Categories
Recipes

Cauliflower Fried Rice

Cauliflower Fried Rice

Say goodbye to takeout—this easy, vegetarian fried rice recipe is bursting with flavor thanks to ginger, honey, and edamame.
Prep Time 20 minutes
Servings 4 Servings
Calories 251kcal

Ingredients

  • 1/2 Large Head Cauliflower
  • 2 tbsp Vegetable Oil
  • 1 Orange Pepper Cut into thhin 1/2" pieces
  • 1 Scallion Thinly sliced
  • 1 2" Piece Ginger Cut into thin matchsticks
  • 2 tbsp Low-sodium Soy Sauce
  • 2 tsp Chili Garlic Paste
  • 2 tsp Honey
  • 4 Large Eggs
  • 1 c Frozen Peas Thawed
  • 1 c Forzed Edamame Thawed
  • Lime Wedges For serving

Instructions

  • Cut the cauliflower into florets, discarding the tough inner core and leaves. Working in batches, transfer the cauliflower to the bowl of a food processor. Pulse until the cauliflower resembles rice, about 15 seconds (be careful not to over-process or cauliflower will get mushy). Set aside, then repeat with the remaining cauliflower (you should have about 4 cups of cauliflower).
  • Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the pepper, the white parts of the scallion, and the ginger; cook, stirring, 2 minutes. Add the cauliflower, toss to combine and cook, covered, stirring once, for 5 minutes.
  • Meanwhile, in a small bowl, whisk together the soy sauce, chili garlic paste, and honey. In a separate small bowl, lightly beat the eggs. Push the cauliflower mixture to one side of the skillet, add the remaining 1 tablespoon oil, then the eggs, scrambling until cooked, 2 minutes.
  • Remove skillet from heat and fold in the eggs, sauce, peas, and edamame. Serve with thinly sliced scallion greens and lime wedges.