I am a big fan of riced cauliflower. It’s low-carb, but it also contains lots of vitamins, minerals, and antioxidants. The texture of this cauliflower fried rice is really similar to my favorite vegetable fried rice, but so much healthier. For this recipe, I kept things super simple with frozen veggies and easy seasonings. It’s a real weeknight hero when I don’t feel like cooking.
How to Store and Reheat
This cauliflower fried rice is a great recipe for weekly meal prep. Once cooled, store it in an airtight container, and it will keep well in the fridge for up to 3 days or in th freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating it gently on the stovetop or in the microwave to serve.
Serving Suggestions
I love serving this cauliflower fried rice as a healthy side dish with my favorite takeout dishes, like Sweet and Sour Pork, Honey Chicken, and Vegetable Lo Mein.
How to Make Cauliflower Fried Rice Step by Step
Sauté the Aromatics: Add 2 teaspoons of olive oil to a large skillet set over medium heat. Add 1 teaspoon of minced garlic (or garlic paste) and 1 teaspoon of minced ginger (or ginger paste) and stir and cook for 30-45 seconds, or until fragrant. Cook the Cauliflower: Add 32 ounces (2 bags) of riced cauliflower and let it cook for 6-8 minutes, or until it has thawed completely and most of the liquid has evaporated. Add the Veggies: Add 2 cups of frozen mixed veggies and stir and cook for another minute. Season the Rice: Stir in ¾ cup of soy sauce and 2 tablespoons of hoisin sauce and let the rice cook for 5 more minutes, stirring every minute or so. Scramble the Eggs: Push the rice to one side, spray the other side with non-stick spray, and add 2 large eggs. Let the eggs cook for 2-3 minutes or until the bottoms are completely white. Stir the eggs and let the yolks harden a bit before mixing the eggs into the rice and cooking for another 2-3 minutes. Serve garnished with freshly chopped green onions if desired.
