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Cauliflower Fried 'Rice'

Cauliflower Fried 'Rice'

John Melinte

"This is a low-carb option for those who want all the flavor of Chinese fried rice but none of the guilt."
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Ingredients

45 m servings 366 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 1065 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
  2. Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
  3. Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
  4. Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
  5. Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

Footnotes

  • Cook's Notes:
  • Shred cauliflower using the largest side of a grater; the end product resembles grains of rice.
  • You can use any lean meat in this dish.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 175
  1. 220 Ratings

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Most helpful positive review

This is a good way to prepare cauliflower, but I need to make a few changes next time. This recipe really needs a large wok to make successfully, I think. It nearly overwhelmed my 12 inch skil...

Most helpful critical review

Way too much soy sauce. Not enough cauliflower. A lot of work.

Most helpful
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Least positive
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This is a good way to prepare cauliflower, but I need to make a few changes next time. This recipe really needs a large wok to make successfully, I think. It nearly overwhelmed my 12 inch skil...

This sounds like a wonderful inventive recipe. Good thinking! But I must point out that Sesame oil should not be heated. It become detrimental to health when it's composition is changed thru ...

This recipe is unbelievable. I served it to 2 cauliflower non-lovers and didn't tell them what it was until they were finished raving about it. Hubby said it's up there with his other favourite ...

Great Recipe...but note for Cindy - please get your facts straight...you CAN heat sesame oil...as with other oils, you have many different varieties, a refined or semi refined light sesame oil w...

I made this recipe, but i took some suggestions of others (added the peas at the end, and I cooked the eggs separately and added them in). I also made some changes of my own: I marinated the cub...

This "Cauliflower Fried Rice" is EXCELLENT (chef worthy)! I had imagined so many adaptations to the recipe before I had actually made it (i.e. marinate the meat; switch up the pork for a combina...

Outstanding and definitely a keeper. This recipe is so flavorful and versatile. The only thing I recommend is maybe one more clove of garlic. The cauliflower rice is spot on. Thank you John Meli...

I fixed this and it turned out great. Used extra cauliflower. First time I've used sesame oil and really love the flavor it gave to the dish. We used chicken instead of pork and I also cooked my...

Used this recipe as a base and replaced the pork with shrimp. Delicious low carb alternative to fried rice! Hubs loved it as well!

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