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Fresh Cauliflower Fried Rice

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This easy homemade veggie dinner transforms cauliflower into a vibrant, rice-like stir-fry packed with colorful vegetables, savory aromatics, and a splash of sesame oil. It’s a healthy, quick, and customizable alternative to classic takeout fried rice that’s perfect for weeknights or meal prep.

Ingredients

Scale
  • 1 medium head cauliflower (about 1 1/2 lbs), trimmed and cut into florets
  • 2 large carrots, peeled and diced
  • 1 cup frozen peas
  • 1 red bell pepper, diced
  • 1/2 cup corn kernels, fresh or frozen (optional)
  • 2 green onions, sliced (white and green parts)
  • 1/2 cup shredded purple cabbage (optional)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 2 large eggs, lightly beaten (omit for vegan)
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon avocado or neutral oil
  • Optional garnishes: extra sliced green onions, sesame seeds, chili crisp or sriracha

Instructions

  1. Cut cauliflower into florets and pulse in a food processor until rice-sized pieces form (or grate on a box grater). Set aside.
  2. Dice carrots, bell pepper, and other veggies. Slice green onions and shred cabbage if using.
  3. Heat half the oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just set, 1-2 minutes. Remove eggs and set aside.
  4. Add remaining oil to the pan. Sauté garlic and ginger for about 30 seconds until fragrant.
  5. Add carrots and bell pepper. Stir-fry for 3 minutes until starting to soften.
  6. Add peas, corn, and cabbage (if using). Cook for another 2-3 minutes until veggies are crisp-tender.
  7. Increase heat to high. Add riced cauliflower and toss to combine. Spread out and let sit undisturbed for 2 minutes to toast, then stir and repeat for another 2-3 minutes until tender but not mushy.
  8. Pour in soy sauce, sesame oil, black pepper, and red pepper flakes. Toss to coat and cook for 1-2 more minutes, adjusting seasoning as needed.
  9. Add scrambled eggs and sliced green onions back to the pan. Toss everything together, taste, and adjust seasoning if needed.
  10. Serve hot, topped with sesame seeds and extra green onions. Add chili crisp or sriracha if desired.

Notes

For vegan, omit eggs and add edamame or tofu. Use tamari for gluten-free or coconut aminos for soy-free. Prep all veggies before cooking for efficiency. Cook on high heat and avoid overcrowding for best texture. If using frozen cauliflower rice, thaw and squeeze out excess moisture. Add a squeeze of lime at the end for brightness. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: cauliflower fried rice, healthy fried rice, veggie dinner, gluten-free, low carb, easy stir fry, vegetarian, meal prep, Asian recipe

Find it online: https://blipflavor.com/fresh-cauliflower-fried-rice-recipe-easy-homemade-veggie-dinner/