Chili-Garlic Cauliflower Fried “Rice Recipe
A flavorful and spicy cauliflower fried rice featuring a zesty chili-garlic sauce and aromatic scallions, perfect as a low-carb, grain-free alternative to traditional fried rice. This quick skillet-cooked dish combines riced cauliflower with savory tamari and toasted sesame oil for a deliciously satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Vegetables
- 1 medium head of cauliflower
- 2/3 cup sliced scallions
Oils & Sauces
- 1/2 tablespoon virgin coconut oil
- 4 tablespoons low-sodium tamari or soy sauce
- 2 1/2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 to 1 1/2 tablespoons chili-garlic sauce, or to taste
Instructions
- Prepare Cauliflower: Cut and trim the cauliflower into florets to prepare for ricing.
- Rice Cauliflower: Rice the cauliflower by processing it in a food processor with a grater attachment, pulsing with an s-blade, or grating by hand using a cheese grater to achieve rice-sized pieces.
- Squeeze Out Moisture: Transfer the riced cauliflower to a clean cheesecloth or nut-milk bag, twist, and squeeze out as much water as possible (about 1/4 to 1/2 cup) by working for 5-10 minutes to prevent sogginess.
- Heat Oil: Add virgin coconut oil to a large skillet and heat over medium heat to prepare for cooking the vegetables.
- Sauté Scallions: Add sliced scallions to the heated skillet and cook for 3-4 minutes, stirring occasionally to soften and release their flavor.
- Cook Cauliflower Rice: Add the squeezed riced cauliflower to the skillet and cook for 4-5 minutes, stirring occasionally to evenly heat and slightly soften the cauliflower.
- Mix Sauce: Meanwhile, whisk together tamari or soy sauce, rice vinegar, toasted sesame oil, and chili-garlic sauce in a small bowl until well combined.
- Add Sauce and Finish Cooking: Pour the sauce into the skillet with the cauliflower mixture, increase heat to medium-high, and cook for an additional 5-7 minutes, stirring frequently until the cauliflower rice develops a golden color throughout.
- Serve: Divide the cauliflower fried rice between bowls and garnish with fresh scallions if desired.
- Store Leftovers: Refrigerate any leftover cauliflower fried rice in an airtight container for later enjoyment.
Notes
- Be sure to squeeze out as much water as possible from the riced cauliflower to avoid a soggy dish.
- You can adjust the amount of chili-garlic sauce to suit your preferred spice level.
- This recipe is naturally gluten-free when using tamari instead of soy sauce.
- For added protein, consider serving with tofu, tempeh, or a fried egg on top.
- Leftovers keep well refrigerated for up to 3 days.
