More Fried Rice Recipes
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Fried rice will always be one of the best takeout items in the game. It’s a classic, comforting recipe that everyone loves…except maybe those who are trying to eat less rice. If that’s you, I created this spin on the fave that subs cauliflower for rice while still crushing it on flavor. Whether you’re skipping carbs, trying to eat more vegetables, or just looking for a lighter side dish so you can eat more orange chicken (relatable!), this cauliflower fried rice is for you.
Since this dish is a bit unorthodox, I relied on more conventional ingredients such as mirin (a sweet Japanese rice wine) and soy sauce to give it that classic fried-rice flavor. Together they lend just the right blend of sweetness and savory umami flavor.
First, let’s make rice out of our cauliflower. Cut or break the cauliflower into more or less evenly sized florets. Now pulse the florets in a food processor just until rice-size. Err on the size of too large; overprocessing will result in heavy, textureless fried rice. I suggest processing the cauliflower in batches to get the most uniform size. Transfer the cauliflower rice to a clean kitchen towel and squeeze out any excess liquid over a sink; this will help the grains remain distinct and prevent the fried rice from going soggy. Set aside.
Quickly stir together the soy sauce, mirin, and sugar in a small bowl until the sugar is dissolved; set that aside too. Now let’s make some fried shallots! I know frying shallots might seem like a hassle, but trust me: This step is fast, easy, and totally worth it. First, slice the shallots thinly and evenly. Grab a large cast-iron or nonstick skillet or a wok, add oil, and heat over medium-high until shimmering; it's crucial that the oil be plenty hot before the shallots go in. Add the shallots and cook, stirring occasionally, until they are a beautiful golden brown; overcooking is better than undercooking. This will likely take less than 3 minutes, but don’t watch the clock—watch the shallots! The color is your cue. Using a slotted spoon, transfer the shallots to paper towels to drain. Pour off all but 1 Tbsp. oil from the skillet (I recommend saving the excess shallot oil for a stir-fry; the stuff is flavor gold!).
Moving on to the eggs. Since we’re scrambling the eggs over much higher heat than we normally would, prepare to work quickly. Have a small bowl or plate nearby so the eggs have a place to land as soon as they are cooked. Return the skillet to medium-high heat, add the eggs, and cook, stirring a few times, just until set. Should take about 30 seconds. Scrape onto that bowl/plate you had the forethought to set nearby.
With the eggs out of the way, let’s move on to the vegetables. If the skillet looks dry, add a tablespoon of oil. Add the carrots, garlic, and peas and cook, stirring often, just until warmed through, about 30 seconds. (Note: There’s no need to thaw the peas before cooking.)
At last, we're ready to get the cauliflower rice involved. Add it to the veggies in the skillet and cook, stirring occasionally, until slightly softened, about 2 minutes. Now crank the heat up to high and add the soy sauce mixture. Cook, stirring often, until mostly evaporated, about 1 minute. Return the eggs to the skillet and stir to break up and evenly distribute. Season the fried rice with salt and pepper.
Finish things off by sprinkling sliced scallions, fried shallot, and sesame seeds over. You can do this in the skillet or after dividing the fried rice among serving bowls.
Full list of ingredients and directions can be found in the recipe below.
This dish is great on its own, but if you’re looking to spice it up further, go ahead and be my guest! Want to make it vegan? Remove the eggs altogether or substitute with a plant-based egg. Looking for a bit more protein? Just add chicken, shrimp, or pork. Want to make it gluten-free? Use tamari instead of soy. Just like with regular fried rice, the possibilities are truly endless.
Cauliflower fried rice can be made 3 days ahead. Let cool, then transfer to an airtight container and chill. To reheat, spread out on a baking sheet, cover with foil, and heat in a 350° oven until warmed through.
small head of cauliflower or 1 (10- to 12-oz.) bag pre-riced cauliflower
reduced-sodium soy sauce
mirin
granulated sugar
neutral oil
shallots, thinly sliced
large eggs, beaten to blend
carrot, cut into 1/4" matchsticks
cloves garlic, finely chopped
frozen peas
Kosher salt
Freshly ground black pepper
scallions, thinly sliced
Sesame seeds, for serving (optional)
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