Cauliflower Fried Rice

Name: Cauliflower Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 medium head cauliflower; 3 large eggs; 2 teaspoons toasted sesame oil (divided); 1/4 teaspoon kosher salt; 1 tablespoon grapeseed oil or canola oil (plus 1 teaspoon); 2 cups pineapple tidbits (from one 20-ounce can or diced fresh pineapple, drained if canned ); 1 large bell pepper (cored and diced (about 3/4 cup)); 2 medium carrots (peeled and diced (or substitute any other veggie you enjoy)); 3 g reen onions (sliced, plus additional for serving); 2 cloves garlic (minced); 1/2 cup shelled edamame; 2 tablespoons low-sodium soy sauce (or tamari to make gluten free); 2 teaspoons Sriracha sauce

This healthy cauliflower fried rice is super quick, easy to make and full of fresh flavor. It’s a light, low-carb meal you’ll love!

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium ⭐ 4.6 (11) 👁️ 2 views

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Foto: Well Plated

Ingredients

4 servings

1 medium head cauliflower
3 large eggs
2 teaspoons toasted sesame oil (divided)
1/4 teaspoon kosher salt
1 tablespoon grapeseed oil or canola oil (plus 1 teaspoon)
2 cups pineapple tidbits (from one 20-ounce can or diced fresh pineapple, drained if canned )
1 large bell pepper (cored and diced (about 3/4 cup))
2 medium carrots (peeled and diced (or substitute any other veggie you enjoy))
3 g reen onions (sliced, plus additional for serving)
2 cloves garlic (minced)
1/2 cup shelled edamame
2 tablespoons low-sodium soy sauce (or tamari to make gluten free)
2 teaspoons Sriracha sauce

Steps

Prep the cauliflower: Cut into large pieces, then shred with the large side of a box grater. For quicker grating, place cut florets in a large food processor, then pulse until the cauliflower resembles small grains of rice. Set aside.
In a small bowl, scramble the eggs with 1/4 teaspoon salt. In a large, non-stick skillet, heat 1 teaspoon grapeseed oil. Once the oil is hot and shiny, add the eggs and cook, stirring occasionally, until barely set. Transfer to a large, clean bowl and toss with 1 teaspoon sesame oil.
Carefully wipe the skillet clean, then heat the remaining 1 tablespoon grapeseed oil over medium high. Add the pineapple, bell pepper, and carrots. Cook, stirring constantly, until the juices have evaporated and the pineapple is lightly caramelized, 8-10 minutes.
Stir in the edamame, green onions, and garlic and cook until fragrant, 30 seconds to 1 minute.
Add the cauliflower to the skillet. Cook until the cauliflower is hot but not mushy, 1-2 minutes. Stir in the eggs, soy sauce, Sriracha sauce, and remaining 1 teaspoon sesame oil. Serve warm, topped with cilantro and green onions.