Cauliflower Fried Rice Recipes

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CAULIFLOWER FRIED RICE



Cauliflower Fried Rice image

Recipe video above. This is how you make cauliflower rice totally delicious - by making Cauliflower Fried Rice! The trick is to cook it hard and fast, just like real fried rice, and to ensure the cauliflower rice are "cooked rice size" rather than blitzed into tiny couscous-size grains. This gives it a real fried rice mouthfeel and eating experience!

Provided by Nagi

Categories     Sides

Time 20m

Number Of Ingredients 12

1.5 tbsp oil (, separated (vegetable, canola, peanut))
3 garlic cloves (, minced)
1/2 onion (, finely chopped)
75g/ 2.5 oz ham or bacon (, diced)
1 1/2 cups frozen diced peas, carrots, corn ((mix, or other diced fresh veg of choice))
400g (4 cups) cauliflower rice, raw ((Note 1))
2 eggs (, lightly whisked)
2 green onions (, finely sliced)
1 tbsp Mirin (or Chinese Cooking Wine) ((sub dry sherry or cooking sake) (Note 2))
1 tbsp Oyster Sauce ((sub Hoisin))
1.5 tbsp soy sauce (, light or all purpose (Note 3))
1 tsp sesame oil (, toasted)

Steps:

  • Heat 1 tbsp oil in a large skillet over high heat.
  • Add garlic and onion, cook for 30 seconds.
  • Add ham, cook for 1 minute to release flavour.
  • Add frozen vegetables, cook 2 minutes until carrot is almost cooked.
  • Add cauliflower and Sauce. Cook, stirring regularly, for 4 minutes until sauce is reduced and cauliflower is almost cooked - firm, tender crisp, not soft and mushy.
  • Push the cauliflower to one side of the skillet. Add 1/2 tbsp oil, let it heat up briefly, then pour in egg.
  • Leave for 10 seconds, then leisurely scramble it. Once almost cooked, mix egg through cauliflower.
  • Toss through green onions then serve immediately!

Nutrition Facts : Calories 144 kcal, Carbohydrate 13 g, Protein 9 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 660 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CAULIFLOWER FRIED 'RICE'



Cauliflower Fried 'Rice' image

This is a low-carb option for those who want all the flavor of Chinese fried rice but none of the guilt.

Provided by John Melinte

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Rice

Time 45m

Yield 6

Number Of Ingredients 10

2 cups frozen peas
½ cup water
¼ cup sesame oil, divided
4 cups cubed pork loin
6 green onions, sliced
1 large carrot, cubed
2 cloves garlic, minced
20 ounces shredded cauliflower
6 tablespoons soy sauce
2 eggs, beaten

Steps:

  • Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
  • Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
  • Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
  • Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
  • Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

Nutrition Facts : Calories 366.5 calories, Carbohydrate 15.8 g, Cholesterol 131.9 mg, Fat 19.2 g, Fiber 5.3 g, Protein 33.3 g, SaturatedFat 4.9 g, Sodium 1065.4 mg, Sugar 6.3 g

CAULIFLOWER FRIED RICE



Cauliflower Fried Rice image

It looks like rice, it tastes like rice, but it's not! And no one will ever know, unless you tell them. This quick and easy Fried Rice recipe tastes like it just came from your favorite Chinese restaurant. Serve as a side or add cooked chicken, pork or shrimp for a fast and easy main dish.

Provided by Green Giant

Categories     Trusted Brands: Recipes and Tips

Time 13m

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
1 large clove garlic, crushed
½ teaspoon grated fresh ginger
1 (12 ounce) package Green Giant® Riced Cauliflower Medley
2 tablespoons soy sauce
1 egg, lightly beaten and scrambled

Steps:

  • Heat vegetable oil in a large nonstick skillet and cook garlic and ginger over medium heat 1 minute.
  • Add Green Giant Riced® Cauliflower Medley and cook 5 minutes, stirring frequently, or until vegetables are until tender-crisp.
  • Stir in soy sauce and cook 1 minute.
  • Stir in cooked egg and continue cooking 1 minute or until heated through.

Nutrition Facts : Calories 86.9 calories, Carbohydrate 6.4 g, Cholesterol 42.2 mg, Fat 5.3 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 498.3 mg, Sugar 0.4 g

CAULIFLOWER FRIED RICE



Cauliflower Fried Rice image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 head of cauliflower, stem removed, head cut into florets
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
3 green onions, sliced thin
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon chili paste, plus more if desired
1/2 cup shredded carrots
1 cup packed baby spinach
1/4 cup low-sodium soy sauce
2 tablespoons butter
4 eggs
Sriracha (if desired)
2 tablespoons toasted sesame seeds

Steps:

  • In batches, pulse the cauliflower in a food processor until rice-size crumbs form. Transfer to a bowl and set aside.
  • Put a large skillet over medium heat and add the vegetable oil and sesame oil. Add two-thirds of the green onions, the garlic, ginger and chili paste. Cook, stirring constantly, until fragrant, 2 to 3 minutes. Raise the heat to medium high and add the carrots and spinach; continue to cook, stirring, until the spinach has wilted, 1 to 2 minutes.
  • Continuing to stir constantly, add the cauliflower rice. Cook until the cauliflower is tender, 3 to 4 minutes. Pour in the soy sauce and stir, scraping the bottom of the skillet, until the liquid has evaporated, 2 to 3 minutes longer.
  • Meanwhile, melt the butter in a second skillet over medium heat. Crack in the eggs; as they cook, spoon hot butter over the whites of the eggs so that the whites set without flipping. Towards the end of cooking, carefully spoon hot butter over the yolks and cook until the eggs reach the desired doneness.
  • Remove the pan with the cauliflower from the heat, drizzle with sriracha, and sprinkle with the toasted sesame seeds and reserved green onions. Divide between 4 plates and top each serving with an egg.

CAULIFLOWER FRIED RICE



Cauliflower Fried Rice image

Here, cauliflower stands in for rice to recreate your favorite takeout classic but with fewer carbs. Our version is vegetarian, but it can easily be made with cooked bacon, diced ham or any other meat.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 medium head cauliflower (about 1 3/4 pounds), stems discarded, cut into 1-inch florets
1 tablespoon plus 2 teaspoons peanut oil, plus additional for oiling the pan
2 large eggs, well-beaten
4 ounces fresh shiitake mushrooms, stems discarded, sliced into 1/4-inch pieces
6 scallions, thinly sliced, 1 tablespoon reserved
1/4 cup coarsely grated carrot (from about 1 carrot)
1 large garlic clove, minced
1 1/2-inch piece ginger, peeled and minced
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
Kosher salt
1/2 cup frozen peas, defrosted in a strainer at room temperature and rinsed

Steps:

  • Preheat the oven to 425 degrees F. In 2 batches, break up the florets into a food processor and pulse until the mixture resembles couscous, 10 to 12 seconds. Spread the cauliflower out on a foil-lined, lightly oiled baking sheet and roast, stirring halfway through, until the cauliflower begins to soften and is golden in spots, about 15 minutes. Allow to cool 10 minutes, then transfer to a bowl.
  • Heat 2 teaspoons peanut oil in a well-seasoned wok or large nonstick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs and swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool and cut into 1/2-inch pieces.
  • Meanwhile, wipe out the pan with a paper towel and heat the remaining tablespoon peanut oil over high heat. Add the mushrooms, scallions and carrots and cook, stirring, 1 1/2 minutes. Add the garlic and ginger and cook, stirring, 1 minute more. Add the soy sauce, sesame oil, cauliflower and 1/2 teaspoon salt and cook, stirring often, for 2 to 3 minutes. Add the peas and reserved egg and cook, stirring, until heated through, 1 to 2 minutes. Top with the reserved scallions and serve immediately.

Nutrition Facts : Calories 187, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 93 milligrams, Sodium 979 milligrams, Carbohydrate 16 grams, Fiber 5 grams, Protein 9 grams, Sugar 6 grams

VEGGIE CAULIFLOWER FRIED RICE RECIPE BY TASTY



Veggie Cauliflower Fried Rice Recipe by Tasty image

Here's what you need: cauliflower, onion, red bell pepper, green bell pepper, yellow bell pepper, mushroom, salt, pepper, eggs

Provided by Alvin Zhou

Categories     Dinner

Yield 3 servings

Number Of Ingredients 9

1 head cauliflower
½ onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
2 cups mushroom, sliced
2 teaspoons salt
1 teaspoon pepper
3 eggs, beaten

Steps:

  • Remove all leaves and cut the cauliflower into small florets.
  • Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
  • In a large saucepan over medium-high heat, cook onions, bell peppers, mushrooms, salt, and pepper until vegetables are tender but not soft.
  • Add the cauliflower rice. Cook for about 3-4 minutes until the vegetables are incorporated evenly into the cauliflower.
  • Spread the rice towards the edge of the pan, creating a well in the center. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
  • Fold the eggs into the rice.
  • Enjoy!

Nutrition Facts : Calories 222 calories, Carbohydrate 29 grams, Fat 7 grams, Fiber 8 grams, Protein 15 grams, Sugar 12 grams

KIMCHI CAULIFLOWER FRIED RICE



Kimchi Cauliflower Fried Rice image

This healthier take on kimchi fried rice is one of my favorite recipes because it's customizable. If there's a vegetarian in the family, leave out the bacon and add your favorite veggies. -Stefanie Schaldenbrand, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 bacon strips, chopped
1 green onion, chopped
2 garlic cloves, minced
1 cup kimchi, chopped
3 cups frozen riced cauliflower
2 large eggs
1 to 3 tablespoons kimchi juice
Optional: Sesame oil and sesame seeds

Steps:

  • In a large skillet, cook bacon over medium heat until partially cooked but not crisp, stirring occasionally. Add green onion and garlic; cook 1 minute longer. Add kimchi; cook and stir until heated through, 2-3 minutes. Add cauliflower; cook and stir until tender, 8-10 minutes., Meanwhile, heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Stir enough kimchi juice into cauliflower mixture to moisten. Divide between 2 serving bowls. Top with fried eggs, additional green onions and, if desired, sesame seeds and oil.

Nutrition Facts : Calories 254 calories, Fat 17g fat (5g saturated fat), Cholesterol 204mg cholesterol, Sodium 715mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

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