One Pan Veggie Quesadilla
10 min • 340 cal
Asian • Lunch
Cauliflower Fried Rice
15 minEasy4 servings
🧮Serving Size Calculator
4
servings
180
calories
10g
protein
12g
carbs
10g
fat
Ingredients
- 1 head cauliflower, riced (about 4 cups)
- 3 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 green onions, sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1/4 tsp white pepper
- 1 tbsp rice vinegar
Instructions
- 1
Heat vegetable oil in a large skillet or wok over high heat.
- 2
Add beaten eggs and scramble until just set. Transfer to a plate.
- 3
In the same pan, add a bit more oil if needed. Add cauliflower rice.
- 4
Stir-fry for 3-4 minutes until slightly tender but not mushy.
- 5
Add mixed vegetables and garlic. Stir-fry for 2 minutes.
- 6
Add soy sauce, sesame oil, rice vinegar, and white pepper. Toss to combine.
- 7
Return eggs to the pan and break them up into the rice.
- 8
Add green onions and toss everything together.
- 9
Serve hot.
Pro Tips
💡
Rice the cauliflower in a food processor for the best texture - small, even pieces.
💡
High heat is essential for that authentic wok-fried taste.
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Don't overcook the cauliflower - it should still have a slight bite.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How do I make Cauliflower Fried Rice?
This one-pan recipe takes approximately 15 min. Start by preparing all ingredients, then follow the step-by-step instructions above.
What is the difficulty level of Cauliflower Fried Rice?
This recipe is rated as Easy difficulty. Even if you're new to cooking, you can make this recipe successfully.
Can I substitute ingredients?
Most ingredients in this recipe can be substituted. For protein, try chicken, tofu, or seafood. For vegetables, use whatever you have on hand.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
