Easy Homemade Cauliflower Fried Rice | SAM THE COOKING GUY

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.

Start with a hot wok.

Add a little vegetable oil to the wok.

Add sliced red onion, red bell pepper, and shiitake mushrooms to the wok; cook for about 5 minutes.

Prepare the cauliflower by cutting off the florets and discarding the stems.

Pulse the cauliflower florets in a food processor until it resembles rice.

Return to the cooked vegetables in the wok; add a little more vegetable oil.

Add minced ginger and garlic to the wok; mix together and cook until fragrant.

Add the pulsed cauliflower to the wok; cook until it softens.

Add 2 tablespoons of soy sauce, 1/2 teaspoon of sesame oil, and 2 teaspoons of sriracha to the mixture; mix well.

Add beaten eggs to the mixture; stir to combine and cook until the eggs are set.

Plate the cauliflower fried rice and garnish with chopped green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens