Cauliflower Fried Rice

 

Here’s a tasty manner to make Cauliflower Fried Rice, a lighter, veggie-packed opportunity to ordinary fried rice:

 

Ingredients (serves 2–three)

1 medium head of cauliflower, grated or pulsed into rice-sized portions

 

2 tablespoons vegetable oil or sesame oil

2 eggs (non-compulsory, for vegetarian model)

1 small onion, finely chopped

2–three garlic cloves, minced

1 cup combined vegetables (carrots, peas, bell peppers, corn, and so on.)

3 tablespoons soy sauce (or tamari for gluten-loose)

1 teaspoon sesame oil (optional, for flavor)

Salt and pepper to flavor

2–three inexperienced onions, sliced

Optional: chili flakes or sriracha for heat

Instructions

1. Prepare the cauliflower rice

Wash and chop cauliflower into florets.

Pat dry if it’s very wet to keep away from soggy rice.

2. Cook the eggs (if using)

Beat the eggs, pour into the pan, and scramble until simply cooked. Remove and set aside.

3. Sauté aromatics

Add the ultimate oil to the skillet.

Sauté onion for two–three minutes till translucent, then add garlic and cook dinner for 30 seconds.

4. Cook vegetables

Add the blended greens and cook until slightly tender (3–four minutes).

5. Add cauliflower rice

Stir within the cauliflower rice and prepare dinner for five–6 minutes, stirring often, until smooth but no longer smooth.

6. Season

 Add soy sauce, sesame oil, salt, pepper, and chili flakes if the use of.

Stir within the scrambled eggs and inexperienced onions. Mix nicely.

7. Serve hot

Enjoy as a primary dish or facet, optionally topped with extra green onions or sesame seeds.

💡 Tips:

For more protein, add tofu, tempeh, or cooked bird/shrimp.

Avoid overcooking cauliflower rice; it have to stay barely company for an awesome texture.

You could make a huge batch and save it within the refrigerator for two–3 days.