Cauliflower “Fried Rice”

Cauliflower “Fried Rice”


October 16, 2017

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 4 Servings


1 medium head (about 24 oz.) cauliflower, rinsed

1 tbsp. sesame oil

2 egg whites

1 large egg

pinch of salt

cooking spray

1/2 small onion, diced fine

1/2 cup frozen peas and carrots

2 garlic cloves, minced

5 scallions, diced, whites and greens separated

3 tbsp. soy sauce, or more to taste (Tamari for Gluten Free)


1Remove the core and let the cauliflower dry completely.

2Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

3Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.

4Heat a large saute pan or wok over medium heat and spray with oil.

5Add the eggs and cook, turning a few times until set; set aside.

6Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.Raise the heat to medium-high.

7Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.

8 Add the egg then remove from heat and mix in scallion greens.

Shared from skinnytaste.


Nutrition Facts

Serving Size1-1/3 Cup
Total Fat3g
Total Carbohydrates14g
Dietary Fiber6g