Cauliflower Fried Rice

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.

How To Make Cauliflower Fried Rice

INGREDIENTS

• Cauliflower: As the key ingredient in this recipe, make sure your cauli is fresh as a daisy: perky and firm, with no signs of discoloration. Over-the-hill cauliflower has an unpleasantly sulfurous aroma that you’re better off avoiding.
• Soy Sauce: The soy sauce contributes fragrance, seasoning, and umami. I chose low-sodium soy to maximize flavor without overdoing the salt.
• Mirin: With its sweetness and acidity, this low-alcohol rice wine acts as a counterweight to the salt and savor of the soy sauce.
• Shallots: You won’t find fried shallots in most fried rice recipes, but I think they more than deserve a place. Fried until browned and crisp, they provide textural contrast and rich savory-sweet flavor. What’s more you’ll use the shallot oil to cook the fried rice, infusing it with more caramelized allium flavor. It’s a win-win!
• Eggs: It’s the eggs that turn this dish into a one-pan meal. Since we cooking them over medium-high heat, they scramble mighty quickly. Get them in and out of the pan fast, before they’re overcooked.
• Carrot & Peas: Included for pops of color and freshness and a bit of chew.
• Scallions: More than a garnish, thinly sliced scallions lend a sharpness that brings all the dish’s flavors into tighter focus.

STEP-BY-STEP INSTRUCTIONS

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.

Recipe Tips

• How to fry shallots: The key to making crispy fried shallots is ensuring your oil is good and hot enough before the shallots go in. You’ll know the oil is sufficiently hot when you see it shimmer and ripple and begin to emit thin wisps of smoke.
• How to avoid soggy cauliflower fried rice: Overprocessing the cauliflower is generally the culprit—usually a result of overcrowding the food processor. To avoid this, process the cauliflower in batches, pulsing just until rice-size and erring on the large side.

Variations

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.

Storage

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.