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–+ servings
cauliflower fried rice recipe.

Cauliflower Fried Rice

Rika
This cauliflower fried rice is a great low-carb alternative to traditional fried rice. It's not only healthier but also tastier than take-out. A guilt-free Chinese food you can enjoy at home without ruining your diet!
4.91 from 11 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Dish
Cuisine Chinese
Servings 4
Calories 326 kcal

Ingredients
 

  • 2 pounds fresh cauliflower, (grated)
  • 3 large eggs, (lightly beaten)
  • 16-20 fresh shrimp
  • 1 cup frozen peas and carrot
  • ¼ cup chopped scallions, white and light green parts only
  • ¾ cup chopped scallions, green part only
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 3-4 tablespoons low-sodium soy sauce
  • 2 teaspoons sesame oil, (pr more to taste)
  • 1 tablespoon Shao-Xing wine, (or skip if it's not available)
  • a pinch of salt and black pepper, (to taste)
  • 4 tablespoons + 2 teaspoons neutral oil , (divided - such as canola, vegetable, or peanut oil)

Instructions
 

  • In a large skillet, heat 2 teaspoon of oil over medium heat. Scramble the eggs with a pinch of salt until fluffy but still slightly underdone. Transfer to a plate, and set aside.
  • In the same skillet, heat 1 tablespoon of oil over medium-high heat. Cook the shrimp with a small pinch of salt until half cooked. Transfer to a plate, and set aside.
  • In a large skillet, heat 3 tablespoons of oil over high heat. Cook the white and light green parts of scallions, and ginger for about 1 minute. Add the minced garlic and stir for 30 seconds. 
  • Add the frozen peas and carrots. Cook until they are no longer frozen, for about 2 minutes. Add the grated cauliflower, cook, and keep stirring for 4 minutes. 
  • Add the soy sauce, Shao Xing wine, and sesame oil. Put the shrimp and eggs into the work. Continue cooking for a few minutes until the shrimp are fully cooked and the cauliflower rice is tender-crisp. Adjust the seasoning with salt and black pepper if needed.

Notes

Shrimp. If you're not a big fan of shrimp, you can use any seafood, or meat, or even skip the protein altogether. This cauliflower fried rice will taste good with or without the additional protein. 
Please keep in mind that if you are going to use raw protein, you need to pre-cook it first before stir-frying with the other ingredients. If the protein is fully cooked, such as leftover rotisserie chicken, just stir-fry it together at step #5 (no need for pre-cooking). 
Cauliflower. If you are going to use frozen cauliflower, follow these steps to prevent soggy cauliflower fried rice. 
  1. Do not defrost the frozen cauliflower. You just need to thaw the cauliflower slightly so you can break up the chunks. 
  2. Squeeze out all the moisture with a clean kitchen towel before stir-frying.
  3. Stir fry the cauliflower a bit longer until the extra moisture is gone before adding the remaining ingredient, which will again prevent mushy cauliflower fried rice.
Spicy. If you love spicy, you can use a small amount of Sriracha or ground/dried pepper. 
Soy sauce. To add saltiness to the dish, just add a small amount of salt. Do not go overboard with soy sauce or all you’ll taste is soy sauce.
Shao-Xing wine. It's available at Asian grocers or selects Kroger/Ralph's stores. I bought the cooking wine from my local Asian store for about $1.99-$3.99/ bottle. 
The best substitution for Shao-Xing wine is dry sherry or skip it or skip if you don't have any of these products.
Storing. Cool the cauliflower fried rice quickly then put it in an airtight container. Properly stored, leftover fried rice will last 4-5 days in the fridge or up to 2 months in the freezer.
Reheating.
  1. Reheat the leftover cauliflower fried rice in a microwave. Put the leftover on a plate. Cover the dish with a microwave-safe lid or wet paper towel then reheat the leftover cauliflower fried rice in a microwave for 20 seconds. Open the microwave's door and stir the rice. Repeat this process in 20-second intervals until the rice is steaming hot.
  2. Reheat the cauliflower fried rice by refrying it in a frying pan. Heat a small amount of butter over medium-high heat. Add the leftover cauliflower fried rice into the pan and stir the rice regularly until steaming hot. If the rice is too dry, you can add about 1 tablespoon of water into the mixture.
  3. Reheat the cauliflower fried rice in the oven. Preheat the oven to 300°F. Put the leftover fried rice on the baking dish then cover with aluminum foil or an oven-safe lid. Reheat the leftover cauliflower fried rice in the oven for about 15 minutes or until hot.
 

Nutrition

Calories: 326kcalCarbohydrates: 19gProtein: 13gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 146mgSodium: 591mgPotassium: 929mgFiber: 7gSugar: 5gVitamin A: 3776IUVitamin C: 119mgCalcium: 108mgIron: 3mg
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