10 Minute Healthy Cauliflower Rice
An amazingly healthy twist on takeout fried rice but you can’t even tell the difference. So EASY to make too!
I was shopping at Trader Joe’s the other day and I found a hidden gem that I have never seen before. You ready for it? It’s riced cauliflower!
It’s a seasonal item and apparently they run out of these quickly so I stocked up on 10 of these when I had the chance.
Okay well maybe it was like 12 bags but hey. You can always find a use for cauliflower rice.
But don’t worry. If you don’t have access to a Trader Joe’s, you can easily “rice” the cauliflower yourself using a food processor. It takes like 10 seconds.
And then this fried rice takes just about 10 minutes.
That’s the beauty of using cauliflower instead of rice. Not only is it healthy but you don’t have to wait that 20 or 30 minutes for your rice to cook through.
You can just toss everything together in a pan, give it a stir and add in your seasonings. That’s it!
Easiest thing ever, right?
I should also mention that you can barely tell the difference here. Your picky eaters will be pounding this down without blinking!
10 Minute Healthy Cauliflower Rice
Ingredients
- 24 ounces cauliflower florets*
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- ¼ teaspoon white pepper
- 2 tablespoons vegetable oil, divided
- 2 large eggs, beaten
- 2 cloves garlic, minced
- 1 onion, diced
- 6 ounces broccoli florets, chopped
- 2 carrots, peeled and grated
- ½ cup frozen corn
- ½ cup frozen peas
- 2 green onions, thinly sliced
- ½ teaspoon sesame seeds
Instructions
- To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
- In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
- Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
- Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
- Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
- Serve immediately, garnished with sesame seeds, if desired.
Notes
Did you make this recipe?
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very very nice
Amazing, can be eaten as a quick, healthy and delicious supper. A keeper of a recipe!
Surprised how easy & delicious this is. Absolutely adding it to our rotation. Thanks!!
OMG, I’m in love!
This was SO good and so easy to make.
I needed a little more umphff, so drizzled a sweet chili sauce and fresh lime on top and added a few chopped salted peanuts.
… and if you’ll excuse me, I’ll go and have a second helping now!
Fried rice version with cauliflower was great. I did add some bacon bits to this recipe.
Delicious! I used more onion and ginger, and used snap peas instead of peas and corn. Took a long time to make but well worth it and very healthy. I added plain chicken for the hubby.
What quantity of snap peas did you use instead of peas and corn?
A little suggestion … literally the most prominent flavor in fried rice is egg … you don’t really realize it until that flavor is missing, but I promise it is … in the above recipe. What you should do is, at the end basically, push everything else to side, and add your eggs, raw at that point. Cook them about 2/3 of the way directly on the pan, and then fold them into the remaining ingredients and cook all for a bit longer til all egg is cooked. It’s a much-better tasting method that scramble first, then set aside and add back later 🙂
it was so good! my husband thought is was rice. thanks for healthy recipe.
Excellent recipe, thank you, i added some sliced radish as i had a glut of them in the garden. extra ginger and a little bit of chilli- because I like the heat. will definitely be doing versions of this again. thanks.
Love your recipes but this was kind of limp and just okay.
Can somebody please tell me how many cups of riced cauliflower. In the video, it looks like very little. My bags of “rice” are 12 oz. 2 bags seems like way more than what i see you using in video. Love your recipes. Thank you.
Directions in Notes says 5 cups.
Just cooked this for dinner & it was so easy & delicious!
I used it as a base for baked salmon & the two went perfect together! Family loved it so will definitely be making this again soon!
DELICIOUS! We used the grate attachment on our food processor and whipped this up in no time. We grated a whole cauliflower and about 3 medium carrots. We also used a wok since we ended up with a ton of cauliflower rice and carrots and could already see this would make a ton of food. I could see it easily crowding a skillet. I suggest a wok if you have one, otherwise use the largest skillet you have. We also used some diced zucchini since we didn’t have any broccoli and added that in just as the onions were starting to turn, let them cook for a few minutes and then added the rest of the veggies in. It was perfect. THANK YOU! Will definitely be making again!!!!
Also, it may not look like much but make the sauce as she says and keep mixing around — you’ll definitely taste it even if you can’t see it. (granted, I went heavy on the ginger but that is my familys preference)
I hate to be stupid but are you using fresh cauliflower and broccoli uncooked? Thank you.
Yup, grate the cauliflower raw and cut up your broccoli raw. They’ll cook enough when thrown in at the end. The broccoli will be tender but crisp and the cauliflower rice will be great but perhaps not as soft as regular white rice that you’re used to. Try it out! I highly recommend the grate attachment on a food processor if you have one. You can also grate everything by hand but then you might not think it’s worth it and cauliflower rice tends to get all over the place (at least when I grated it by hand..) Good luck!
This is tasty, and with all of the vegetables you can eat guilt-free! I have to agree about it taking longer than 10 minutes to fix and even to cook if you count 4 minutes to saute the onion/garlic, 3-4 for the corn/broccoli/peas, and 3-4 for the cauliflower and sauce mixture. Also I would suggest doubling the sauce because the cauliflower tends to absorb the liquid and get a bit dry.
Thank you for this recipe! Yummmm!
I made this tonight exactly as per the recipe and it turned out perfect, very tasty. Can you freeze the cooked leftovers
This was good and healthy but took WAY longer than 10 minutes! The cauliflower came out very fine and a little mushy. I added shrimp and zucchini and a little sriracha at the end. Next time I’ll add a lot more garlic and ginger.
Great recipe. I made this recipe a few times before I was able to hone it to my family’s liking. I used 2 Trader Joe’s frozen Cauliflower rice (12oz.) I followed recipe exactly as written. I enhanced the flavor by doubling the amount of soy sauce and added about 50% more of the spices. It really taste like authentic fried rice.
This was seriously delicious! I am vegetarian and my family (some who aren’t vegetarians) loved this dish, and I had everything I needed for it in my pantry. It *did* take me significantly longer than 10 minutes — 1.5 hours! — to prep and assemble everything, though I wasn’t rushing it. Just a note to plan more than 10 minutes to cook this 😉
How much is a serving equaling out to? Is it a cup, 1/2 cup?