Cauliflower Fried Rice

I don’t have anything against real rice. I have ever type of rice that you can imagine in my pantry: White, Brown, Basmati, Jasmine, Rice-O-Roni. Sometimes, I just want to be a little different, be a little healthy, clean out the produce drawer. I actually thought grating my own cauliflower would be terrible and painstaking…and it was after a one minute attempt.

I got out my handy Cuisinart Mini Prep Plus Food Processor. May have taken a few batches, but it was the consistency I wanted.

If you haven’t figured it out yet, I like to just get to the punch of the recipe. I know there is a journey to the creation, but I want to see the ingredients, the steps and the end product.

So here we go:


  • 1 medium head, about 24 oz cauliflower, rinsed
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 2 large eggs
  • 1/2 small onion, diced fine
  • 1/2 cup edamame, pre-cooked
  • 1/2 cup carrots, diced
  • 1 garlic clove, minced
  • 3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)
  • 3 to 4 scallions, chopped
  • Sriracha or chili paste (optional)


  • Remove the core and let the cauliflower dry completely.
  • Chop cauliflower into small florets, then place in small batches in a food processor; pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside in a medium bowl and repeat with the remaining cauliflower.
  • Heat a large saute pan or wok over medium heat and both oils. I like to do one of each oil for flavor, but don’t want the sesame oil to overpower the taste
  • Saute onions, carrots and garlic about 3 minutes, or until soft.
  • Add pre-cooked edamame and saute for additional minute
  • Raise the heat to medium-high.
  • Add the cauliflower to the saute pan along with soy sauce. Mix and cook approximately 4-5 minutes, stirring frequently
  • Push cauliflower fried rice to the side to create a well; crack two eggs in center to fry
  •  Once the eggs is fried; mix together for an additional minute
  • Remove from heat and add scallions
  • Optional: Top with a ribbon of Sriracha or chili paste for the extra kick

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