Cauliflower Rice Stir-Fry with Eggs, Peas, and Carrots Recipe
Introduction
This cauliflower rice recipe is a healthy and flavorful alternative to traditional fried rice. It’s quick to prepare, packed with veggies, and perfect for a light yet satisfying meal. Ideal for those looking to cut carbs without sacrificing taste.
Ingredients
- 1 medium cauliflower (rinsed and pat dry with paper towels)
- 2 tablespoons sesame oil
- 2 eggs (lightly beaten)
- Pinch of salt
- Cooking spray
- 1/2 small onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (minced)
- 1/2 cup frozen peas and carrots blend
- 1/2 cup diced celery
- 3 tablespoons soy sauce (or more to taste)
- 1/4 cup green onions (diced)
- 1/4 teaspoon sesame seeds
Instructions
- Step 1: Cut the cauliflower in half, remove the core, and let the cauliflower dry completely.
- Step 2: Chop into florets and place half in a food processor. Pulse until the cauliflower is small and has the texture of rice. Avoid over-processing to prevent mushiness. Set aside and repeat with the remaining cauliflower.
- Step 3: In a small bowl, whisk the eggs and season with a pinch of salt.
- Step 4: Heat a large sauté pan or wok over medium heat and add the sesame oil once hot.
- Step 5: Sauté the onion, garlic, ginger, peas and carrots, and celery for about 4–5 minutes, until tender.
- Step 6: Increase heat to medium-high. Add the cauliflower rice and soy sauce, then mix well.
- Step 7: Cover and cook for 5–6 minutes, stirring frequently, until the cauliflower is tender with a slightly crispy exterior.
- Step 8: Push the mixture to one side of the pan. Pour in the eggs and stir to scramble them. When almost cooked, combine the eggs with the cauliflower rice.
- Step 9: Stir in the diced green onions and remove from heat.
- Step 10: Garnish with sesame seeds and additional green onions before serving.
Tips & Variations
- Use a clean kitchen towel to squeeze out excess moisture from the processed cauliflower for a less soggy texture.
- Add diced bell peppers or mushrooms for extra flavor and color.
- Substitute soy sauce with tamari or coconut aminos for a gluten-free option.
- For added protein, include cooked chicken or shrimp in the stir fry.
Storage
Store leftover cauliflower rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain texture, adding a splash of water or oil if needed to prevent sticking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-riced cauliflower instead of fresh?
Yes, pre-riced cauliflower works well and saves preparation time. Just be sure to check for excess moisture and drain if necessary before cooking.
How do I prevent the cauliflower rice from becoming mushy?
Dry the cauliflower thoroughly before processing and avoid over-processing it. Cooking uncovered or lightly covered and stirring often helps keep it slightly crispy.
PrintCauliflower Rice Stir-Fry with Eggs, Peas, and Carrots Recipe
This flavorful Cauliflower Rice recipe is a healthy, low-carb alternative to traditional fried rice, combining finely processed cauliflower with sautéed vegetables, scrambled eggs, and a tasty blend of soy sauce and sesame oil. Perfect for a quick and nutritious meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Low Carb
Ingredients
Vegetables
- 1 medium cauliflower (rinsed and pat dry with paper towels)
- 1/2 small onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (minced)
- 1/2 cup frozen peas and carrots blend
- 1/2 cup diced celery
- 1/4 cup green onions (diced)
Other Ingredients
- 2 tablespoons sesame oil
- 2 eggs (lightly beaten)
- Pinch of salt
- Cooking spray
- 3 tablespoons soy sauce (or more to taste)
- 1/4 teaspoon sesame seeds
Instructions
- Prepare Cauliflower Rice: Cut the cauliflower in half, remove the core, and ensure it is completely dry. Chop into florets, then pulse half of them in a food processor until the texture resembles rice. Set aside and repeat with the remaining florets, being careful not to over-process to avoid mushiness.
- Whisk Eggs: In a small bowl, whisk the eggs and season with a pinch of salt.
- Preheat Pan and Add Oil: Place a large sauté pan or wok over medium heat. Once hot, add the sesame oil to coat the pan.
- Sauté Vegetables: Add diced onion, minced garlic, minced ginger, peas and carrots, and diced celery to the pan. Cook for 4-5 minutes, stirring occasionally until the vegetables are soft and fragrant.
- Add Cauliflower Rice and Soy Sauce: Raise the heat to medium-high, then add the processed cauliflower rice along with the soy sauce. Mix well to combine.
- Cook Cauliflower Rice: Cover the pan and cook for about 5 to 6 minutes, stirring frequently, allowing the cauliflower rice to become slightly crispy on the outside while remaining tender inside.
- Cook Eggs: Push the cauliflower mixture to one side of the pan and pour the beaten eggs into the empty space. Stir the eggs like scrambled eggs and cook until nearly set.
- Combine Eggs and Cauliflower Rice: Mix the scrambled eggs with the cauliflower rice and vegetables evenly.
- Add Green Onions and Finish: Stir in the diced green onions, then remove the pan from the heat.
- Garnish and Serve: Sprinkle sesame seeds and additional green onions over the top for garnish before serving.
Notes
- Ensure cauliflower is dry before pulsing to avoid soggy rice texture.
- You can substitute soy sauce with tamari or coconut aminos for gluten-free options.
- Adjust seasoning and soy sauce quantity according to taste preferences.
- This recipe is versatile—add cooked chicken or tofu for extra protein.
- Use a food processor with pulse functionality to avoid over-processing cauliflower.
Keywords: cauliflower rice, low carb fried rice, healthy side dish, stir-fry cauliflower rice, easy dinner recipe, gluten-free fried rice alternative
