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- Cauliflower - Olive oil - Onion, garlic, bell peppers - Peas and eggs To start, the main star is the cauliflower. It replaces traditional rice and adds nutrition. Use a medium head for best results. Next, olive oil helps sauté the veggies. It gives a nice flavor without overpowering the dish. Onion and garlic add a savory base. When you sauté them, they become sweet and fragrant. Bell peppers bring color and crunch. You can use any combination of red, yellow, or green. Peas add a pop of sweetness, and eggs round out the dish, providing protein. - Soy sauce (or tamari) - Sesame oil - Salt and pepper - Green onions and sesame seeds Seasonings play a big role in flavor. Soy sauce or tamari gives a salty kick. Tamari is perfect for those needing a gluten-free option. Sesame oil adds a nutty depth that makes this dish special. Don’t forget salt and pepper to taste! They balance the flavors. For garnishing, green onions add freshness. Sesame seeds, if you choose to use them, add a nice crunch. Together, these ingredients create a colorful and tasty meal. For the full recipe, check the section above. To rice cauliflower, start by removing the leaves and stem. Chop the cauliflower into smaller florets. Then, place the florets in a food processor. Pulse them until they look like small grains of rice. This method is quick and easy. If you don’t have a food processor, you can use a box grater. Just grate the florets on the large holes. This method works well, too, but it takes a bit longer. After you rice the cauliflower, set it aside for later. Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add a small onion, finely chopped. Sauté the onion for about 2-3 minutes. It should become soft and translucent. Next, add two cloves of minced garlic and one cup of diced bell peppers to the skillet. Stir and cook for another 3-4 minutes. The peppers should soften, adding color and flavor to the dish. Now, push the vegetables to one side of the skillet. Pour in two lightly beaten eggs into the empty space. Scramble the eggs until they are fully cooked. Once scrambled, mix the eggs with the vegetables. Add the riced cauliflower to the skillet along with one cup of frozen peas. Stir everything together well. Cook for about 5-7 minutes, stirring occasionally. The cauliflower should be tender but not mushy. Finally, drizzle three tablespoons of soy sauce and one teaspoon of sesame oil over the mixture. Stir again to combine. Season with salt and pepper to taste. Cook for an additional 1-2 minutes to let the flavors blend. For the full recipe, refer to the instructions provided earlier. To keep your cauliflower fried rice from becoming mushy, follow these tips: - Rice the cauliflower well. Use a food processor for even-sized grains. You can also use a box grater if you prefer. - Cook it fast. Aim for medium-high heat to get a nice sear. This keeps the cauliflower firm. - Watch your time. Cook the cauliflower for about 5-7 minutes. Stir often but don’t overcook it. You can make your cauliflower fried rice unique by adding proteins and veggies: - Proteins. Chicken, shrimp, or tofu work great. Cook them separately first, then add them back to the skillet. - Veggies. Try carrots, broccoli, or snap peas. Use what you have on hand or what you like best. Serve your cauliflower fried rice with these ideas: - Accompaniments. Pair it with a fresh salad or your favorite sauce. A drizzle of soy sauce adds great flavor. - Best temperatures. Enjoy it hot right off the stove. It tastes best when served fresh. For a full recipe and more details, check out the Full Recipe section. {{image_2}} Cauliflower fried rice is a great low-carb dish. You use riced cauliflower instead of regular rice. This keeps the carbs low while still giving you a filling meal. Ricing cauliflower is easy and quick. Just pulse it in a food processor or grate it. For gluten-free options, use gluten-free soy sauce. Tamari is a perfect choice. It tastes great and keeps your dish gluten-free. You can boost the flavor easily. Try adding spices like ginger or chili flakes. Ginger adds warmth, while chili flakes give a nice kick. Adding these spices can change the whole taste of your dish. You can also explore different cuisines. For example, add curry powder for an Indian twist. Or, try some cumin for a Mexican flair. These variations keep your meals interesting and fun! Prepping cauliflower fried rice in advance is smart. You can save time on busy days. Make a big batch and store it for later. Just follow the recipe, then let it cool before packing it away. When it comes to storing leftovers, use airtight containers. This keeps your dish fresh. Cauliflower fried rice lasts about 3-4 days in the fridge. You can also freeze it for longer storage. Just remember to reheat it well to keep the texture nice. For the full recipe, check out the recipe section above. To keep your cauliflower fried rice fresh, store it in airtight containers. This helps prevent moisture loss and keeps flavors intact. In the fridge, it lasts about 3 to 4 days. Make sure to let it cool before sealing the container. This helps avoid sogginess. If you want to store it longer, freezing is a great option. Divide the fried rice into portions and place them in freezer-safe bags. Remove as much air as you can to prevent freezer burn. When you're ready to eat, thaw it in the fridge overnight. To reheat, use a skillet over medium heat. Add a splash of water to help steam it and keep the texture nice. Stir often until it’s heated through. Enjoy your tasty, homemade meal again anytime! For the full recipe, check out the details above. Yes, you can make cauliflower fried rice vegan. To do this, you need to replace the eggs. Use tofu or chickpea flour instead. - Tofu: Mash firm tofu and cook it in the skillet. This gives a good texture and protein. - Chickpea flour: Mix chickpea flour with water to make a batter. Cook it in the skillet like scrambled eggs. These swaps keep the dish delicious and nutritious. You can make cauliflower rice ahead of time. Here are some tips for prepping and storing it: - Rice the cauliflower: First, chop the cauliflower into florets. Use a food processor or a grater to rice it. - Store in the fridge: Keep the riced cauliflower in an airtight container. It stays fresh for 3-4 days. - Freezing: You can freeze the riced cauliflower for up to a month. Just spread it out on a baking sheet, freeze, and then transfer to a freezer bag. Prepping ahead saves time on busy days. Cauliflower fried rice pairs well with many dishes. Here are some ideas: - Proteins: Serve with grilled chicken, shrimp, or tofu for a hearty meal. - Side dishes: A fresh salad or steamed vegetables complement the dish. - Sauces: Try adding a drizzle of sriracha or sweet chili sauce for extra flavor. These pairings enhance your meal and make it even more enjoyable. We covered how to make delicious cauliflower fried rice. Start with fresh ingredients like cauliflower, olive oil, and your favorite vegetables. Follow the steps I shared to prepare and cook. Don’t forget the tips for great texture and customization options. This dish is not only tasty but also healthy. You can even meal prep it for the week. Enjoy your cooking, and make this recipe your own!

Cauliflower Fried Rice

Discover how to make delicious Cauliflower Fried Rice that’s both healthy and satisfying! This easy recipe features riced cauliflower, vibrant vegetables, and savory flavors, perfect for a quick weeknight meal or a nutritious side dish. In just 20 minutes, you can whip up a dish that the whole family will love. Ready to upgrade your dinner routine? Click through to explore the full recipe and give this tasty dish a try!
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Ingredients
  

1 medium head of cauliflower, riced

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup mixed bell peppers, diced (red, yellow, green)

1 cup frozen peas

2 large eggs, lightly beaten

3 tablespoons soy sauce (or tamari for gluten-free)

1 teaspoon sesame oil

Salt and pepper to taste

2 green onions, chopped for garnish

Sesame seeds for garnish (optional)

Instructions
 

Start by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower and chop it into florets. In a food processor, pulse the florets until they resemble grains of rice. Set aside.

    Heat the olive oil in a large skillet or wok over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.

      Add minced garlic and diced bell peppers to the skillet, cooking for another 3-4 minutes until the peppers soften.

        Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty space and scramble them until fully cooked. Once scrambled, mix them with the vegetables.

          Add the riced cauliflower to the skillet along with the frozen peas. Stir everything together and cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.

            Drizzle the soy sauce and sesame oil over the mixture and stir to combine. Season with salt and pepper to taste.

              Cook for an additional 1-2 minutes to heat through and allow the flavors to meld.

                Remove from heat, garnish with chopped green onions and sesame seeds if desired.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4