If you've been looking for a reason to try cauliflower rice, this is a good one. The technique is simple: cauliflower, chopped or pulsed into small pieces, then stir-fried in a hot wok with onion, garlic, peas, snap peas, and carrot until just tender, and the result is genuinely satisfying, making the swap feel easy rather than like a compromise. The key is keeping the cauliflower slightly firm rather than cooking it through completely, which gives it a texture that holds up the way good fried rice should. Cauliflower is naturally low in carbohydrates and high in fiber, making this a practical option for anyone managing blood sugar, reducing grain intake, or simply looking for a lighter version of a dish they already love. Grapeseed oil works well here because of its high smoke point, which is exactly what a hot wok needs. Add a drizzle of coconut aminos or tamari at the end if you want to take it in a more traditional fried rice direction.
Chopped cauliflower is a healthier alternative to traditional fried rice.
Shopping List:
- 1 Head of Cauliflower
- 1 small yellow or white onion
- 1 cup frozen peas
- 1 cup pea pods, snap or sugar
- 1 small carrot
- 2 cloves of garlic
- 1/4 cup Grape seed oil
Mixing Your Goods:
Chop the cauliflower into small pieces with a knife or a food processor. Chop the onion and mince the garlic. Heat half of the oil in a wok or large pan, when hot add onion and garlic, saute until translucent, then add the remaining oil and cauliflower. Sauté until cooked but still firm.