This cauliflower fried rice recipe comes from Crystal Tai of the wonderful HappyChomp blog. She writes, “Occasionally, I have leftover meats and veggies that aren’t enough individually to be their own meals, so what better idea than to make fried rice? Here I use grated cauliflower as my “rice,” but you literally don’t change the order of how you would cook any regular fried rice. It’s best to cook all of the other veggies and meats first, and then add the cauliflower last (just like regular fried rice), so it doesn’t get mushy.”
Cauliflower Fried Rice
- 1 small head of cauliflower
- Anything you want in your fried rice (such as onion, garlic, green onions, celery, mushrooms, cabbage, and ham)
- Olive oil or bacon fat
- 1 tablespoon soy sauce
- 1 egg (optional)
- Salt and freshly ground black pepper
- chopped green onions for garnish
- Grate the cauliflower using a food processor or blender. If you don’t have either, you can use a cheese grater.
- Dice the other ingredients you want to add to the fried rice.
- Add several tablespoons of oil to a large sauté pan on medium heat. Add the onions and garlic, and sauté until they turn translucent. Then add the rest of the “anything you want” ingredients (celery, cabbage, ham, etc.). Add the soy sauce and stir to combine.
- When the vegetables and meat are about done, add the grated cauliflower and combine everything. Cook for another 3 to 4 minutes.
- Make a hole in the center of the “fried rice” and crack the raw egg into it. Mix everything together—the heat will instantly cook the threads of the egg as you stir.
- Season with salt and pepper, and top with the chopped green onions.