FOX34 Corner Kitchen: cauliflower fried rice

FOX34 Corner Kitchen: cauliflower fried rice

Cauliflower Fried Rice


  • 1 bag Cauliflower crumbles
  • 3/4 cup chopped onion
  • 2 1/2 tablespoons oil, divided
  • 1-2 eggs, lightly beaten
  • 1/4 cup + 1 tbsp light, low-sodium soy sauce, divided
  • 1/2 cup chopped baby carrots
  • 1/2 cup frozen peas, thawed
  • 4 green onions, chopped
  • 2 cups bean sprouts, optional
  • Salt, to taste


1. Heat one tablespoon of oil in a wok or large skillet over medium-high heat. Add the chopped onion and stir fry until light brown, about 8 minutes. Remove from the wok and place in a bowl. Set aside.

2. In a small bowl, mix together the egg (1 or 2, depending on how eggy you like your fried rice) and a few drops of sesame oil and soy sauce. Add a 1/2 tablespoon of oil to the wok and then quickly scramble the egg mixture in it. Remove the egg and add to the bowl with the onion.

3. Add the last 1/2 tablespoon of oil to the wok and add in the cauliflower, peas, carrots, green onions, and bean sprouts. Stir fry for 3 minutes, then reduce the heat to medium-low, mix in the soy sauce, and cover for about 3 more minutes, or until cauliflower is cooked through. Add back in the egg and onion and cook together for one more minute. Season with salt to taste.

4. Garnish with additional chopped green onion.

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