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cauliflower fried rice


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  • Author: Chefjar


  • Large head cauliflower-1
  • Garlic cloves ( finely chopped)-3
  • Red chili flakes- 1/2 tsp.
  • Mixed vegetables( carrots, peas & corns)- 2 cups
  • Broccoli florets - 1 1/2 cup
  • Scallion stems ( thinly sliced)- 1 cup
  • Large eggs ( beaten)-2
  • Vegetable oil- 1 tbsp. for cooking
  • Sesame oil- 1 tbsp. for cooking
  • Salt - to taste , if needed
  • Low sodium soy sauce- 3 tbsp.
  • Oyster sauce- 2 tbsp.
  • Black sesame seeds- as needed


  1. cauliflower fried rice
  2. CAULIFLOWER RICE. Using a food processor* with a grater disk attachment, grate the cauliflower until it resembles "rice".
  3. Transfer to a clean cloth or paper towel, wrap "rice" in it and squeeze as much water as possible from the "rice". This will prevent your dish from becoming soggy.
  4. In a medium bowl, whisk together low sodium soy sauce and oyster sauce; set aside.
  5. Once you have your sauce and cauliflower rice, it is time to cook.
  6. In a large pan/ skillet heat 1 tbsp. of vegetable oil and 1 tbsp. of sesame oil.
  7. Add slightly beaten eggs and fry about 2-3 minutes per side or until cooked through. Remove from the pan/skillet and allow to cool before dicing into small pieces; keep aside.
  8. In the same pan/skillet cook garlic & chili flakes until fragrant, about 30 seconds. Stir in the broccoli florets and cook another 2 minutes. Add the mixed vegetables and cook 3-4 minutes, stirring every minute or so, until they are tender.
  9. Stir in the diced eggs, cauliflower rice, and sauce; mix well to combine. Cover the pan/ skillet with a lid so the cauliflower rice steams and becomes more tender and cook 3-4 minutes.
  10. Serve immediately, garnished with thinly sliced scallion stems and black sesame seeds.


If you don’t have a food processor, use a box grater with the medium-sized holes.

  • Category: Vegan/ Gluten Free
  • Cuisine: International