Fantastic again! Enjoy! Tastes as good, or better than the restaurants! I made the for dinner last night. This was really good. The spice proportions were great! Thank you. Hi Mendy, I’d go with the avocado oil. I love this recipe and my hubby loves it as well, which speaks volumes. I’m not sure if I have submitted a review on this yet. Thank you AGAIN Jenn. So easy and delicious. I added the peanuts, which was a nice touch! Used broccoli. I made this with ONE bag of pregrated cauliflower from Trader Joe’s and it was the right amount. Added rotisserie chicken at the end and doubled the egg! I’m not a big peas fan and the green beans added a nice crunch. This was a delicious, filling, guilt-free meal! MODIFICATION: I threw in CELERY instead of PEAS (working with what I had on hand). I did freeze it…..and just had it for a quick lunch. Thanks for inquiring. This recipe is delicious warm and is also good leftover the next day cold or reheated. Also used tamari sauce rather than soy, gluten free option. The sesame oil is wonderful, i can taste it. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4 teaspoon salt. Add Sichuan peppercorn. 2. The cashews are a really nice touch. I too subbed lower carb veggies, red pepper and kale, and added sautéed shrimp to make a wonderful dinner. I love how healthy and easy this was (I used frozen cauliflower rice). Transfer to a plate and serve warm as a side dish. I am also not that crazy about the cauliflower hype, but having tried a lot of your recipes with success I’d thought I would give it a try. This one is delicious! Hi Marie, You can omit the salt and/or use low sodium soy sauce. Wow! Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. The roasted Brussels sprouts are best if reheated in an oven, so if you won’t have access to one, I’d stick to the fried rice. I made it in a wok and added some shrimps at the end of the cooking for a main course. It makes A LOT if using a whole head of cauliflower (which I did). Fabulous recipe! Did anyone else feel the need to add water? Just made it and love this dish! Thanks for another great recipe. YUMMMMMMMMMMEEEEEEEEEEE!!! We both like it super spicy so adjusted the crushed red pepper flakes to 2 teaspoons. I think it’s close. I make a double batch – in one pan I add the cauliflower, and the other I add cooked white rice in lieu of the cauliflower. PS; when you write your book, let us know. I served it with your Broiled salmon with Thai sweet chili sauce recipe! This is really good! I’ve tried soooooooooo many recipes for cauliflower fried rice, and Jenn you did it again!! Please report back if you try it! Or was it a case of me being distracted by my other pan and panicking unnecessarily? My husband who loves pork fried rice at the Chinese restaurants loves this. I paired this side dish with your beef and broccoli recipe and it was a dynamic duo! Taste is a mix of Chinese fried rice and Pad Thai. The texture of the cauliflower is so much better than fried rice but just as filling and even tastier. Happy camper can get more gardening done. I’ll definitely make again. Get new recipes each week + free 5 email series. I had no ginger but not sure it’s needed. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes. Trying to figure out why this has so many calories..1 cup of Cauliflower is supposed to have 25 calories… surely the small amount of oil you consume in a portion can’t be that much????? Healthy and delicious! . I pretty much followed it the first time except for adding cooked, diced chicken. He couldn’t believe how good it tasted. This dish is so delicious. I made this last night. The party starts a couple hours before we eat. 3. I cut in half the soy sauce (and used low sodium), red pepper flakes , sugar, rice vinegar and sesame oil. This is great. Make it! I think the cauliflower rice has 1717 gr sodium, very high:(. Now that I know how to make cauliflower rice, I will try it with shrooms and onions next! Thanks Jenn for these wonderful recipes. Had a few struggles while making this – didn’t help that my entree required constant stirring – doing two things at once is a challenge. Thanks! If I have fresh cilantro on hand, I just give it a little chop and sprinkle over the top. I substituted a pinch of monk fruit for the sugar as we are trying to eliminate sugar from our diets. this was one of the best things I ever made! Hi Jeanne, Not an amateur question at all! Savory ‘Chinese Restaurant-Style’ Cauliflower Fried Rice I made it exactly as written with fresh cauliflower and peanuts and served it with Vietnamese-Style Meatballs with Chili Sauce and steamed broccoli. you say two pounds ready to cook Tried that with already riced and way too much cauliflower If I am buying it already riced, how many ounces should I use Thanks, carol. Asking because mine turned out really dark with it. I have made at least a dozen of your recipes, they have all been delicious, but this one was especially tasty. Absolutely delish! Brassica oleracea is a plant species that includes many common foods as cultivars, including cabbage, broccoli, So good. Obviously it is not rice, so there is a difference. The following is a twist on the standby fried rice, created by local resident Myrna Ossin. Thank you. So good and will be making again! I made this exactly as directed. There is nothing I would change on this recipe. Stir the sauce well again and pour in wok. . I followed your recipe exactly except I used low sodium soy. I didn’t shred the cauliflower, i am too lazy. I did have a large head of cauliflower too but I added extra of all the spices and still thought it just tasted like soy sauce over cauliflower. Don’t listen to others that tell you to buy bags of rice cauliflower, stream them first, then saute with fried rice ingredients. Yum yum! Taste great Everybody likes it,it will be a recipe to make again Thank you for charging it with us. So wanna make tonight and have a question. that is not true for me. Ingredients. My only question is..how does this have 17g fat per serving? To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. When I told my husband I was making this for dinner he made a face. Thanks Jenn! Oh man.. as always I can count on a solidly yummy recipe from you Jenn. Please….keep them coming! I added in mushrooms and tofu. I do not own a food processor but rice my cauliflower using my blender. In other words, if I buy a bag of pregrated at Trader Joe’s, is that the equivalent of what you would get by doing it yourself? I’ve also added a few extra veggies – red or yellow pepper, corn, whatever might be in the fridge. Made this again for the 3rd or 4th time. Better than regular fried rice I’ve had at some restaurants before even! Stir to mix well, for about 30 seconds. I have never tried cauliflower this way. I thought the whole concept was ridiculous- no way cauliflower is ever going to substitute for rice – but last night I made your recipe and I am converted (but not in the same way as Uncle Ben). My family loved this recipe. Thank you! It’s my new go to dish!!!!! My husband didn’t know this wasn’t rice. I added some shrimps and left out the sesame oil and sugar, but it still tasted amazing! The BEST!! From what I read about cauliflower, it is a veritable super-food as far a nutrition is concerned. It was delicious. Many Chinese cooks use fish sauce and such or dried shrimp that give some of their dishes a distinctive flavor. After making it exactly as published I suggest the following: No ginger. Hi Jenn! Can you freeze this. It was super delicious, healthy & on my fav bookmarked list. I threw in broccoli, red peppers and some peas that I had on hand. Instead of using frozen veggies, I substituted raw baby carrots – this was a mistake as precooked would have been much better. 2) I used 3 eggs instead of 2 and added cooked shrimp at the end to up the protein. Otherwise, sounds great, and I plan to try it soon! I pan seared some shrimp for the top for added protein. Really good. It keeps for a very long time in the refrigerator and gives excellent flavor. I don’t have a processor, so our cauliflower is less like rice with its slightly larger, hand-chopped bits. Hi SK, You could use lime, cider vinegar, or white wine vinegar in place of the rice vinegar but there’s no good substitute for the sesame oil – it adds a lot of flavor. Hope that helps! This has become a favorite in my family. Can’t wait to try this recipe, as it is no doubt as wonderful as all your other recipes! This was yummy! Thanks! Used Costco’s riced cauliflower both times and worked great. Then … Love all of your recipes, they never disappoint! To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. It was my first time cooking cauliflower rice and it turned out very nice. Set the eggs aside, then sauté the scallions, ginger, and garlic in oil until softened. Add the grated cauliflower, soy sauce, red pepper flakes, sugar, and salt. Hi Nick, you’ll need One 2-lb head cauliflower (or 2 pounds ready to cook’ cauliflower). Only other change is I cooked longer than said as my cauliflower and veggies were frozen to make sure all good and hot. Maybe use regular soy sauce meaning Pearl River Light soy sauce or maybe kikkoman low sodium? Then on the side, I made cajun garlic shrimp in a turmeric infused oil. I added thinly sliced pea pods because I love them. Nothing but a sandwich is usually allowed in there. I will cut out the salt and reduce soy next time. I think I will add edamame next time. Have made it a few times now. I sautéed shrimp and added at the end as you suggested. Delish! Loved it! Stir and cook until the cauliflower is charred on the surface and almost cooked through, about 4 minutes. When you say “ready to use” cauliflower do you mean not frozen? This is great. Loved this recipe!! There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. What a happy circumstance. Hi Cheryl, I’m not sure of the amount in cups but there should be a weight on the bag. Which would you recommend? Even my dad, who runs the other way from this sort of thing (veggies playing the role of anything else) enjoyed it! Just made it and my hubby and daughters loved it!! We threw it away and got out a bag of regular fried rice. VERY easy to make. This field is for validation purposes and should be left unchanged. I made this last night and both my husband and I thought this was fantastic. I like to use fresh carrots that get briefly sauteed before being added, and I up the cashews when not adding shrimp. Great depth of flavor. Most of the veggies I like are not really “veggies”, but starchy like potatoes etc. I did also add cut-up cooked chicken as we had it as a main dish. If I’m short on time, I use Trader Joe’s Frozen Organic Cauliflower Rice. It is easy and so delicious! I loved this recipe. Now to this recipe. How much prepared or bagged cauliflower rice should I purchase for this recipe? Well… let me tell you, even when I substituted chopped broccoli and red peppers for the higher carbohydrate peas and carrots this was an amazing addition to our holiday table. This Chinese-style cauliflower fried rice is a healthy, low-carb dish that’s hearty enough to serve as a main course. Loving veggies as I do, I tried the Cauliflower Fried Rice.. delish and so healthy! Turn to lowest heat. I cannot stop saying delicious. olive oil or another oil (the nutrition info includes 2 tsp. Chinese Cauliflower ( Brassica oleracea var. Thank you for yet another amazingly delicious recipe! I’ve found there’s no comparison to the flavor of fresh to packaged. Still great the next day! I use monk fruit as a sugar substitute for baking and coffee/tea but haven’t used in savory dishes. You can change it up with a variety of veggies. Super delicious. It’s a winner! Next, place a frying pan over medium flame and pour half quantity of oil in it. I did use Albertsons cauliflower fried rice (raw) blend. I also have used Trader Joe’s frozen organic riced cauliflower when I am in a rush. Nope. Serves 2. It’s also very good with rotisserie chicken added o it. Delicious combo and will make both again. Doesn’t make a huge difference. made it with cauliflower and loved it but my husband nixed the cauliflower. This will be my go to recipe and would be great with chicken or pork. . I just have to say how incredibly delicious this is. Made tonight and my husband and I both loved it! My son had no idea it was cauliflower until I told him. This is good, but I think if I were to make it again I would have to add more seasoning to give it more punch, so to speak. Taste the cauliflower (be careful, it’s hot) and adjust the seasoning as needed, by adding a bit more salt, and mix well again. But I’d probably sauté the shrimp separately first with a little garlic and/or scallions, and then set them aside and add them at the very end. I used dried ginger, half coconut amino half soy sauce. Your email address will not be published. I did make a few tweaks – used shredded fresh carrots, slices snow peas, sliced bean sprouts, but pretty much followed instructions otherwise. Heat 1 tablespoon of oil in a wok over medium high heat until hot. I’ve had good luck with every recipe except the beef stew it was horrible. Made it tonight for dinner, it has great flavor. I make it on a Sunday afternoon and they enjoy it on work days. I believe the Trader Joe’s bag is 16 oz (1 lb) so you’d need two. I bet it’s even better with fresh cauliflower and the green onions. Damn. I’ve tried many different versions of cauliflower fried rice and this one was the best! My husband and I ate every last bit. This time due to what I have in the fridge I have added an additional 2 stalks of celery, 1 small red fresh pepper and semi-cooked carrots and but used frozen peas without carrots. It’s so versatile and always delicious. The second time I added some leftover chicken in there and it was amazing. I used frozen cauliflower both times for convenience and did not thaw it first and it turned out fine. Trim the outer leaves of the cauliflower and cut the stem flush with the bottom of the head. I'd love to know how it turned out! Thank you, I made this last night and it is the best recipe ever! I sometimes add marinated sauteed shrimp,, but it’s good by itself. When cooking the cauliflower, it looked really dry and just didn’t seem to be doing anything, so added about 1/2 cup of water. Other than that, I didn’t make any modifications. The vegetables can be adapted to whatever you have on hand. Yolanda. It was good also. Thanks it was good!! Excellent recipe! this recipe is perfect. This is another keeper recipe. Seriously. Husband loved it too (he’s actually the one who made it)! Have also added edamame. Followed recipe. I found frozen cauliflower rice at our grocery store. My husband has requested this dish at least once a week. I used chili sauce once I sat down to eat. Thanks Jenn! Easy to make and very delicious. I bought a large bag of frozen riced cauliflower at Costco to use as a substitute for pasta. And I agree with the other comments about adding the extra egg! If so is there any special suggestions on the process? Thank you so very much. Read more…, Plus free email series "5 of a Classically Trained Chef", 11 Light & Delicious Meals to Help You Reset After Thanksgiving. Transfer to a small plate and set aside. Bravo! If not, do you have suggestions for other veggies suited for the dish? All straight-forward, all excellent results! I will definitely be keeping this dish in my regular rotation! Add cauliflower. You might've tried boiling, mashing, and even turning cauliflower into 'rice'. Thanks for a great recipe! Two thumbs up 👍👍. Add the peas and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through, a few minutes. Honestly couldn’t tell it wasnt rice. Yum. Will eventually make with fresh cauliflower. Thanks Jenn!! Glad you (and your coworkers) liked it! Cook, stirring often, for about 3 minutes. This is just so good.. and so healthy.. (It’s actually good cold and at room temp too, so lots of flexibility!). This was delicious! I would suggest tasting as you go. This was excellent and much easier to make than I anticipated. A different twist: Once the rice portion is completed I quickly pan fry, in the same frying pan, 1 package (340g) of Yves Original Veggie Ground Round (approx 1 mins) then toss together. How many cups of grated cauliflower does a 2 lb head translate to? Unfortunately, I do think it would get a bit mushy if frozen – sorry! Love your cookbook too. It satisfies better than rice and if any leftovers survive, they are just as delicious the next day. 8. Oh my, too salty! Made this last night and it was a huge hit!!! As a type 2, insulin dependent, non-obese diabetic it’s sometimes hard to find really delicious sides for the holiday table. We loved it! This is REALLY good. I don’t know how but it really tastes like a normal fried rice. This was absolutely fantastic. I added rotisserie chicken and a cup of frozen peas. But it is the size and similar consistency of rice. If you use a low sodium variety, you may need to add a little salt to taste before serving. Fantastic! I didn’t add salt since my Tamari soy sauce was high in sodium, so I’m glad the instructions talk about reserving soy sauce and only add if needed. Any feedback appreciated! and now I’ll add some of my own ‘tweaks’ to make it more mine …. Proportions were good and the recipe was delicious! Will definitely make it often. Great quick side dish for during the week. The second time I left out the ginger and adding more garlic cloves and garlic powder (I love garlic). So good!!! This was delicious! Alternatively, grate on the large … My daughter LOVED IT, and so did my picky husband who isn’t on the diet! Diana. I see it says 4 servings, but how much is each serving? Perfect antidote from heavyThanksgiving foods. I’d start with 1/2 teaspoon and add more to taste. If I’m not in your area, though, I think we’ll also be offering bookplates, which are stickers that I can sign and mail out so they can be stuck inside the book. For a different take on cauliflower, try these oven-roasted cauliflower steaks seasoned with a simple lemon-garlic sauce. I LOVED this recipe! Cook, stirring often, for about 3 minutes. This will be a standard go-to dish for me!! Added some left over pork. It tastes great and makes great leftovers. Hi Judy, I’m concerned that the fried rice would get soggy if it sat warming in a crock pot for an extended period. Just like regular fried rice. It did not taste like fried rice at all. This is delicious! How much microplaned ginger and cups of cooked white rice would you recommend? Did not miss the rice one bit in fact this was better than rice! This was wonderful! Wipe the pan clean. What a great way to eat veggies! This woman is the best!! So glad you enjoyed it, Penelope! Feel free to cut back on the oil a bit if you want to give it a try. Don’t skip the fresh grated ginger and nuts. Well let me tell you, when I received this recipe today, I said the heck with it, now or never! It REALLY tastes like fried rice! A hit!! Thank you. The only change – we added chopped ham to the stir fry. I couldn’t have imagined how good this would taste! I made it as is cuz I trust you so much lol, and it was fabulous! 4. My husband couldn’t believe it wasn’t real rice. The flavours are amazing…could definitely eat it as a main dish and feel pretty satisfied. I think David IS correct. This would almost be the equivalent of having rice!!! This is also great as a leftover. This was excellent. I’ve made this recipes as written and also adapted it by adding whatever vegetables I have on hand. I often add shrimp and if I have veggies, I chop up red bell peppers zucchini and carrot instead of using frozen mixed veggies. My kids and husband had no idea it wasn’t rice and they loved it – even after they found out it was made with cauliflower! The second time I made I added bean sprouts and additional onion. I had too much cauliflower for the pan and had to switch pans and spoon off some of the cauliflower, so I did not have enough of the other stuff for the increased amount of cauliflower that I had. Was delicious. Taste and adjust seasoning if necessary. Not as fast to put together 🙁. Each serving is about 2 cups give or take. Very good taste. I made it pretty much as the recipe states except I added 1 whole egg and 2 egg whites. Glad you liked it, Lorie! Hi Elizabeth, I’d guesstimate that you’d need somewhere between 3.5 and 4 cups of rice and about 2 tsp. Glad you like it, Allison! I’m wondering if you think it would freeze well? I used shallots in place of the green onions (since that’s what I had on hand), and frozen cauliflower rice from Costco (I defrosted it in the hot pan with the sautéed shallots, ginger, garlic in avocado oil). I could eat this every day. This is definitely going to become a regular in my meal rotation Thank you for sharing this! I did add about a quarter cup of chicken broth. I am basically a meat-atarian, I will eat veggies, but not with a smile on my face. I have found that going the “healthy” cooking most of the time when they say you’ll never know. I made this cauliflower fried rice a month or so ago. I made this recipe once and made my hubby grate the fresh head of cauliflower. Thanks! I made the recipe as is the first time and it was delicious. I will most definitely make it again. Thank you. I had roasted chicken so I added this also. Serve hot and enjoy! My husband and I loved it, and we will enjoy it again and again. Hope that helps! Easy and absolutely delicious; the fresh ginger is perfect! I’ve made this twice since finding the recipe last week. I think that vinegar & sesame oil at the end made a huge difference!!! Many thanks! I ate 2 big bowls for lunch and am having the rest for dinner tonight. Hi Lauren, thanks so much for pointing that out! It’s not necessary to defrost the cauliflower in advance. Definitely will be adding this to our weeknight meals. Whisk into the sauce and … Best part was hubby didn’t ask me what different type of rice this was – ha! This was so tasty. Learn how your comment data is processed. I ended up using frozen peas and fresh cubed carrots that I steamed. I have tried several of the desserts from Jenn, all with great results but this dish was pretty bland. cost per recipe: $7.57 I gave them your web site and told them to find it yourselves. Will definitely do it again and again. Thanks! Hope you enjoy! Point being– I would encourage you to make it even if you don’t have exactly everything it calls for.