Cauliflower Rice Stir-Fry with Egg, Peas, and Carrots Recipe

Introduction

Cauliflower rice is a light and healthy alternative to traditional rice, perfect for those looking to cut carbs without sacrificing flavor. This easy stir-fry version features fresh vegetables and scrambled eggs for a satisfying meal in just 30 minutes.

Ingredients

• 1 medium cauliflower (rinsed and pat dry with paper towels)
• 2 tablespoons sesame oil
• 2 eggs (lightly beaten)
• Pinch of salt
• Cooking spray
• 1/2 small onion (diced)
• 3 cloves garlic (minced)
• 1 teaspoon fresh ginger (minced)
• 1/2 cup frozen peas and carrots blend
• 1/2 cup diced celery
• 3 tablespoons soy sauce (or more to taste)
• 1/4 cup green onions (diced)
• 1/4 teaspoon sesame seeds

Instructions

1. Step 1: Cut the cauliflower in half, remove the core and let the cauliflower dry completely.
2. Step 2: Chop into florets, then place half in a food processor and pulse until the cauliflower is small and has the texture of rice; don’t over-process or it will get mushy. Set aside and repeat with the remaining cauliflower.
3. Step 3: In a small bowl, whisk eggs and season with a pinch of salt.
4. Step 4: Place a large sauté pan or wok over medium heat and once hot, add the sesame oil.
5. Step 5: Sauté onion, garlic, ginger, peas and carrots, and celery for about 4-5 minutes, or until soft.
6. Step 6: Raise the heat to medium-high and add the processed cauliflower rice and the soy sauce.
7. Step 7: Mix well, cover and cook for about 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
8. Step 8: Push the mixture to one side of the pan, add the eggs, stir and cook like scrambled eggs. Once almost cooked, mix the eggs with the cauliflower rice.
9. Step 9: Add the green onions, stir and remove from heat.
10. Step 10: Garnish with sesame seeds and more green onions before serving.

Tips & Variations

• For added protein, include cooked chicken or shrimp when adding the soy sauce.
• Use coconut aminos instead of soy sauce for a gluten-free option.
• Try adding chopped bell peppers or mushrooms to increase vegetable variety and texture.
• To make it spicier, add a dash of chili flakes or sriracha sauce while cooking.

Storage

Store leftover cauliflower rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare cauliflower rice without a food processor?

Yes, you can finely chop the cauliflower by hand using a sharp knife or grate it with a box grater to achieve a rice-like texture.

Is cauliflower rice suitable for freezing?

It is best to freeze uncooked cauliflower rice rather than the cooked dish, as texture can degrade after freezing and reheating. Store uncooked riced cauliflower in a freezer-safe bag for up to 3 months.

Cauliflower Rice Stir-Fry with Egg, Peas, and Carrots Recipe

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★★★★★

4.7 from 106 reviews

• Author: Matteo
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A healthy and flavorful cauliflower rice recipe that mimics traditional fried rice using fresh vegetables, eggs, and a savory soy sauce seasoning. This low-carb alternative is quick to prepare and perfect for a nutritious weeknight meal.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 medium cauliflower (rinsed and patted dry with paper towels)
• 1/2 small onion (diced)
• 3 cloves garlic (minced)
• 1 teaspoon fresh ginger (minced)
• 1/2 cup frozen peas and carrots blend
• 1/2 cup diced celery
• 1/4 cup green onions (diced)

Other Ingredients

• 2 tablespoons sesame oil
• 2 eggs (lightly beaten)
• Pinch of salt
• Cooking spray
• 3 tablespoons soy sauce (or more to taste)
• 1/4 teaspoon sesame seeds

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Instructions

1. Prepare the Cauliflower: Cut the cauliflower in half and remove the core. Let the cauliflower dry completely to avoid sogginess when cooking.
2. Rice the Cauliflower: Chop cauliflower into florets. Pulse half the florets in a food processor until small and rice-like in texture. Be careful not to over-process to prevent mushiness. Set aside and repeat with the remaining florets.
3. Whisk the Eggs: In a small bowl, whisk the eggs with a pinch of salt until lightly beaten.
4. Heat the Pan: Place a large sauté pan or wok over medium heat. Once hot, add the sesame oil.
5. Sauté Vegetables: Add the diced onion, minced garlic, minced ginger, peas and carrots blend, and diced celery. Cook for 4 to 5 minutes until vegetables are soft and fragrant.
6. Add Cauliflower Rice and Soy Sauce: Increase heat to medium-high, add the processed cauliflower rice to the pan along with soy sauce. Mix well.
7. Cook the Rice: Cover the pan and cook for 5 to 6 minutes, stirring frequently, until cauliflower rice is slightly crispy outside but tender inside.
8. Scramble the Eggs: Push the cauliflower mixture to one side of the pan. Pour in the eggs and scramble them gently. When eggs are almost cooked, mix them thoroughly with the cauliflower rice.
9. Finish with Green Onions: Stir in the diced green onions and remove the pan from heat.
10. Garnish and Serve: Sprinkle sesame seeds and additional green onions on top before serving for an extra burst of flavor and texture.

Notes

• Ensure the cauliflower is completely dry after rinsing to prevent sogginess during cooking.
• Do not over-process the cauliflower in the food processor; it should resemble rice grains, not mash.
• Adjust soy sauce quantity to taste, especially if using a low-sodium version.
• For vegan version, omit eggs or substitute with scrambled tofu.
• Use a wok or large sauté pan for best results and even cooking.
• This recipe is low in carbohydrates and makes a great gluten-free meal option.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian

Keywords: cauliflower rice, low carb, gluten free, fried rice alternative, healthy recipe, easy dinner, vegetarian