Description
This cauliflower fried rice recipe offers a healthy, low-carb alternative to traditional fried rice, using frozen cauliflower as the base. Enhanced with peas, carrots, green onions, and a flavorful soy and oyster sauce blend, this easy-to-make dish comes together quickly on the stovetop and delivers a satisfying meal that’s perfect for busy weeknights or anyone seeking a nutritious twist on a classic favorite.
Ingredients
Vegetables
- 10 ounces frozen cauliflower
- 1/2 cup frozen peas and carrots
- 2 stalks green onion, sliced
- 1/4 cup diced yellow onion
Egg
- 1 large egg
Flavorings and Sauces
- 2 teaspoons minced garlic
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce (or substitute with dark soy sauce)
- Salt and pepper to taste
- Vegetable oil for cooking
Instructions
- Prep cauliflower rice, peas, and carrots: If using frozen cauliflower, microwave the bag for just over half the recommended time, then carefully cut a corner and squeeze out all excess water to avoid soggy rice. Set aside. Cook the frozen peas and carrots by removing ice, draining thoroughly, and combining them with diced yellow onion and sliced green onions.
- Make the sauce slurry: Mix together soy sauce and oyster sauce (or dark soy sauce if substituting) to form a flavorful slurry to coat the rice during cooking.
- Cook the egg: Heat a pan or wok over medium heat and add a little vegetable oil. Beat the egg and scramble it thoroughly in the pan, then remove and set aside.
- Sauté the vegetables: Add more oil to the pan, then sauté the diced onion, green onion, minced garlic, peas, and carrots. Season with salt and pepper (start with about 1/4 teaspoon each). Cook until the diced onion becomes translucent, then remove the vegetables from the pan.
- Cook the cauliflower rice: Increase heat to medium-high, add a bit more oil, then add the cauliflower rice to the pan. Break up the clumps and cook for about one minute to start toasting the rice.
- Add sauce and combine: Pour the soy and oyster sauce slurry over the rice and quickly mix to coat evenly before it burns. Lower the heat back down.
- Finish and serve: Return the cooked egg and sautéed vegetables to the pan. Toss everything together thoroughly, cooking for about another minute to blend flavors. Remove from heat and serve immediately.
Notes
- Using frozen cauliflower is easier and helps reduce excess moisture compared to fresh cauliflower rice.
- If using fresh cauliflower, pulse it in a food processor until rice-sized pieces form, then cook briefly to remove moisture.
- Squeezing out extra water from the cauliflower rice is crucial to prevent soggy fried rice.
- Oyster sauce can be substituted with dark soy sauce for a vegetarian-friendly version.
- Adjust salt and pepper seasoning to taste, starting with small amounts as soy and oyster sauces already add saltiness.
