Cauliflower "Fried Rice"

Serves: 4

I LOVE fried rice, and often make my own fried rice at home with brown rice which is delicious. But sometimes when I want to cut down on my carbs, I opt for cauliflower rice.

Dovetailing Tip: Prepare an extra head of cauliflower and process as below. Save to make Creamy Mashed Cauliflower for Meal 2.

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:


1 medium head (about 24 oz) cauliflower, rinsed
1 tablespoon sesame oil
2 egg whites
1 large egg
pinch of salt
cooking spray
1/2 small onion, diced fine
1/2 cup frozen peas and carrot
2 garlic cloves, minced
5 scallion, diced, whites and greens separated
3 tablespoons soy sauces, or more to taste (tamari for gluten free)


Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower. Combine egg and egg whites in a small bowl and beat with a fork. Season with salt. Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside. Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.


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