- 1 Carrots, finely diced
- 4 Green onions, sliced, whites and greens separated
- 2 clove Garlic, minced
- 1 tsp Fresh ginger, peeled and grated
- 24 oz Frozen riced cauliflower
- 1 cup Frozen peas
- 3 tbsp Low-sodium soy sauce
- 2 tsp Toasted sesame oil
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large skillet or wok, spatula.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the eggs and scramble until no liquid egg remains (160°F). Move to a plate.
- Add the rest of the oil, the carrot and the green onion whites and cook 3 minutes. Stir in the garlic and ginger for 30 seconds.
- Add the cauliflower rice straight from the freezer and the peas. Cook 6 to 8 minutes, stirring now and then, until hot and most of the moisture has cooked off.
- Stir in the soy sauce, sesame oil, eggs and green onion greens. Serve hot.
🌡 Safe temperaturesEgg dishes 160°F; Leftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadChop the vegetables up to 2 days ahead. Leftovers keep 3 days in the fridge; reheat to 165°F.
↺ LeftoversPack for lunch and reheat to 165°F; add leftover chicken or shrimp.
🧒 With kidsKids can crack and beat the eggs and measure the peas.
Gluten-free swapUse tamari labeled gluten-free.
Meatless swapAlready meatless; add diced cooked chicken with the soy sauce for a meat version.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.