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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Made this as a substitute for rice in the korean beef bowl recipe – the flavours pair perfectly!! New go to… it completely satisfies my cravings for rice and makes me really enjoy eating all my veg!
best cooking recipes well done
Please answer a question. No one I asked was certain.
The nutrition facts…. Is the sodium divided by 4 (per container)??? I cannot get my head around 404.7 for each serving.
Is that the full recipe or per serving?
Wonderful.
I used riced cauliflower. This is now my summer go to. I love it.
Thank you so much. It is hard learning to eat without a little salt.
This is a winner. Told my friend about it.
Thank you sooooo much you gave eating a pleasure again.
The nutritional information is for a single serving. Hope that helps, LaVerne! 🙂
What is a single serving? 1 cup? 1/2 cup?
If you are trying to reduce your sodium – try using Coconut Aminos instead of the soy sauce. It’s should be a 1:1 substitute:) and I agree, it’s a hard switch but with little tricks it’s not as hard as you think :). Good luck!
THIS MEAL IS AWSOME. THANK YOU FOR SHARE. GOD BLESS YOU
This was really good
This recipe is awesome!! Thank you so much for sharing!
Thanks!
Where are the carbs and sugars coming from. I thought this was a Keto recipe. I’m confused
carrot corn and peas have carbs
Ok so I was skeptical of cauliflower rice. I am super picky and I really don’t like cauliflower. But I’m doing a low carb (ish) thing like the rest of the world and decided to give it a try. This is absolutely delicious! I added chicken, and used the blue bird frozen cauliflower rice and other frozen veggies (because I’m lazy). I’m truly amazed at how good it is!! Not to mention I probably spent $6 on it total and have lunch for the entire week. Two thumbs up from me
That’s awesome Sarah!
Delicious, ‘light’ and very easy to make!
I’m so bummed. This recipe turned out so bland and it took me way longer than 10 minutes. It nearly took me an hour and then it was just…. I couldn’t get myself to eat it. I love all your other recipeies that I’ve tried and unfortunately, this one…. totally bummed me out.
This dish looks so yummy and healthy. I will be making it soon. Thanks!
I’m going to try it since I have a head of cauliflower in the fridge but 10 mins? It will take me that long to cut the carrots that small! ☺️ Love your blog.
Loved this recipe, My only addition was some crumbled bacon and it was just, wow! Dont miss Rice at all, such a good clean out the fridge recipe!
Bacon – GENIUS!
Made these into healthy baritos. Yummy!
Looks delicious.
HI, can anyone tell me if this is ok to freeze? i made way too much
I searched for this recipe after finding the cauliflower at TJ’s this week! Made this with coconut aminos instead of soy sauce, and I didn’t have sesame oil so I used a bit of what was on top of my jar of tahini – yummmmm! It’s also a great base for throwing together any odds and ends of veggies you have left – zucchini and mushrooms come to mind for my next time making this (which will be very soon – it was a hit and it’s the hubby too!). Thanks for a great cauliflower rice recipe.
Sigh. I hate it when people post vegetables as a substitute for starches and make the claim that “you won’t know the difference.” This just breeds disappointment in people who don’t know better. Cauliflower tastes NOTHING like rice…or potatoes. It’s not going to fool anyone into thinking it’s either of those things. Neither will spaghetti squash have anyone staring in disbelief when told it isn’t really pasta. So just stop it. That being said, both cauliflower and spaghetti squash are delicious in their own right. Just say that. Just say that these are delicious alternatives, but don’t continue to try to suck people in by saying they won’t know the difference. We know the difference. Kids know the difference. Everyone with taste buds and texture sensors know the difference.
yikes…..she’s not upset.
You make fried eggs and then cut them up for your fried rice? Why not just make scrambled eggs?
You can do that too! 🙂
I’m almost giddy about trying the cauli-rice in recipes. Your recipes look great! I will try very soon! I didn’t read through all the comments, but Walmart now carries frozen cauli-rice. I haven’t tried it, yet.