Cauliflower Fried Rice: A Low-Carb Twist on a Family Favorite

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Hey there foodie moms!

If you’re looking for a tasty and healthy alternative to traditional fried rice, look no further than cauliflower fried rice!

I’m not sure how you came by at the Relaxlangmom website – a website for moms who wants to have things simple and easy for their life. For some reason, I find that apart from my Homeschooling series, a lot of visitors are looking for low-carb recipes. Lol. 

Which is not wrong since I do indeed post a lot of low-carb options -especially Filipino recipes that can be tweaked for it. And apart from low-carb diet, this is also great for religious holidays -such as this Holy Week where it’s recommended to fast and abstain from pork and meat, 

So cauliflowers are actually originally cabbage. 🤷🏽‍♀️ I know, right? I didn’t see them nor taste them when I was young and have only gotten to know them when I stayed in Baguio for a year. The modern cauliflower that we recognize today – with a large clustered head of tightly packed florets – originated in France and Italy in the 18th century. This dense heading type gradually replaced the older loose broccoli-like varieties.

Cauliflower rice as a substitute for traditional grain rice in recipes like fried rice seems to have become popular fairly recently, Nutritionists or chefs catering to clients on specific diets like low carb or Paleo likely came up with cauliflower rice recipes as nutritious yet satisfying alternatives to standard grains. Their recommendations then spread to a wider audience. 

Cauliflower fried rice is a great option for anyone who loves the flavors of traditional fried rice but wants a lower-carb and veggie-packed alternative. It’s also a fantastic way to use up any leftover cauliflower in your fridge.

How to make Cauliflower Fried Rice

To make cauliflower fried rice, start by breaking down a head of cauliflower into small, rice-like pieces. You can use a food processor, grater, or even just chop it up finely with a knife. Once your cauliflower is prepped, heat up a frying pan with a little oil and add your veggies. You can use any veggies you like, but we love carrots, onions, bell peppers, and broccoli.

Once your veggies are starting to soften, push them to one side of the pan and crack in a few eggs. Scramble the eggs and then mix them in with the veggies. This adds a nice boost of protein and texture to the dish.

Next, add soy sauce and any other seasonings you like. We love adding garlic, ginger, and a pinch of chili flakes for some heat. Stir fry everything together until it’s well combined and heated through.

And there you have it! A delicious and healthy cauliflower fried rice that’s ready to enjoy. It’s perfect as a main dish or a side dish, and you can customize it however you like. Add some grilled chicken or shrimp for extra protein, or throw in some cashews or peanuts for crunch. The possibilities are endless!

Tips for a better Cauliflower Fried Rice

Here are some tips for making cauliflower fried rice that tastes more similar to traditional grain fried rice:

  • Season it well. Season the cauliflower rice well with soy sauce, oyster sauce, rice wine, sesame oil, and other Asian seasonings. This helps boost the savory flavor. Start with a few tablespoons of each sauce and add more to taste.
  • Use extra veggies. Pack the fried rice full of flavorful veggies like onion, scallions, peas, carrot and other sweet veggies. The extra volume of vegetables helps compensate for the less starchy cauliflower rice.
  • Add proteins. Adding chopped chicken, bacon, scrambled egg or shrimp provides more umami flavor and texture that is similar to traditional fried rice. The proteins also complement the flavors of the seasonings.
  • Fry it thoroughly. Fry the cauliflower rice on medium-high heat for 8-10 minutes until it starts to brown in spots and is thoroughly coated with the seasoning sauces. The extra cooking and browning helps bring out more flavor.
  • Avoid over-rinsing. Do not rinse the cauliflower rice after grating or chopping. Some of the starch that remains on the cauliflower helps it stick together and taste a bit “grainier” like traditional fried rice.
  • Add tapioca or corn starch. For an extra sticky, saucy texture like regular fried rice, toss the grated cauliflower with 1-2 tablespoons of tapioca or cornstarch before frying. This will help thicken the sauce that forms during cooking.

Hope these tips help you make cauliflower fried rice that tastes closer to the real deal! Seasoning, extra veggies and proper cooking technique go a long way towards mimicking the flavors and textures people love about traditional fried rice. Let me know if you try any of these techniques and how they work for you.

So next time you’re craving fried rice, give cauliflower fried rice a try. Your taste buds and your body will thank you!

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