Cauliflower Fried Rice
This cauliflower fried rice is a quick and healthy twist on a classic comfort food. Packed with vibrant flavors and customizable ingredients, it's perfect for a satisfying weeknight dinner or meal prep.
Ingredients
- 1 small head cauliflower or 1 (10- to 12-oz.) bag pre-riced cauliflower
- 3 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. mirin
- 1 tsp. granulated sugar
- 1/4 cup neutral oil
- 2 shallots, thinly sliced
- 2 large eggs, beaten to blend
- 1 carrot, cut into 1/4" matchsticks
- 3 cloves garlic, finely chopped
- 1/2 cup frozen peas
- Kosher salt
- Freshly ground black pepper
- 2 scallions, thinly sliced
- Sesame seeds, for serving (optional)
Instructions
- Prep the cauliflower: Cut your cauliflower head into florets and pulse in a food processor until rice-sized pieces form. If using pre-riced cauliflower, skip this step. Regardless, be sure to wring out excess moisture using a clean kitchen towel—it’s crucial for avoiding soggy rice.
- Make your sauce: In a small bowl, stir together soy sauce, mirin, and sugar, then set aside.
- Fry the shallots: Heat oil in a large skillet or wok over medium-high heat until shimmering. Add sliced shallots and fry until golden, about 1-2 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate. Reserve 1 tablespoon of oil in the pan.
- Scramble the eggs: Lower the heat slightly, pour in the beaten eggs, and gently scramble, breaking them into soft curds. Remove and set aside.
- In the same skillet, sauté carrot, peas, and garlic for 30 seconds, then stir in the cauliflower rice. Let this cook until just tender, 1-2 minutes.
- Raise the heat to high, pour in the reserved sauce, and stir until the liquid is almost evaporated, about 1 minute. Mix back in the scrambled eggs.
- Assemble and serve: Plate your rice and garnish with crispy shallots, scallions, and sesame seeds for an extra pop of flavor.
Notes
Optional recipe notes or tips.