Recipe video above. This is how you make cauliflower rice totally delicious - by making Cauliflower Fried Rice! The trick is to cook it hard and fast, just like real fried rice, and to ensure the cauliflower rice are "cooked rice size" rather than blitzed into tiny couscous-size grains. This gives it a real fried rice mouthfeel and eating experience!
Cuisine: American Chinese, Asian
Keyword: cauliflower fried rice
1.5tbspoil, separated (vegetable, canola, peanut)
3garlic cloves, minced
1/2onion, finely chopped
75g/ 2.5 oz ham or bacon, diced
1 1/2cupsfrozen diced peas, carrots, corn(mix, or other diced fresh veg of choice)
400g (4 cups) cauliflower rice, raw(Note 1)
2eggs, lightly whisked
2green onions, finely sliced
Sauce - Mix:
1tbspMirin (or Chinese Cooking Wine)(sub dry sherry or cooking sake) (Note 2)
1tbspOyster Sauce(sub Hoisin)
1.5tbspsoy sauce, light or all purpose (Note 3)
1tspsesame oil, toasted
Heat 1 tbsp oil in a large skillet over high heat.
Add garlic and onion, cook for 30 seconds.
Add ham, cook for 1 minute to release flavour.
Add frozen vegetables, cook 2 minutes until carrot is almost cooked.
Add cauliflower and Sauce. Cook, stirring regularly, for 4 minutes until sauce is reduced and cauliflower is almost cooked - firm, tender crisp, not soft and mushy.
Push the cauliflower to one side of the skillet. Add 1/2 tbsp oil, let it heat up briefly, then pour in egg.
Leave for 10 seconds, then leisurely scramble it. Once almost cooked, mix egg through cauliflower.
Toss through green onions then serve immediately!
1. Cauliflower rice - make your own, buy it ready made or frozen. If frozen, thaw and drain well before using. If making your own, key trick is to ensure cauliflower is grated until it's the size of cooked rice, not tiny couscous size. Texture of cauliflower fried rice is much better when it's rice size!2. Mirin or Chinese cooking wine ("Shaoxing wine") is the secret that will make this dish really taste like your favourite fried rice! Substitute with Japanese cooking sake or dry sherry. Non alcoholic sub - reduce Oyster Sauce to 1/2 tbsp and soy sauce to 1/2 tbsp, add 3/4 tsp chicken stock powder (granulated bouillon) into the Sauce.3. Soy Sauce - light or all purpose soy sauce is ideal here, adds flavour without staining rice colour too much. If you only have "dark soy sauce" (will be labelled as such on the bottle) reduce to 1 tbsp. Note the your rice will be stained a dark brown colour (which actually looks very appetising!).4. Storage - best made fresh. It's still pretty good the next day, but on Day 2 and beyond I find it starts getting a bit too wet for my taste. Still edible and decent though!5. Nutrition per serving. Recipe will serve 5 to 6 as a side, or 3 as a meal.Half the carbs in the nutrition per serving below is attributable to the peas, corn and carrot so they could be eliminated if you wish to make the carbs even lower. To keep some colour in it, you could toss through baby spinach instead - 1 cup raw spinach only has 1g carbs.