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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I’m so happy that I found this recipe. I had been hoping that I would come across a recipe to satisfy my cravings for fried rice. I recently began following a largely WFPB diet, so I omitted the vegetable oil as well as the eggs. It was delicious! Thank you!
Simply delicious. I added chicken breast, bacon and red capsicum to bulk it out for my family of five. The soy sauce mixture takes it to a new level. You would think you bought take-away! Got 4 requests to do it again next week (5 including me the cook). Thanks so much
Thank you. I plan to try this one out for my meal prep lunch this week with shrimp.
This is a great recipe. However it took Over an hour to prep. Also I took the skillet off the burner in the end to allow the Cauliflower to soften.
I loved this meal and recipe and would make again!,,,
Very nice! I didn’t put in the carrots and peas. I guess if using less veggies should also use less cauliflower. But enjoyed!
Thank you
Really good! My guests and I enjoyed the dish and it’s true, you couldn’t even tell it wasn’t rice! But it didn’t take 10 minutes. More like an hour and 10 minutes. Lots of chopping.
Came out delicious! I haven’t been ever be able make good cauliflower rice. This recipe was spot on! Thank you!
Leave out the oil, eggs and substitute Braggs for Soy Sauce for a FAR healthier and DELICIOUS Whole Plant Food Meal!
Add bacon onion and minced beef for a well rounded meat lovers meal…. mmmmmmm bacon
Absolutely!!!
Absolutely was for Paul Rohrer not the meat lover….
I didn’t have some of the vegetables and used what I hand on hand but otherwise followed the recipe quite closely. This is now one of my favourite recipes. Love the addition of ginger, I think that’s what took it to the next level. Look forward to trying this again with different ingredients.
Fast, easy, delicious!
I’m still learning how to cook. This recipe is a life saver. I don’t have a lot of time in my day for eating well. It has become apparent that I need to do something about it. I’d rather make the change voluntarily rather than being ordered by my doctor. The best part about this recipe is that it can be adjusted for quantity. Also, I used canned veggies instead of frozen. That added a little more liquid to the final dish, but nothing horrible. Thank you for this recipe. I look forward to more.
By any chance, do you use an Instant Pot and/or a Vitamix? Please let me know.
This was really good! I followed the recipe as written except I had no green onion. It did take longer than 10 minutes but that was because I hadn’t prepped anything. The ginger and soy sauce is really yummy!
If I am using the bagged cauliflower rice should I use two bags for the recipe?
@Elizabeth I made this today with Costco Riced Cauliflower and used just one of the 4 packages. It made at least 5 servings (likely 6 but we all had a little extra after our first helping). This is definitely going to be a go-to side in our house!
Wow, my first cauliflower rice attempt – trying to cut down carbs. Was sceptical, but it actually tastes really delicious and is easy to make. Thanks for the recipe!
This is gooood! Easy to make; packed full of flavour and goodness. I used some mixed frozen veggies which needed to be used up so I substituted them right out of the freezer and it was still very good.
I will definitely make this again and will recommend your website to my family and friends. Thank you for the recipe.
My 3 year old toddler who has PKU absolutely oved it! I even made it with PKU eggs and I was sure he wasnt gonna eat it, but he finished the bowl in less than 3 mns and asked for more. Aften trying this recipe, im gonna substitute his PKU rice for cauliflower every time!!! Thanks a lot! P.S. I used butter instead of oil and it was sooo comforting and delicious.
Made this last night and paired it with your PF Chang’s chicken lettuce wraps recipe. It was delicious. It definitely satisfied my fried rice craving. Will definitely be making this again. Thank you for your tasty recipes
I found Cauliflower rice at Kroger! Just thought I would let you know for those that don’t have a Trader Joe’s in your city!
Wow! I was so skeptical when I started but this was better than cried rice with rice. I was so shocked! So delicious and packed with flavor. Loved every bite!
Fabulous. I will make this regularly.
Just made this for family dinner following the recipe carefully except omitting corn, peas, and eggs due to sensitivities and substituting tamari for soy sauce. Using freshly grated cauliflower the dish was on the moist side despite attempts to cook it drier, however, the flavor was nice and my teenage kids gave it a thumbs up. Next time, I will fry the cauliflower alone to try and dry it out and brown it slightly before adding it to the rest of the ingredients. Thank you for posting the recipe, it’s a keeper.
Hi Laura:
After you process the cauliflower spread it out on a sheet pan to dry out. Let it dry on the counter for a few hours and then move the uncovered sheet pan to the refrigerator for the rest of the day. By evening the “rice” had dried out enough to prevent the “moist effect”.
Thanks for the recipe – pretty darn good!