Cauliflower Fried Rice


Units Scale
  • 1 head cauliflower
  • 2 cloves garlic, grated
  • 2 large carrot sticks, diced
  • 1/2 cup green peas
  • 1 cup cremini mushrooms, sliced
  • 1 bunch scallions, finely chopped
  • Sesame oil
  • Toasted sesame seeds for garnish, optional

For the sauce:

  • 1 tablespoons fresh ginger, grated
  • 3 tablespoons soy sauce
  • 3 tablespoons teriyaki sauce
  • Juice of 1/2 orange
  • 2 teaspoons hot chili paste
  • 1 tablespoon apricot preserves


  1. In a small bowl, whisk together all the ingredients for the sauce. Set aside.
  2. In the food processor, ‘rice’ your cauliflower florets.
  3. Heat a large frying pan with sesame oil. Sautee the garlic, carrots, mushrooms, peas, and scallions until all the water has cooked out of the mushrooms, about 10 minutes. With a slotted spoon, remove the sauteed vegetables from the pan and discard the broth from the pan.
  4. Return the pan to the heat, and cook the riced cauliflower for about 5 minutes, just until it has softened. Add the sauteed vegetables back to the pan, toss in with the cauliflower. Add the sauce to the pan, toss again until well-incorporated.
  5. Transfer the rice to the serving bowl and top with toasted sesame seeds if desired. Enjoy!


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