Ginger cauliflower fried rice will satisfy your craving for Chinese food without making you overload on carbs! Loaded with veggies and fresh ginger, this dish will quickly become a family favorite that’s ready in 30-minutes! Gluten-free & dairy-free.
The last week has been a doozy for us.
It’s been jam-packed with all things wedding. We’ve had two design meetings with our planner to work on creating our wedding theme, we had the menu tasting meeting, and next up is the cake tasting. Along with working on the seating chart, picking out the invitations and planning when I’m going to go look for my dress, I’m pooped.
Needless to say, I wanted quick easy dinner this week so I wouldn’t have to spend hours in the kitchen. A few weeks ago, I watched a recipe made on thefeedfeed Snapchat by Courtney, from RealFoodology, that showed how to easily make cauliflower fried rice!
What? No way.
I love fried rice. It’s one of my favorite cheat foods.
I was sure that is wouldn’t taste the same, and I was shocked at how easily and quickly she made it. I had to try it.
Fun fact – Did you know that the rice in fried rice isn’t actually fried? In traditional Chinese cooking, the rice is stir-fried which resulted in calling the dish fried rice!
How to Make Cauliflower Rice
I’ve heard of cauliflower rice before but I naturally assumed that it would be time-consuming and difficult to make. It’s been on my list to try but I didn’t think I had the time to make it.
I was so wrong! It’s so easy to make. Just another reason I believe that cauliflower is magical!
- You wash and cut off the cauliflower florets
- Add the florets to the food processor
- Blend until it resembles small grains of rice
That’s it! Seriously, so easy.
It tastes like a mix between rice and quinoa to me. It’s delicious! I gave it to Travis for dinner without telling him what it was and he had no idea! He loved it too.
The biggest test was getting my dad to try it. He likes vegetables but he’s not really into all the new healthy food trends. My mom just recently got him to try avocado toast. It’s been a struggle.
But, guess what?!
He loved it too! I sent some plain cauliflower rice over to my parent’s house and my mom cooked it with fresh pesto sauce and served it with sockeye salmon. My dad had three helpings of cauliflower rice with his dinner! Success! If my picky dad loved it than I know everyone will!
Here’s a few recipes that are picky-dad approved:
- Loaded nut & seed granola bars
- Roasted sweet potato black bean enchiladas
- Einkorn wheat berry salad
- The best ever chocolate chip cookies
- Chocolate strawberry jam filled muffins
- Grilled tomato crostini with balsamic glaze
- No-Knead parmesan rosemary garlic bread
Ginger Cauliflower Fried Rice
I’ve made this ginger fried cauliflower rice three times since I saw the Snapchat video. It’s so easy and it’s the perfect healthy choice for dinner when you have no extra time to spend in the kitchen.
It’s loaded with vegetables and fresh ginger. It’s easy to make, delicious, and so healthy that I have to stop myself from making it at least once a week because I don’t want Travis to get sick of it.
It really satisfied my craving for Chinese food too. You get all the same flavors without the carb overload from all the rice.
Cooking With Frozen Vegetables
Another shortcut I use to make this cauliflower fried rice in a snap is to use some frozen veggies. You can substitute any vegetables you like but I mainly use frozen broccoli florets and fresh julienned carrots.
I think that some people have the wrong idea about frozen vegetables. I usually buy fresh if I can get it but I love using frozen veggies too. They taste just as delicious and don’t get mushy if you cook them correctly. I’ve found that the best way to cook frozen broccoli is to:
- Start with a medium high heat when you add the frozen broccoli
- Add 2-3 Tbsp of lukewarm water to help steam it
- Reduce the heat to medium
- Cover and let the broccoli cook until bright green and crisp
The broccoli comes out perfect every time!
- 1 head of cauliflower, florets removed and blended
- 2 Tbsp coconut oil
- 1 medium sweet onion, diced
- 10 oz bag frozen broccoli florets or 1 head of fresh broccoli, florets removed
- 2-3 Tbsp water
- 1 cup carrot sticks (2-3 carrots, peeled & julienned)
- 2 eggs
- 2 Tbsp fresh ginger, grated
- ⅓ cup tamari
- Pepper to taste
- ¼ cup green onions, thinly sliced
- ½ cup fresh cilantro, roughly chopped (If you're not a huge cilantro fan start with a ¼ cup)
- Remove florets from cauliflower head. Wash and dry the florets.
- Put into the food processor and pulse on high until it resembles small rice grains. Set aside.
- Dice the onion. Saute for 5-8 minutes in coconut oil in a large pan over medium heat.
- Increase heat to high one minute before you add the vegetables. Add the frozen broccoli, carrot sticks and water. Reduce heat back to medium. Cover and let steam until just cooked.
- Remove the lid. Push the veggies to one side of the pan. Crack the eggs right into the pan on the other side of the pan. Scramble the eggs and mix in with the veggies.
- Add the cauliflower rice, fresh ginger and tamari. Stir to combine.
- Cook for 5 minutes or until cauliflower rice is soft and fluffy. Season with pepper.
- Stir in cilantro at the last minute.
- Garnish with green onions. Serve warm!
Recipe inspired by RealFoodology.
What are your favorite cauliflower recipes? I’d love to try it! Let me know in the comments!
NEVER MISS A STACEY HOMEMAKER CREATION!
Add me on Snapchat to see what I’m cooking today! – StaceyHomemaker
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