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Easy Crispy Cauliflower Fried Rice Recipe with Vegetables

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A quick, healthy, and flavorful cauliflower fried rice with crispy texture and fresh vegetables, perfect for busy weeknights or lazy weekends.

Ingredients

Scale
  • 1 medium head cauliflower, riced (about 4 cups)
  • 1 cup carrots, finely diced or shredded
  • 1 cup bell peppers, diced (any color)
  • 3 stalks green onions, sliced thin
  • 1/2 cup frozen peas (optional)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil (avocado or canola oil works great)
  • 2 large eggs, beaten (optional)
  • A pinch of red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Rice the cauliflower by cutting it into florets and pulsing in a food processor until it resembles rice grains (about 4 cups). Alternatively, grate the florets using a box grater. Set aside.
  2. Prep the veggies: dice carrots and bell peppers, slice green onions, mince garlic, and grate ginger. Keep each ingredient ready to go.
  3. Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove eggs and set aside.
  4. Add remaining 1 tablespoon vegetable oil to the hot skillet. Toss in garlic and ginger, sauté for 30 seconds until fragrant.
  5. Add carrots and bell peppers, cook for 3-4 minutes until slightly tender but still crisp.
  6. Add peas and green onions, cook another 1-2 minutes.
  7. Push the veggies to the side, add cauliflower rice to the center. Spread it out and let it cook undisturbed for 2-3 minutes to get crispy edges. Stir and repeat once more for even crispiness.
  8. Mix the veggies and cauliflower rice together. Pour in soy sauce and sesame oil, stir thoroughly to coat.
  9. Add scrambled eggs back in and toss to combine evenly.
  10. Season with salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning.
  11. Cook for an additional minute to meld flavors and serve hot.

Notes

Dry the riced cauliflower thoroughly before cooking to avoid sogginess. Cook over medium-high heat and avoid overcrowding the pan to maintain crispiness. Let cauliflower sit undisturbed to develop crispy edges. When adding soy sauce, pour around the edges of the pan to concentrate flavor without making the dish soggy. Cook eggs separately to avoid breaking apart in the stir-fry. Frozen cauliflower rice can be used but should be thawed and patted dry.

Nutrition

Keywords: cauliflower fried rice, healthy fried rice, low-carb fried rice, quick dinner, vegetable fried rice, gluten-free fried rice, vegan fried rice

Find it online: https://katedishes.com/easy-crispy-cauliflower-fried-rice-recipe-with-vegetables-perfect-for-quick-healthy-meals/