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.
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.
Full list of ingredients and directions can be found in the recipe below.
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.
