Cauliflower Fried Rice Recipe Without Using Rice | Tasty Low-Carb Gobi Fried Rice | Chef Bhumika

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is a lower-sodium alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective substitute.

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein for vegans, while chickpeas are a budget-friendly option.

green onions

🥗Healthier: chives

💰Cheaper: onions

Chives offer a similar flavor with fewer calories, while regular onions are more economical.

Cut the cauliflower into smaller florets and remove the leaves.

Use a food processor to process the cauliflower into rice-sized pieces, or grate it using a small grater if a food processor is not available.

Heat 2 tablespoons of oil in a hot pan.

Add 1.5 teaspoons of chopped ginger and 2 teaspoons of chopped garlic to the pan.

Add 1 whole finely chopped chili and sauté until fragrant.

Add spring onion whites, finely chopped French beans, and finely chopped red carrots to the pan; toss quickly without letting them turn soft.

Add 1 tablespoon of green garlic chives (if available) and a handful of spring onion greens.

Add the processed cauliflower rice to the pan and toss it around.

Cook the cauliflower rice until it starts to release moisture and turns slightly translucent, keeping it on high flame.

Once the cauliflower is translucent, add salt to taste, ensuring not to draw out too much moisture from the vegetables.

Add 1 teaspoon of vinegar, 1.5 tablespoons of light soy sauce, and 1 teaspoon of mushroom sauce (if using).

Toss everything together until the sauces are well mixed and the cauliflower rice is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens