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Cauliflower Fried Rice Recipe

Cauliflower Fried Rice Recipe
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★★★★★

4.7 from 19 reviews

A light and flavorful Cauliflower Fried Rice recipe that uses riced cauliflower as a healthy, low-carb alternative to traditional rice. Packed with shiitake mushrooms, carrots, kimchi, and edamame, it’s elevated with fresh ginger, garlic, and a zesty tamari-lime sauce. Perfect for a quick, nutritious meal that’s both gluten-free and vegetarian-friendly.

Ingredients

Scale

Sauce

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

Vegetables & Aromatics

  • 2 teaspoons avocado oil
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 1 large carrot, diced
  • 1/4 teaspoon sea salt
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped fresh ginger
  • 1/4 cup chopped kimchi
  • 1 small head of cauliflower, riced (about 4 cups)
  • 1 bunch scallions, chopped
  • 1/2 cup frozen edamame
  • 1 1/2 teaspoons fresh lime juice

Eggs & Garnishes

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

Instructions

  1. Prepare the Sauce: In a small bowl, whisk together the rice vinegar, tamari, and toasted sesame oil until well combined. Set this savory-sour mixture aside; it will bring depth to the dish later.
  2. Cook the Vegetables: 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 8 minutes or until the vegetables are tender and beginning to caramelize.
  3. Add Aromatics and Cauliflower Rice: Stir in the chopped garlic, fresh ginger, and kimchi to the skillet. Then add the riced cauliflower and chopped scallions. Toss everything together thoroughly to combine all the flavors.
  4. Incorporate the Eggs: Create a well in the center of the pan. Pour in the beaten eggs and allow them to partially set before stirring to scramble. Once cooked through, mix the scrambled eggs evenly into the cauliflower mixture.
  5. Finish with Sauce and Edamame: Pour in the prepared tamari sauce mixture and add the frozen edamame. Cook, stirring frequently, until the edamame is heated through. Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning if necessary.
  6. Serve and Garnish: Divide the cauliflower fried rice onto serving plates. Top each with a fried egg if using. Garnish with a sprinkle of sesame seeds and fresh microgreens. Serve with sriracha on the side for added heat and flavor.

Notes

  • This recipe is naturally gluten-free when using tamari instead of soy sauce.
  • For a vegan version, omit the eggs or replace them with scrambled tofu.
  • If fresh cauliflower is unavailable, frozen riced cauliflower can be used but may release more moisture.
  • Adjust the amount of kimchi according to your spice and sourness preference.
  • Adding a fried egg on top adds richness but is optional if you prefer it lighter.
  • Make sure to drain any excess water from riced cauliflower to avoid sogginess.

Nutrition

Keywords: Cauliflower Fried Rice, low carb, gluten free, vegetarian, healthy fried rice, kimchi recipe, shiitake mushrooms, quick dinner, Asian fusion

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