Quick and easy to prepare, this scrambled egg cauliflower fried rice makes for a healthier lunch, loaded with veggies, protein-rich, and naturally gluten-free. The addition of soy sauce brings a subtle Asian touch that makes the dish slightly addictive!
Cauliflower rice, here we are again! As you probably know if you’ve been around here for a while, I have a slightly obsession around cauliflower. Far from being a sad boiled vegetable, it’s an incredibly versatile ingredient and when well prepared, can create the most delicious dishes!
When I lived in Chicago, I discovered Farmer’s Fridge, a local vending machine serving wholesome, fresh and healthy meals daily. One of my favorites on the menu was a scrambled tofu fried rice salad. So the other day, when I was in a hurry for lunch and just realized I had some cauliflower rice, I simply scrambled an egg, fried the egg cauliflower rice and added a few toppings and soy sauce for serving. The dish took 5 minutes to prepare, was packed with flavors, and it felt like I had to share it with you ASAP!
What is cauliflower fried rice?
Basically it’s the same principle of fried rice, but prepared with cauliflower instead of rice. A traditional fried rice consists in stir-frying cooked rice in a wok or frying pan, alongside with other ingredients, such as eggs and vegetables.
In a cauliflower version, we replace rice with raw cauliflower that has been pulsed in a food processor or grated until it resembles to a fine couscous or rice texture. Then, the recipe remains basically the same.
Ingredients for cauliflower fried rice
- 1 cauliflower
- 4 eggs
- Fresh baby spinach
- Scallions, for serving
- Soy sauce
And that’s it! It is a very basic and minimalist recipe! You can also swap some ingredients depending on the leftovers you have in your fridge (read below the possible variations around the recipe for more details).
How to make fried rice?
- Start with making cauliflower rice by pulsing cauliflower florets in a food processor a few times until it resembles to a fine couscous or rice texture. Useful tip: I always recommend to do this step just before using, as cauliflower rice tend to smell when stored raw in the refrigerator. Alternatively you can use frozen cauliflower rice for a quicker version. To learn more about cauliflower rice, read this.
- Sauté cauliflower rice with olive oil in a large skillet (or a wok) placed om medium-high heat, stirring often, until cauliflower starts to dry out and takes a golden color.
- Add the baby spinach and cook for a few minutes, until wilted, stirring often.
- At this point, crack the eggs, one at a time, directly in the skillet, and stir vigorously with a wooden spatula after each addition like you would do for scrambled eggs. Season, add soy sauce and toppings of choice, and it’s ready!
What to serve with fried rice?
Fried rice can be eaten by itself or as an accompaniment to another dish. I personally use it as a vegetarian main, and serve it either with a side of rice for a more filling dish, or simply with toasted and buttered sourdough bread slices. It can also be served for a savory breakfast or brunch, with a subtle Asian touch to it. Delicious!
Possible variations around the recipe
The cauliflower fried rice recipe I suggest here can be used as a base, and you can then customize in so many different ways, depending on your mood and what’s left in the fridge. I always encourage creativity around my recipes, that’s how you start having fun cooking. Here are just a few ideas that come to mind, please feel free to add your own little twist to the recipe:
- For a vegan version, you can replace scrambled eggs with scrambled tofu.
- Add shredded red cabbage, edamame, fresh cilantro and toasted cashews.
- Add stir-fried broccoli and add tofu, taking inspiration of this recipe.
- Complete with some green peas, diced carrots and sautéed mushrooms.
More cauliflower recipes you’ll love:
- Healthy Cauliflower Rice with Peas
- Pizza with Cauliflower Crust
- Spicy Tahini Cauliflower Steaks
- Curried Cauliflower Grilled-Cheese Sandwich
- Vegetarian Cauliflower Burrito Bowl
- And don’t miss these 5 Fun & Healthy Ways to Cook with Cauliflower
Other Asian-inspired recipes:
PrintScrambled Egg Cauliflower Fried Rice
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Savory
- Diet: Vegetarian
Quick and easy to prepare, this scrambled egg cauliflower fried rice makes for a healthier lunch, loaded with veggies, protein-rich, and naturally gluten-free.
Ingredients
- 1 head cauliflower, cut into florets
- 1 Tablespoon olive oil
- 4 large eggs
- 1 cup (225g) fresh baby spinach
- 2 scallions, thinly sliced
- Salt and freshly ground pepper
- Soy sauce, for serving
- Toasted white and/or black sesame
Instructions
- Wash and thoroughly dry cauliflower, then remove the leaves, and chop into large pieces.
- Place the cauliflower pieces in a food processor* and pulse a few times until it has a nice, sandy texture. Work in batches if necessary and don’t over process or it will get mushy.
- Optional (but recommended): Press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel and squeeze to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.
- Heat one Tablespoon olive oil in a large skillet placed over medium heat. Once hot, add the cauliflower rice and sauté for 5 minutes, stirring often.
- Add the baby spinach and stir for a few minutes, until wilted.
- Crack the eggs in the skillet one by one, and stir vigorously after each addition to make scramble eggs. Garnish with scallions, sesame seeds, and add a generous drizzle of soy sauce before serving. Enjoy!
Notes
* If you don’t have a food processor, you can grate the cauliflower with a box grater until it has a sandy texture.
Did you make this recipe?
Lastly, if you make this Scrambled Egg Cauliflower Fried Rice, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
