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Cauliflower fried rice with vegetables, scrambled egg, edamame, carrots, and green onions in a bowl

Cauliflower Fried Rice Recipe with Vegetables and Egg

Cauliflower fried rice is a quick, vegetable-focused skillet meal with tender cauliflower grains, savory flavors, and a satisfying mix of textures from the vegetables and egg. It is an easy choice for a fresh weeknight meal when you want a lighter take on a classic fried rice-style dish.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 medium-sized head of cauliflower
  • 2 tablespoons sesame oil
  • 1 large carrot, cubed
  • 2 garlic cloves, minced
  • 1 cup frozen edamame
  • 2 beaten eggs (use scrambled tofu for vegan)
  • 3 tablespoons low sodium soy sauce (use tamari for GF)
  • 6 green onions, minced

Method
 

Preparation
  1. Cut or pulse the cauliflower until it forms small rice-like pieces.
  2. Heat 1 tablespoon of sesame oil in a large skillet over medium low heat.
Cooking
  1. Add the carrot and garlic to the skillet and cook until fragrant, about 5 minutes.
  2. Add the cauliflower, edamame, and remaining sesame oil, then stir fry until the cauliflower is tender but still holds its texture.
  3. Create space in the center of the skillet, reduce the heat, and add the beaten eggs.
  4. Stir the eggs gently and continuously until fully cooked, then mix in the soy sauce and green onions before serving.

Notes

Cook the cauliflower just until tender while keeping the pieces distinct to maintain a rice-like texture.