Cauliflower Fried Rice

Nutrition · per serving

Steps

1. 1

   Pulse the cauliflower florets in a food processor until they resemble rice-sized grains; do not over-process or it will turn wet and pasty. Slice the spring onions, keeping the green tops separate from the white parts if you like, and chop the garlic and ginger.

   400 g cauliflower, cut into florets3 spring onions, thinly sliced2 cloves garlic, finely chopped10 g ginger, finely chopped
2. 2

   Mix the soy sauce, sesame oil, white pepper, and salt in a small bowl so the seasoning is ready before you start stir-frying. Pat the shrimp dry for better browning.

   15 ml light soy sauce10 ml toasted sesame oil1 g ground white pepper1 g salt180 g raw shrimp, peeled and deveined
3. 3

   Heat a large wok or frying pan over high heat until very hot, then add half of the neutral oil. Pour in the beaten eggs and scramble just until softly set, about 30 seconds. Remove to a plate so they stay tender.

   15 ml neutral oil2 large eggs, beaten
4. 4

   Add the remaining neutral oil to the pan. Stir-fry the shrimp for 1-2 minutes until just pink and curled; avoid overcooking. Add the garlic, ginger, and the white parts of the spring onions, and stir-fry for about 20 seconds until fragrant.

   15 ml neutral oil180 g raw shrimp, peeled and deveined2 cloves garlic, finely chopped10 g ginger, finely chopped3 spring onions, thinly sliced
5. 5

   Add the cauliflower rice and stir-fry over high heat for 3-4 minutes, tossing constantly, until the cauliflower is hot, tender-crisp, and any excess moisture has evaporated. High heat is important here to keep the texture dry rather than steamed.

   400 g cauliflower, cut into florets
6. 6

   Return the scrambled eggs to the pan, add the sauce mixture, and toss well for 30-60 seconds until everything is evenly coated and hot. Taste and adjust with a tiny pinch more salt only if needed, since soy sauce already adds salinity.

   2 large eggs, beaten15 ml light soy sauce10 ml toasted sesame oil1 g ground white pepper1 g salt
7. 7

   Turn off the heat, fold in the green spring onion tops and sprinkle with sesame seeds. Serve immediately while hot.

   3 spring onions, thinly sliced5 g sesame seeds

Origin & History

Fried rice is a classic Chinese way to transform leftover rice into a fast, flavorful meal with aromatics, egg, and small amounts of protein. This cauliflower version is a modern low-carb adaptation inspired by the same wok-fried technique and seasoning profile.