This is my favorite cauliflower rice recipe to date…each one keeps getting better and better. I guess when you do anything enough times you’ll find ways to improve, refine and advance the outcome.
What sets this Cauliflower Stir Fried Rice recipe apart from my previous ones? The main differentiator is that in this recipe I boil the cauliflower florets first, and then shred and sauté. This results in a softer rice and tones down the cauliflower taste, allowing the added stir fried tastes to shine through. Also I opted for fresh snap peas, rather than those frozen little green-balled-peas.
Here are my other Stir Fried Cauliflower Rice Recipes:
- Shiitake Stir Fried Rice: With strips of cooked egg and loads of veggies (including, of course, fresh shiitake mushrooms) this rice recipe is hearty and satisfying.
- Island Stir Fried Rice: The taste of Aloha! This rice has it all: fresh pineapple, ham, sausage, egg and green onions.
- Tuna Stir Fried Rice: How about some protein with your rice? This rice is perfect for fast tracking your fitness results.
- Chicken Stir Fried Rice: I love the fresh mango in this chicken and rice dish – it adds the perfect amount of sweet to offset all the savory veggies and protein.
- Real Healthy Fried Rice: This was my very first recipe for cauliflower stir fried rice – complete with the little green-balled-peas 🙂 Who knew that it was just the first step in my marathon of cauliflower rices…
**Note: you could easily add the boiling step to any of these other rice recipes, in order to get softer, more mild flavored cauliflower**
You didn’t think that was it, did you? I’ve got mooooore cauliflower rice recipes for you to love…only these ones aren’t stir fried. But they’re still awesome.
- Tomato & Kale Rice: Got fresh kale and garden-ripe tomatoes on hand? Then this is just the rice recipe for you!
- Classic Cauliflower Rice: The OG of cauliflower rice. Doesn’t get simpler than this one. Oh, and there’s a video here where I show you exactly how to grate that cauliflower.
- Mexican Cauliflower Rice: Olé! This rice is the perfect side to a Mexican themed meal.
- Orange Spiced Cauliflower Rice: Oranges and spice and everything nice…I like this rice recipe around the holidays.
- Pomegranate Cauliflower Rice: My pomegranate trees are loaded again! Gotta make this one again. Also a great one for holiday dinners.
- Wild Cauliflower Rice: I love this one! (Had forgotten about it…now realize that I HAVE to make it this week…) With shredded Brussels sprouts, dates, walnuts, onion and celery this rice reminds me of traditional holiday stuffing. Without the grains and guilt and all that. YUM!
- Sweet & Sour Cauliflower Rice: This one is tropical – with coconut milk and pineapple jazzing it up. I was probably yearning for vacation when I came up with this one. Come to think of it, a tropical vacation would hit the spot right about now.
- Squash & Kale Cauliflower Rice: Oh butternut squash, how I love thee. And kale, you’re OK too. Those two are quite the dynamic duo. (Here’s another awesome recipe they star in together, Butternut Squash with Kale and Sausage. Cuz when you add sausage to anything it gets 10x better.)
Ooook, I think that’s enough of our Cauliflower Rice From Around The World Tour. Now you simply need to pick one and get grating! Enjoy 🙂
- 2 heads cauliflower
- 2 Tablespoons olive oil, divided
- ½ red onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 carrots, peeled and chopped
- 1 cup snap peas, cut into 1-inch pieces
- 1 cup fresh shiitake mushrooms, stems removed and sliced
- 1 Tablespoon fresh garlic, minced
- 1 Tablespoon fresh ginger, minced
- 2 eggs, beaten
- 2 Tablespoons mirin
- 3 Tablespoons coconut aminos
- 1 Tablespoon sesame oil
- Sea salt
- Black pepper
- 2 Tablespoons fresh scallions, chopped for garnish
- Bring a large pot of water to boil. Remove the leaves and stem from the cauliflowers and cut into large florets. Place the florets in the boiling water. Drain after 5 minutes. Run the soft florets through a food processor using the grating attachment. Set aside.
- Dry the pot and place it over medium high heat. Add 1 Tablespoon of the olive oil. Add the onion, bell pepper and carrots. Cook, stirring often, for 6 minutes, until tender. Add the snap peas and mushrooms and continue to cook for another 4 minutes. Transfer the veggies to a bowl and wipe out the pot.
- Place the pot back over medium high heat. Add the remaining 1 Tablespoon of olive oil, garlic and ginger. Cook for 3 minutes, until fragrant. Add the grated cauliflower, stir and cook for 4 minutes. Create a well in the center of the cauliflower rice and pour in the beaten eggs. Mix until fully incorporated with the cauliflower rice.
- Add the mirin, coconut aminos and sesame oil to the pot, mixing well. Add back in the veggies and mix to combine. Season generously with salt and pepper and continue to cook for another 3 minutes. Serve with sliced scallions as garnish. Enjoy!