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When I need something tasty and light on a busy night but can’t wait for delivery, cauliflower fried rice always saves the day. You toss together some basic veggies and whatever you have in the pantry and it’s ready in no time. Totally hits that comfort food spot without leaving you feeling stuffed.
I first whipped this up after a rough day when all I wanted was something quick I could call my own. Now any time I say it’s cauliflower fried rice for dinner, my family gets so excited.
Tasty Ingredients
- Soy sauce: The flavor booster with that punchy saltiness. Go for naturally aged soy sauce when you can—it makes everything pop
- Cauliflower riced: Super sturdy and gives you a great bite. Fresh is best so check for zero brown spots and chop it or blitz in a food processor
- Sesame oil: Toasty, nutty scent that instantly makes things feel restaurant worthy. Toasted sesame oil has the richest aroma hands down
- Frozen peas: Fast, sweet, and bring a fun burst of green. Try to grab a bag that’s free of ice or clumps
- Carrots: For sweetness and a splash of orange. Stick to crisp ones for the best crunch
- Shallots and scallions: Shallots make things sweet and mellow and scallions add peppery snap. Pick ones that look bright and perky
- Eggs: They add richness and a bit of protein. If you can, use the freshest eggs for better color and taste
- Vegetable oil: Stops sticking and helps brown everything. Choose an oil that won’t cover up your other flavors
Simple Cooking Directions
- Bring Everything Together:
- Put the cooked eggs and vegetables back in with the cauliflower. Toss it all till it’s mixed and every bite’s got something good. Scatter the rest of your fresh scallions over the pan for color and crunch. Taste and splash in more soy sauce if you want. Serve while it’s still hot
- Get the Cauliflower Going:
- Drizzle sesame oil into the pan and swirl it around to coat. Tip in the riced cauliflower and the last bit of soy sauce. Stir it constantly so nothing gets soggy and everything heats evenly. Give it about five minutes, just until it’s soft but not mushy
- Veggie Sauté Next:
- Pouroil in the pan. Add diced carrots, minced shallots, and part of your scallions. Let them cook gently for five minutes—the carrots brighten up and the shallots start to smell sweet. Stir in your frozen peas; once they turn green and plump, move all the veggies onto the plate with your eggs
- Start with the Eggs:
- Heat a big skillet or wok to medium. Add some oil. Pour in your eggs (mix in a little soy sauce first). Let them slowly cook until just barely firm. Scoop them out and set aside
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Need to Know
Each time I make this dish, the moment that sesame oil hits the hot pan, I’m instantly back to childhood and those cozy weekend stir fries. The nutty smell totally fills the kitchen—still warms me up every time.
Leftovers and Storage
This dish is meal prep gold. Pop any leftovers into a tight container and stash in the fridge for three days tops. Warm it gently in a nonstick pan so the cauliflower keeps a bit of crunch.
Swaps and Substitutes
You can use chopped green beans or edamame if peas are missing. Out of shallots? Grab a sweet onion instead. If you want more greens, toss in some spinach near the end. For a gluten-free option, use tamari in place of soy sauce.
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How to Serve It
Dig in with a big bowl or serve next to tofu from the oven or some grilled shrimp for a real stir fry vibe. It’s also a great side with roast chicken or just pack it up for a quick, healthy lunch at work.
Food Traditions
Stir fried rice was always a brilliant way to stretch leftovers and make dinner out of not much. This cauliflower version keeps that spirit but turns it lighter and way more veggie forward.
Common Questions
- → Should I go for frozen or fresh cauliflower?
Both do the job! Pop fresh cauliflower in a food processor until it looks like rice, or just open a bag of frozen riced cauliflower and get cooking.
- → How can I stop my veggies from going soft?
Turn your heat up and only cook the veggies until they're just starting to get tender. That way, peas and carrots keep their bite and color.
- → Which soy sauce is best for this?
Use light or regular soy sauce here. They're just right for adding that classic flavor without taking over.
- → Any way to make this one vegan?
Yep! Skip the eggs and swap in tofu or extra veggies. Or finish with a handful of crunchy toasted cashews if you like.
- → What kinds of toppings are tasty here?
Go for sliced scallion greens, a splash of chili oil, or even some toasted sesame seeds to crank up the crunch.
- → What's the best way to save leftovers?
Let things cool off, pack 'em into a sealed container, and chill in the fridge up to three days. Warm back up in a skillet or nuked.