Crisp at the edges and tender through the middle, Cauliflower Fried Rice|Low Carb Recipe is a vegetarian, gluten-free Asian, Chinese main course, side dish made with head of cauliflower, toasted sesame oil, and garlic in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Main Course, Side Dish
  • Cuisine: Asian, Chinese

Ingredients

measuring cup used 1 cup = 250 ml

  • 1 medium-sized head of cauliflower (riced (about 3.5 cups))
  • 1 tablespoon toasted sesame oil (or coconut oil or olive oil)
  • 2 cloves garlic (minced)
  • 1/2 cup mixed vegetables (carrot, green beans and peas)
  • 1/2 cup crumbled paneer (cottage cheese) (or tofu)
  • 2 tablespoon soya sauce ((use tamari for gluten free if needed))
  • salt and pepper (to taste)
  • 2 tablespoon sliced spring (green) onions
  • 2 teaspoon sesame seeds (for garnish (optional))

Method

Prep Cauliflower

  1. Firstly separate cauliflower into florets and stalks. Wash thoroughly. Mince or grate florets with the help of a grater or food processor to resemble fine rice (Skip this step if using 'ready to cook' cauliflower rice).

Stir Fry:

  1. In a skillet or wok, heat 2 tablespoons of the sesame oil over medium-high heat.
  2. Add the minced garlic and saute for 30 secs or until aromatic.
  3. Then add onions, carrots, beans, peas and cook for about 3 to 4 minutes or until tender.
  4. Add cauliflower rice, crumbled paneer (cottage cheese), and stir fry for approximately 3 to 4 minutes until the cauliflower is slightly crispy on the outside and tender on the inside. Note paneer is optional I have added it for extra protein.
  5. Then add soy sauce, salt, and ground black pepper. Mix well and turn off the heat.

Final Garnishing:

  1. Sprinkle sliced spring onions and sesame seeds just before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.