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How to Make Cauliflower Fried Rice

What you’ll need:

  1. Break down head of cauliflower to florets. Place the cauliflower florets in the food processor. If you don’t have a food processor, you can grate the cauliflower using a box grater. (Alternatively, you can use 4 cups purchased fresh or frozen cauliflower rice and skip Steps 1 and 2.)

Cauliflower florets in a food processor

  1. Pulse until the florets have broken down to a rice-like consistency. Set aside.

Cauliflower rice in a food processor.

  1. Heat 1 teaspoon of oil in a wok or large skillet over medium heat. Add beaten eggs.

Scrambled eggs cooking in a wok.

  1. Cook the eggs for 30 seconds before flipping.

Scrambled eggs in a wok.

  1. Continue to cook until the eggs are cooked through, 15 seconds more.

Scrambled eggs on a cutting board

  1. Transfer the eggs to a cutting board and cut them into 1/2-inch pieces.

Scallions, ginger and garlic in a wok

  1. Heat 1 tablespoon oil in the wok over high heat. Add scallion whites, garlic and ginger. Stir and cook until the scallions have softened, about 30 seconds.

Chicken and vegetables in a wok

  1. Add chicken and the rest of the vegetables (leaving the scallion greens for garnish). Stir-fry quickly until the chicken is cooked all the way through, 2 to 4 minutes. Transfer to a bowl and set aside.

cauliflower rice in a wok

  1. Heat another 1 tablespoon oil in the wok. Add the riced cauliflower and stir quickly until it’s hot, but not mushy (you want to retain some texture so the cauliflower feels more like rice).

Chicken vegetables eggs soy sauce and sesame oil in a wok

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