25 minutes
A healthy and flavorful low-carb alternative to traditional fried rice, featuring grated cauliflower stir-fried with eggs, vegetables, and savory Asian sauces.
Cauliflower, shredded
0 lb
Large Eggs, beaten
each
pinches
tablespoons
Red Onion, finely chopped
each
Fresh Ginger, minced
cups
Garlic Clove, minced
each
Fresh Cilantro, chopped
cups
Large Scallions, thinly sliced
each
Carrot, julienned or shredded
cups
tablespoons
tablespoons
Sambal Oelek
tablespoons
1. Prepare Cauliflower
Quarter the cauliflower and use a box grater to shred it into rice-like pieces.
2. Cook Eggs
Crack the eggs into a medium bowl, add a pinch of salt, and whisk them together until well combined. Cook in a skillet over medium heat for 1 to 2 minutes until lightly browned and nearly set. Remove from the skillet and set aside.
3. Sauté Onion, Ginger, and Garlic
In the same skillet, add canola oil and cook the red onion until soft and translucent, about 3 minutes. Add the minced ginger and garlic and cook for another 1 to 2 minutes until fragrant.
4. Stir-Fry Cauliflower
Add the shredded cauliflower to the skillet and cook for about 5 minutes over high heat until crisp-tender.
5. Combine Ingredients
Return the cooked eggs to the skillet along with cilantro, scallions, and carrot. Add lime juice, soy sauce, and sambal oelek, and combine well.
Make sure to pulse the cauliflower in the food processor until it resembles rice granules but be cautious not to over-process it into a mush. Aim for a uniform texture similar to al dente rice, as this will ensure it cooks evenly and maintains a pleasant bite.
Use a wok or a large skillet with good heat retention and cook on high heat to achieve a nice char and smokey flavor typical to traditional fried rice. Make sure your pan is sizzling hot before adding the oil. This prevents the cauliflower from steaming and ensures it fries.
After processing the cauliflower, spread it onto a kitchen towel or paper towels to remove excess moisture. This step prevents your "rice" from becoming soggy and allows it to achieve a desirable texture while cooking.
Have all your ingredients prepped and within reach before you start cooking (mise en place). Fried rice, even in cauliflower form, benefits greatly from quick cooking. Chopping your aromatics (ginger, garlic, onion) and vegetables beforehand ensures that each ingredient is added at the right moment for optimal flavor and texture.
Start by sautéing aromatic ingredients like ginger, garlic, and onions first before adding vegetables and then the cauliflower rice. Each ingredient releases its essence and contributes to the layering of flavors.
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