Cauliflower Fried 'Rice'
This is a low-carb option for those who want all the flavor of Chinese fried rice but none of the guilt.
This is a low-carb option for those who want all the flavor of Chinese fried rice but none of the guilt.
This is a good way to prepare cauliflower, but I need to make a few changes next time. This recipe really needs a large wok to make successfully, I think. It nearly overwhelmed my 12 inch skillet. First of all, I think the meat needs to be seasoned. A classic way to prepare a Chinese dish is to heat the oil (usually peanut oil, because of the high smoke point) with a couple of slices of ginger, and some sliced garlic. When they brown, remove them from the oil, and then add the meat. The flavored oil, along with some soy sauce at this point, would help the meat to have some flavor. Also, instead of green onions, next time I will sub 1/2 to 1 onion, chopped, to saute with at least 3 cloves of garlic. My skillet wasn't really large enough to handle the eggs, so I need to cook them to soft scramble stage in a separate pan. Last, use the sesame oil as a seasoning, instead of a cooking oil, along with the chopped green onions. I used much more than the 6 tablespoons recommended in the recipe. Agree with another reviewer, this recipe is very filling.Read More
This is a good way to prepare cauliflower, but I need to make a few changes next time. This recipe really needs a large wok to make successfully, I think. It nearly overwhelmed my 12 inch skillet. First of all, I think the meat needs to be seasoned. A classic way to prepare a Chinese dish is to heat the oil (usually peanut oil, because of the high smoke point) with a couple of slices of ginger, and some sliced garlic. When they brown, remove them from the oil, and then add the meat. The flavored oil, along with some soy sauce at this point, would help the meat to have some flavor. Also, instead of green onions, next time I will sub 1/2 to 1 onion, chopped, to saute with at least 3 cloves of garlic. My skillet wasn't really large enough to handle the eggs, so I need to cook them to soft scramble stage in a separate pan. Last, use the sesame oil as a seasoning, instead of a cooking oil, along with the chopped green onions. I used much more than the 6 tablespoons recommended in the recipe. Agree with another reviewer, this recipe is very filling.
This sounds like a wonderful inventive recipe. Good thinking! But I must point out that Sesame oil should not be heated. It become detrimental to health when it's composition is changed thru heat. Use peanut, coconut or olive oil when making this dish as I will do. Then toast sesame seeds and drizzle the oil and the seeds over the dish before serving. You'll get a stronger taste of sesame this way and no ill effects to your health.
This recipe is unbelievable. I served it to 2 cauliflower non-lovers and didn't tell them what it was until they were finished raving about it. Hubby said it's up there with his other favourite recipe from AR. That is one high praise. I wasn't sure that straight veggies and pork was going to be enough for my big boys, so I made some rice anyways to add to the dish. The rice is now in my freezer. It was totally unnecessary. The directions don't tell you when to add the peas so I added them to the wok with the pork on it's second round. I also nuked the peas rather than use the stove top. I am so glad I tried this recipe. As another reviewer bd.weld said, "definitely a keeper". Thanks so much John Melinte!
Great Recipe...but note for Cindy - please get your facts straight...you CAN heat sesame oil...as with other oils, you have many different varieties, a refined or semi refined light sesame oil which has a high smoke point is absolutely perfect for cooking and I use it all the time. Unrefined sesame oil is best used for dressing or topping vs cooking as it is very flavorful in its pure state. Dark sesame oil has a lower smoke point and no oil should be cooked beyond the point of smoke...if it smokes, toss everything and start over.
I made this recipe, but i took some suggestions of others (added the peas at the end, and I cooked the eggs separately and added them in). I also made some changes of my own: I marinated the cubed pork in some toasted sesame oil, fresh chopped ginger, and a chopped garlic clove for about 30 minutes or so (while I prepped everything else) and I left the ginger in the finished meal and it was delicious!! I also added some corn and bean sprouts at the end. And for the record, I really dislike the taste of cauliflower and I had a second serving!!
This "Cauliflower Fried Rice" is EXCELLENT (chef worthy)! I had imagined so many adaptations to the recipe before I had actually made it (i.e. marinate the meat; switch up the pork for a combination of pork, chicken, and shrimp; add hot pepper sauce and/or fresh grated ginger) but I don't think there is much room for improvement in this recipe "as written" now that I have made it. If I didn't know that it was made with cauliflower, I would have never guessed (although the reheated "leftovers" did taste like cauliflower, but still delicious). My large "average" cauliflower yielded 40 ounces of shredded cauliflower, so a small cauliflower would have been enough. I deviated from the recipe only slightly: used garden-fresh peas (not frozen) and cooked them with the vegetables (not separately); added a couple stalks of diced celery and a cup of sliced button mushrooms (which were in my fridge needing to be used up); doubled up on the garlic (personal taste); and used gluten-free low-sodium tamari (not regular gluten-containing soy sauce). I also used toasted sesame oil for the classical Chinese flavor (not almost flavorless plain sesame oil). Thank you John Melinte for sharing your recipe.
I fixed this and it turned out great. Used extra cauliflower. First time I've used sesame oil and really love the flavor it gave to the dish. We used chicken instead of pork and I also cooked my eggs in another pan. My husband loved it and was sad it was already gone after 2 meals. (I saved some to have it for another meal for us) Will definitely fix again.
Used this recipe as a base and replaced the pork with shrimp. Delicious low carb alternative to fried rice! Hubs loved it as well!
Outstanding and definitely a keeper. This recipe is so flavorful and versatile. The only thing I recommend is maybe one more clove of garlic. The cauliflower rice is spot on. Thank you John Melinte for a great recipe.
This was an awesome way to use up cauliflower for picky eaters! I did make some changes: *I used pork chops & marinated them in 1 c. soy sauce, 2 TBS corn starch, 1/8 c. brown sugar, chopped ginger & 2 garlic cloves. Then I cooked the meat and set the sauce aside for the last few min of cooking to give the cauliflower flavor and to cook out raw meat sauce. *I used oil instead of sesame oil because it doesn't burn as easily. I later used a little sesame oil for flavor. (I didn't need anymore soy sauce later) *I also used a whole cauliflower & 2 carrots. I then shredded them with my salad shooter & cooked at the same time. It took WAY longer 5 min to soften up- more like 20! * Add more eggs too! I think 4-5 is sufficient. Super Yummy!!!
We LOVE this recipe! We have used both chicken and sirloin strips. I would use about 24 oz of cauliflower. I just take a large sharp knife and cut the cauliflower into small pieces. I also would cut way back on the soy sauce! We used 3 TBSP and added fresh ground pepper and some chinese 5 spice. Yummy and a fantastic low carb delight!
I was very skeptical of trying this recipe, but it's a keeper! I love cauliflower, but you seriously don't even know you are eating it, it really tastes just like Fried Rice! I did what someone else suggested though, and flavored peanut oil with garlic and ginger root, and then stir fried the pork in it.. it really gives it a good flavor. I used the peanut oil to stir fry everything and THEN added sesame oil as a flavor enhancer after it was all cooked. Most of the other steps I did just as the recipe said. One thing I must add though, is that grating the cauliflower is a bit messy!! Well worth the clean up though.
Delicious! I didn't use any meat. Instead of sweet peas I used frozen mixed vegetables. I added some teriyaki sauce, salt and pepper. Love it definitely will do again.
So good !!! I love fried rice, but can't afford the carbs ! Thanks for the great recipe !!
I believe I like this better than the rice version!
Made this for lunch for my fiance and myself and it was wonderful! Very easy to make, just a little prep work needed. I used some leftover shredded pork shoulder and just crisped it up a bit in the pan following the same steps in the recipe. This will be a regular lunch for us! I served with a baked eggroll on the side :)
I followed the recipe, except I added left-over ham. It was so yummy! Lots of work cutting, so I made a large batch so I can eat it for a few days. Also I used the Cuisinart to "rice" the cauliflower.
I liked this recipe but the recipe never specifies when you add the soy sauce and peas. I put them in last and heated the peas through. I'm not proficient in wok cooking but I have one which I used maybe twice. I'm 78 and have been cooking for 58 years and would love to try new things. It was an easy recipe but I think next time I will put all the ingredients out and ready to go. I had to stop and chop onions and made it on a stop and go basis. I wasn't very organized but it came out pretty good. Made too much for just me and my hubby. But we will warm it up another day.
I made this dish tonight and used shrimp instead of pork. I used half of a yellow onion, didn't have green. I added sugar snap peas, as well. Had them on hand. Wonderful. My husband didn't know that it wasn't rice! This is a keeper...
Way too much soy sauce. Not enough cauliflower. A lot of work.
So delicious! Only used 4 T soy sauce (I actually use coconut aminos), and I will make next time with 3. Luckily, I have a food processor, which made short work of ricing. Whole family loved this! Thanks for the recipe.
I just made it today and we loved it! Used leftover pork shoulder and added two more eggs, and a little more soy sauce. It is amazing how it looks, and tastes, like it has rice in it! So good!!
Most of my family avoids vegetables. The didn't know what was in this recipe and LOVED it. I used chicken instead of pork since that's what I had. Maybe a little too much meat. Definitely a keeper!
Loved this recipes! I'm on Aitkins induction so a delicious low-carb recipe is a god-send! The only change I made was to add a small diced onion to the stir fry (because I love onion), but otherwise spot-on!
This was awesome! Besides shredding the cauiflower, which was a little bit of work,even though I used a Cuisinart, it was super easy and so good. Noone even knew there wasn't real rice!
Very good recipe for tasty, healthy comfort food. I used a grater and making the cauliflower "rice" was fast and easy. A very healthy and tasty dish. I used lower sodium soy. Next time, I'll try Braggs Aminos instead.
GREAT recipe - especially for a confirmed potato-holic like me. My wife is ecouraging fewer carbs so what the heck, let's give it a try. EXCELLENT recipe. THANK YOU!
I tried this recipe and it was great. I made a few minor adjustments for my family. I used shrimp instead of pork and onion salt instead of green onions, but it still tastes great!!
Very tasty! Needs more cauliflower, as it disappears a bit. I ended up with a lot of meat, but everyone loved it.
LOVE IT! I didn't have any pork so I used turkey bacon (not super authentic, but man was it good!). Next time I'll add some bean sprouts with the carrots. Cooking this with sesame oil makes all the difference, awesome nutty flavor. Great recipe!!!
This was really good. I used canned chicken instead of pork and no onions because I was out. You definitely need a really big pan. Yum! Tasted just like fried rice, without the guilt!
Put the shredded cauliflower on a dish towel and squeeze out the liquid - I was surprised how much squeezed out. Also don't cover the pan when cooking - it makes it come out mushy.
Don't miss fried rice anymore
I've been eating no/low carb...this recipe was amazing!!! I used soy beans instead of peas and only 5 Tbs of low sodium soy sauce.
good. I used shrimp in stead of pork and snap fees instead of peas. Cooked the eggs in the same pan and you couldn't tell they were in there. Maybe next time cook it separately. It does make a lot. My cauliflower was smaller than rice. Next time only do one pass through the food processor.
Flavor is good - very much like fried rice. I made no changes. The 20 oz of cauliflower is a whole head as you buy it in the store. It is hard to handle this quantity in a wok like you use on a home stovetop.
I'm giving this recipe a high rating because I think it is good, but I'll warn you (if you seriously hate cauliflower as I do) don't expect a miracle. The texture is spot on. The flavor of the other elements in the dish is fantastic, BUT I hate the residual flavor left in my mouth when I eat cauliflower (that earthy, almost dirt-like taste and that "green" aftertaste in the back of my throat that reminds me of the aftertaste of Brussels sprouts...) This is a good dish and the carb count is fantastic, BUT I still taste the cauliflower. The aftertaste is still there. The dish itself is good; I'm just weird. Bleh.
Absolutely delicious! Big hit in this house! Definite keeper and new staple meal :)
The recipe is a good one, my wife & I are cauliflower lovers anyway, again, good recipe!!... Five star rating of coarse!!!!!!!
Good recipe. I used just 5 tbsp of soy sauce instead of 6. Recipe is versatile and love the crunch of the cauliflower vs rice. Will keep it in rotation.
I made it as is and my family LOVED it!My husband and I can eat pretty much anything but our kids are more picky and even they finished their dinner and asked for seconds!
It was REALLY good! The only change I made was I used low sodium soy sauce. I will definitely make this again!
I was skeptical, but now I'm a convert! Cauliflower rice is awesome! This recipe rocks too. I used ground turkey for the meat, and sautéed grated ginger and the chopped garlic with the meat. To boost the veggie content I added chopped napa cabbage and sugar snap peas (instead of the frozen ones). I took the advice of other reviewers and added the sesame oil at the end along with the soy sauce and 1/2 t. of cornstarch and 1/4 t chinese five spice, and 1/4 t. cayenne for some kick. It also needed a t of salt I thought. Topped with green onion and cilantro. Also, cooked eggs separately then tossed in. I gave my teenage grandson (and confirmed vegetable hater) a huge bowl which he gobbled up. I didn't tell him it was cauliflower rice, maybe I never will. A grandmother's got to have some secrets...
I like this alternative to the traditional fried rice. I did shrimp instead of pork. I will make this again!
My husband and I both loved it. We will definitely be making this again
Super easy and super good! Loved it!
It was definitely a nice alternative but I did add more cauliflower than the recipe calls for and ended up using a huge pan. I will definitely make it again.
This was amazing! My kids could not even tell there was no rice in it. I can see myself making this every week.
Very good. I opted to make mine vegetarian, so left out the pork. I also had no green onion, so I used half a sweet onion. Eating this you couldn't even tell there was no rice, the cauliflower is way more flavorful. I cut the soy sauce in half and it was just right for my taste. Also didn't add the garlic until about 30 seconds before the cauliflower as I didn't want it to burn. Also I soaked my peas in warm water for a couple minutes to thaw them up, no need to boil them first.
This is the first recipe I've made where cauliflower is the substitute for a carb because I've been a little skeptical but I have to say this was AMAZING. The only changes I made were to marinate the chicken in a little bit of teriyaki sauce before cooking it (about 25-30 minutes while I prepped the veggies), I added 1 jalapeño to the veggies for a little spice, and I probably only used 3-4 tablespoons of soy sauce. The tip at the bottom of the recipe page to use a cheese grater to shred the cauliflower was genius! I would 100% recommend this recipe, even if you're not trying to watch carb intake. It's that good!
Low carb yum. Since my husband was diagnosed with diabetes, ten years ago, he has not had fried rice and its one of the few foods he really misses. He was in heaven when I made this. Great low carb substitute. I made one change.When you cook sesame oil you lose most of the flavor. I recommend using any high burn point oil to stir fry and drizzling sesame oil on and mixing in to finish.
I followed the recipe. Something is missing. It is an interesting fried rice, though. Anyone has suggestions to make it more flavorful?
I used tofu instead of pork and added ginger and celery. Instead of shredding cauliflower I put it in the blender which chopped it quite nicely. I also used 4 eggs because I had a lot of cauliflower. This was excellent. I will have a bunch of yummy leftovers.
Oh if I would have discovered this gem of a lo w-carb version of Fried Rice a decade or more ago! Been living Atkins lowcarb lifestyle since 2000 and miss all the starches that don't go along with it so when I first made this recipe for which I did not disclose to my husband had cauliflower as the main ingredient as he refuses to eat it imagine my suprise when he went back for seconds and asked me why we were eating 'rice'! I serve it with a side of whole fat cottage cheese which for a lowcarb eater goes really well with any dish but especially this as the cool creaminess of the cottage cheese ofsets the richness of the rice. This truly is a one dish meal too and even tastes great the next day. It's been a staple in our home ever since. I must say that I don't grate the caulflower but instead use the stem and all and chuck it into our food processor THEN squeeze out the natural juices using a dishtowel before adding it into the pan. If you don't squeeze the juices out it will make your fried rice dish too wet. I just add the juice into my kitchen compost bowl and recycle it. This also saves an immense amount of time & physical demands on your body if your at all like me and have arthralgia and have to limit the pressure on my joints and the cauliflower still yields it's shape which is like rice. Large Wok: I use my large stovetop Wok to prepare this dish as it allows you to move the ingredients around and up on the sides as you say add your egg and ingredients into th
It was okay, but a little bitter,.
Very good. Added extra garlic and chopped the cauliflower into little pieces instead of grating. Made everything else as directed and it was very flavorful!
Terrific! My changes: I used asparagus which I simmered, then simmered the carrot slices in the same water till it was absorbed. Added the sesame oil (light) then minced ginger and garlic and sliced chicken sausages till they were browned. Removed those to the dish with the asparagus and carrots, drizzled soy sauce, teriyaki and toasted sesame oil over. Added more sesame oil (light) and olive oil to skillet, sauteed the cauliflower and scallions till tender then added all the other ingredients. Scrambled the egg right in the same skillet (pushed the other ingredients aside) then mixed all together. It is a great recipe to play with! Thanks!!
Loved it! I sub'd out red meat for chicken, also used egg whites... It came out great and super easy. My teenager ate it and she usually would never touch cauliflower.
I found this recipe to be bland and not very filling. It was not difficult to shred the cauliflower with a cheese grater. It wasn't terrible, but I definitely won't be making it again.
My four year old has decided that all veggies are gross so I cooked this to get some into her diet. I exchanged the peas for yellow corn (which she still eats) and added a 1/2 cup of cooked rice for looks. She loved it.
Would use less Soy Sauce. Maybe 4 tablespoons would be better than 6. Would add shrimp next time instead of pork. Would like to try adding regular onions as an addition as other cooks did, would add 1-2 more eggs since that is one of the best parts.
Amazing recipe! Instead of adding peas and carrots, I added red and yellow peppers chopped finely. I am happy someone wrote that it was too much soy sauce. I just added to flavor. Next time I will add 3 eggs...they are delicious in this recipe.
I loved this recipe - I had a head of cauliflower in the refrigerator and just happened to have all of the other ingredients on hand. The only substitution was that I used leftover chicken instead of pork. The flavors are great and if you are looking to cut carbs you won't even miss the rice. I'll definitely make this again :)
The concept is great, and the cauliflower makes for a great substitution without a doubt. However, I felt that there was a lack of flavor in this recipe. I think I will definitely try this again and add more spice and some more veggies. i.e. mushrooms, water chestnuts, baby corn, etc.
Everyone was surprised and thrilled that the "rice"'was cauliflower!
YUM! Cauliflower has never been so good! Agree that it takes a big wok (luckily, I have that). I made it with tofu instead of pork. I'll use only half the soy sauce next time.
Well I am just starting to put it together in the cast iron wok. Now am I mistaken or did the precooked peas evaporate in the recipe. I will add with the cooked pork and soy sauce. I just don't see how they put it to finish, maybe my eyes lost them.
This is my first recipe using cauliflower rice. I am shocked at how good it is. Through the cooking process I smelled that cauliflower gross smell, but after adding the seasonings and the soy sauce, that goes out the window and it is amazing. I think the only thing I did different was that I used Ponzu instead of soy sauce, just because I prefer it in general. I will absolutely make this again. EXCELLENT.
Instead of using pork I used chicken and it was still yummers! I also bought already shredded cauliflower. It totally took a couple of minutes off of prep time!
This is a very good dish.
I would give this 6 stars, if that was an option! This is a great recipe - I have made this 3 times in the last couple of weeks. I modified the recipe by using cut up hot sausages in place of the pork - it gives a great flavor to the "rice."
Delicious recipe, I added a bit more soy sauce because to me it was too bland and I also added in some sweet teriyaki sauce and it hit I would definitely recommend
this recipe makes a lot of this cauliflower rice.. it was really tasty. I got so full off of 1/2 a bowl that I didn't want seconds. my 9 year old went back for seconds.... my husband ate all of his. And to top it off my 1 year old daughter even ate.. it.. I made it last week, and im making it again...
Awesome dish! Love the cauliflower substitute instead of rice!
My family is on a big diet, so we decided to make this dish. It was really good and tasted similar to fried rice, but the recipient didn't call for enough food for the four of us. It says it makes 6 servings, but I guess it makes 6 servings to be eaten with other sides, which we didn't because it already has protein and vegetables, which is what is on our diet. All and all it was a very good recipie, but I will be making more next time!!!
This was delicious and my 22 year old son ate 2 huge servings! Rather than pork, I used chicken marinated in a teriyaki sauce. Also, I added some diced yellow onion to the carrot, green onion and garlic sauté step. Other than that, I followed the recipe to the letter. We have started looking for cauliflower substituted meals and haven't been disappointed yet. Will definitely be cooking this one again. Thanks!
I felt it was dry. Would cut down on the cauliflower next time.
Really good. 1 change-we used 4 tblspns soy. Awesome.
I used fresh ground pork sausage and poured the egg mixture right on top of food while stir frying, this way it bonds to the ingredients better.
Yum! The biggest change I made was to cube, season (sweet chili, soy sauce and fresh garlic) and skewer the pork for grilling. I also added fresh grated ginger to the veggies and had to cook it in batches because (as others have noted) my pan was too small. It was a big hit with my 6 teenage sons!
I used half a white onion instead of green onions and olive oil because I didn’t have sesame oil. I made this recipe because my husband came home from the grocery with a bag of grated cauliflower that had an expiration date. We both really liked it.
Wow Wow WOW! I used half the amount of soy sauce (i didn't have low sodium) and chicken instead of pork and it was AMAZING! The consistency and flavor of the dish was so spot on and surpassed my fried rice cravings! I'm making it again next week at my boyfriends request and he is not the fondest of cauliflower by any means so that says a lot too!
Made this last night for my mom and myself. One taste and mom says "You should make this at least once a week!" It was that good. I had cauliflower (of course) but otherwise used what I had on hand. I had a roasted chicken, yellow squash, green squash, green onions, garlic and a carrot. So, I spiralized the squash and carrots and stir-fried the veggies together with the cauliflower. Sauted the garlic and chicken with a little grape seed oil and the sesame oil ~ and mixed it with the veggies once they were almost al dente. Scrambled the eggs in the same pan that I sauteed the chicken in and added it last. Really, really good recipe.
Delicious. Had eaten cauliflower rice the night before and it was very tasty. Had cauliflower in refrigerator so made for lunch today using what I had. Made lots of little changes and this was truly delicious. Used leftover chicken and corn cut from cob. Added 1/2 cut up zucchini. Used more garlic and fresh ginger, 1/2 of the cauliflower, only 2T low salt soy sauce and fried two eggs and added the frozen peas at the end. Added a bit of water too. No need to cook peas earlier. Serve with sweet-sour or Duck sauce. Will make over and over.
Kids live eating this. Very nice low carb dish. I add double the sesame oil.
This is a great recipe. I made mine with chicken. I added broccoli in the place of the peas. I also added fresh ginger , red pepper flakes and a teaspoon of Dijon mustard to the soy sauce and marinated the cooked chicken in it while I cooked the cauliflower. I will make this again!
Loved this recipe... added 1tsp. red pepper flakes for a little extra... will defiantly make this again.
Made some alterations added snap peas,carrots, water chestnuts and sweet bell pepper. It was amazing and easy to make. Love low carb foods substituted shrimp for pork.
This was very good! I would make again. Thank you
I am not a big fan cauliflower, but this was really good. I modified it by using "riced" cauliflower from the grocery store and also added a bit of teriyaki sauce.
Delicious! We were skeptical at first, but had a lot of fun prepping and cooking this dish... and then eating it up! Substituted marinated teriyaki chicken for the pork and added bean sprouts. Next time will add water chestnuts too. Thank you for the tasty recipe!
I halved the recipe as I wasn't sure if my husband would like it. Big mistake, there wasn't enough leftovers. Loved it!!!!!!!!!!!!
Outstanding. Added grated ginger(love it), celery and paper thin sweet onion. Outstanding.
Made it exactly as written except for sprinkling soy sauce on the pork as it was cooking and also on the veggies as they were cooking. Used more soy than called for. And added one chopped white onion to the veggies. At the table we added Sriracha and some peanuts! Will definitely make this again! And I'm NOT a cauliflower lover at all!
So good! Used a skillet and substituted bacon instead of pork and it worked just fine.
Followed the recipe exactly as listed. Outstanding, excellent. If someone had made this for me and not told me it was cauliflower I wouldn't know. I'm quite picky about my fried rice and its my standard for rating a Chinese restaurant and this definitely makes the cut.
Make sure you don't crowd the wok or skillet you use to stirfry. We added a little bacon, onion, red pepper, snow peas, ginger and garlic. Delicious and so healthy! My husband who isn't a veggie lover says it's a keeper.