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Cauliflower Fried Rice Recipe

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4.2 from 1 review

This flavorful Cauliflower Fried Rice recipe offers a healthy, low-carb twist on traditional fried rice. Packed with fresh vegetables, shiitake mushrooms, and a tangy kimchi kick, it’s cooked quickly in a skillet and topped with optional fried eggs and garnished with sesame seeds and microgreens for added texture and taste.

Ingredients

Sauce and Oils

  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons avocado oil

Vegetables and Aromatics

  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 1 large carrot, diced
  • ¼ teaspoon sea salt
  • 2 garlic cloves, chopped
  • 1 tablespoon chopped fresh ginger
  • ¼ cup chopped kimchi
  • 1 small head of cauliflower, riced
  • 1 bunch scallions, chopped
  • ½ cup frozen edamame

Eggs and Garnishes

  • 2 eggs, beaten
  • Fried eggs, for topping (optional)
  • Sesame seeds, for garnish
  • Microgreens, for garnish
  • Sriracha, for serving

Additional Flavor

  • 1½ teaspoons fresh lime juice

Instructions

  1. Prepare the sauce mixture: In a small bowl, combine the rice vinegar, tamari, and toasted sesame oil. Mix well and set aside to use later.
  2. Cook mushrooms and carrots: Heat the avocado oil in a large nonstick skillet over medium heat. Add the sliced shiitake mushrooms, diced carrot, and sea salt. Cook, stirring occasionally, for approximately 8 minutes until the vegetables are softened and slightly caramelized.
  3. Add aromatics and kimchi: Stir in the chopped garlic, fresh ginger, and chopped kimchi into the skillet. Mix well to release their flavors.
  4. Incorporate cauliflower rice and scallions: Add the riced cauliflower and chopped scallions into the skillet. Stir everything together to combine evenly.
  5. Cook and scramble the eggs: Make a well in the center of the skillet and pour in the beaten eggs. Allow them to set slightly, then scramble and mix the eggs thoroughly into the cauliflower mixture, making sure they are evenly distributed.
  6. Add tamari sauce and edamame: Pour in the prepared tamari and vinegar sauce mixture along with the frozen edamame. Stir and cook until the edamame are heated through, about 2 to 3 minutes.
  7. Finish with lime juice and seasoning: Turn off the heat, stir in fresh lime juice, and adjust seasoning to taste if needed.
  8. Serve with garnishes: Portion the cauliflower fried rice onto plates. Top each serving with an optional fried egg. Garnish with sesame seeds and microgreens. Serve with sriracha on the side for added heat.

Notes

  • Ricing the cauliflower can be done using a food processor or a box grater.
  • For a vegan version, omit the eggs and use scrambled tofu instead.
  • If you don’t have tamari, soy sauce is a suitable substitute but may increase sodium content.
  • Add more or less sriracha according to your heat preference.
  • Using fresh lime juice brightens the flavors, so avoid bottled lime juice if possible.

Find it online: https://yumntasty.com/cauliflower-fried-rice-recipe/