Cauliflower Fried Rice

I have been wanting to try this for a while now. We love inventive recipes and to substitute cauliflower for rice I thought was genius in this Cauliflower Fried Rice. There have been a few recipes like this floating around. So, when I saw a bag of already finely chopped cauliflower I had to come up with a recipe to share with you. 

Who doesn’t love a great Chinese takeout but now you can make this at home! Add to this dish a fantastic Asian Skillet Stir Fry and maybe some store-bought dumplings or spring rolls to round out the feast! You will spend a lot less than takeout!! Want another delicious cauliflower dish for the holidays? Try our Cheesy Cauliflower Casserole, so delicious!!

Doesn’t this Cauliflower Fried Rice look amazing? Full of wonderful Asian flavors, this recipe really amazed my family, they loved it. Traditional ingredients are used as in true fried rice including a little egg scrambled right in the wok. Do I need a wok to cook this, well, no, a large saute pan would work just as well, but invest in a wok you will use it over and over again and you can find them easily and inexpensively. 

This tastes exactly like yummy Chinese takeout fried rice but with a lot lower carbs and a lot less fat than is used in a commercial kitchen. Peas are higher in carbs so if you are on a low-carb diet you may want to omit them or put in less if desired. This recipe is gluten-free too as long as your soy sauce is. 

Garlic, ginger, soy sauce, and sesame oil give this dish a burst of flavor. It is easy to make and requires just simple to find ingredients. Most of you just might have it on hand already!!

Mushroom Cauliflower "Fried Rice"

Tara Noland

Do you want to opt for a lower carb side for an Asian dinner then try Mushroom Cauliflower "Fried Rice". This recipe has all the flavor and more of a traditional fried rice.

4.80 from 5 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Cuisine Asian

Servings 4 servings

Calories 144 kcal

Ingredients

 

• 1 Tbsp. canola or vegetable oil
• 2 tsp. each minced garlic and ginger
• 2 cups white mushrooms sliced
• 14 oz. cauliflower finely chopped or grated
• 1/2 cup frozen peas thawed (optional)
• 2 eggs beaten
• 2 tsp. sodium-reduced soy sauce gluten-free if needed
• 1 tsp. sesame oil
• 3 green onion sliced
• Parsley chopped for garnish
• Salt and pepper

Instructions

 

• In a wok or large non-stick saute pan add the oil over medium-high heat.
• Cook the garlic and ginger for 1 min. stirring. Then add in the mushrooms and cook for 3 min.
• Add the cauliflower and cook until tender 5-7 min. Season with salt and pepper.
• Add in the peas and stir. Make an open circle in the middle of the pan, add a tsp. of oil and scramble the eggs in the center and then incorporate it into the cauliflower.
• Season with soy sauce and sesame oil. Adjust seasoning if necessary.
• Garnish with green onion and parsley and serve.

Nutrition

Serving: 1Calories: 144kcalCarbohydrates: 13gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 93mgSodium: 288mgFiber: 5gSugar: 5g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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