Cauliflower Fried Rice
A fiber-rich twist on a Chinese-inspired fried rice recipe that is perfect for your next weeknight meal and is easily customizable! Brimming with vegetables, this flavorful dish is a quick and delicious alternative to traditional-style fried rice.
photo by @anniespratt
During my Freshman year of college, nearly once a week I dined at a local Pho and Chinese Restaurant downtown with my then-partner. Despite the extensive menu that rested before me on the table, my mind was already set on one dish, fried rice with seared tofu. The steaming bowl of rice featured perfectly crisp pieces of rice, and was brimming with fresh and perfectly chopped vegetables and egg, carrying an enticing aroma of salty soy sauce and sesame.
Always leaving with leftovers, I enjoyed this meal the following day for lunch, and if you’re anything like me, dishes always taste better the next day. As I am sure many of you may also attest to, there is something about some leftovers, *cough* refrigerated pizza, that tastes so good the next day. This holds true with many dishes, especially in Greek cuisine, where the flavors have time to further meld together and intensify.
History and Culture
With modest ingredients and origins thought to be derived from China, Yangzhou specifically, this dish has transcended to take on various cultural adaptations. In essence, the dish was cultivated for what we now know as a kitchen sink salad. Using leftover rice from previous meals and readily available ingredients, or even those viewed as ‘scraps’, they were tossed into a wok and fried.
Gaining prominence in the United States during the 20th century as immigrants traveled and settled, fried rice has become a popular dish on restaurant menus. Evolving to suit the American palate, fried rice now boasts countless variations, reflecting cultural influences in preparation, ingredients, and seasonings.
From what was adopted by peasants, today, this heartwarming dish has become a global comfort food enjoyed by many. For me, even amidst the delectable refectory dining hall options, I often longed for the taste and warmth of a home-cooked meal.
How to Make: Ingredients
Cauliflower: An easy way to add more nutrients, especially fiber into your meals. You can also use cooked rice of any kind such as white, brown, or wild rice if you do not wish to use riced cauliflower. Important to note that cooked or leftover rice is preferable and best for making this dish.
Vegetables: Carrots, peas, and onions are the most commonly used vegetables in fried rice, however, feel free to add additional vegetables or substitute as you wish. Examples may include broccoli, bok choy, corn etc.
Carrots
Peas
Yellow Onion
Sesame Oil: Aids in the browning and slight crispiness of the cauliflower rice while giving an aroma of umami.
Garlic: Freshly diced clove or jarred minced garlic
Egg(s) or Liquid Egg Substitute: Is it fried rice if you do not have an egg? Eggs or egg substitute. Adds a textural contrast and flavor while providing a protein boost to the dish.
Soy Sauce Add or subtract to meet specific preferences. You can opt for less-sodium options or regular soy
Salt and Pepper: To taste
Protein (optional): Tofu, Shrimp, or Chicken can also be added to the dish and cooked.
Scallions: Fresh topping to polish the dish
Lime Wedges: Add a squeeze of lime to brighten the dish and enhance the vegetables or use as garnish
Cauliflower Fried Rice
Ingredients
- Sesame Oil
- Cauliflower, riced, or leftover rice
- Carrot, Diced
- Yellow Onion, Diced
- Garlic, Minced
- Peas, Frozen
- Yellow corn, canned
- Liquid Egg Substitute, or whole egg
- Soy Sauce, Low sodium is fine
- Salt and Pepper, to taste
- Scallions, chopped
- Lime Wedges, Quartered
Instructions
- Preheat wok or large pan on medium heat. Meanwhile, prep the vegetables by dicing onions and carrots, mince garlic, and chop scallions.
- To the preheated wok, add sesame oil or nonstick cooking spray. Add onions and carrots. Allow them to soften and develop a translucent, golden color for approximately 3 to 5 minutes. Add garlic and mix until fragrant, approximately 30 seconds.
- Now, add your riced cauliflower or leftover cooked rice along with salt and pepper, mixing to combine. Cook for approximately 3 to 5 minutes.
- Add peas and mix to incorporate. In the center of the wok, make a well exposing the bottom, and pour in your liquid egg substitute or whole egg, cooking as you would a scrambled egg. Once cooked, mix all ingredients and drizzle soy sauce.
- Plate and top with the desired amount of chopped scallions and whole bean sprouts. Serve with lime wedge(s) for squeezing on top or use as garnish. Enjoy!
The nutritional content provided is just an estimate. Nutritional content may vary based on substitutions and additions you may have made or by brand.
