Fried Cauliflower Rice
Prep time
Cook time
Total time
Love this lightened up version of fried rice! You won't know the cauliflower is there, but you'll have a lower calorie, healthier dinner filled with vegetables.
Recipe type: Side Dish, main dish
Cuisine: Asian
Serves: 4 - 6
  • ½ head cauliflower
  • 1 cup brown rice, cooked. Leftover works great
  • 1 tablespoon olive oil
  • 2 egg whites
  • 1 egg
  • 1 large garlic clove, diced finely
  • ½ onion, chopped
  • ½ cup frozen peas, thawed
  • ¼ cup carrot, chopped or grated
  • 4 green onions, chopped, keeping green part separate
  • 3 tablespoons soy sauce, or more, to taste
  • ½ to 1 cup edamame, shelled and cooked, optional
  1. Assemble ingredients before starting. It may seem like a lot of directions, but it goes quickly once you start.
  2. Rinse and pat dry the cauliflower. Once dry, grate or run through the food processor it so it's about the size of rice. You will need about 2 cups or more.
  3. Chop onion, green onion, and garlic. Keep most of the green part of the green onion separate.
  4. Grate or finely chop carrot. Once again, you can use your food processor for this step as well.
  5. Prepare edamame according to package directions, which usually includes a cooking time of 6 minutes. If the edamame isn't shelled, remove shells when it cools enough to handle.
  6. In your skillet, using a pan spray or a little oil or butter, scramble and cook the two egg whites, then set aside.
  7. Next scramble the whole egg, setting it aside as well when it's done. Wipe out pan to remove crumbs.
  8. Heat oil in a large skillet.
  9. Sauté onion, the white part of the green onion, garlic, and carrots, for 1 to 2 minutes.
  10. Add the grated cauliflower, peas, and soy sauce, and sauté for about 4 minutes, stirring occasionally. The cauliflower should start to brown on the outside, but be crisp still inside.
  11. Stir in the leftover rice for a minute or so until heated. Be sure to stir often so it doesn't stick.
  12. Add the scrambled egg and edamame, stirring on low heat until all is hot, then remove from heat.
  13. Serve and eat.
Recipe by JAQUO Lifestyle Magazine at