Just try this Cauliflower Rice Stir Fry Recipe once and it will be a regular guaranteed.
We simply grate up a cauliflower and use it in place of rice, then cook it with a few extra tweaks. We leave out any sugar, use Wheat-Free Soy Sauce. Then add a little extra Peanut Oil to get that all important fat content up.
This recipe is so easy that Chef Gerri stepped aside and let me come up with it (and cook it). She says my chopping is getting better but I’ve a lot to learn yet 😉
Ingredients For Your Cauliflower Rice Stir Fry
- 1/2 cup of Spring Onions, approximately 5
- 1 ounce of Bell Pepper
- 2 Eggs
- 1/2 of a large Cauliflower
- 3 tablespoons of Peanut Oil
- 1 slice of Bacon, diced
- 1/3 cup of Frozen Peas
- 3 tablespoons of Wheat Free Soy Sauce
- 1 teaspoon of Sesame Oil
How To Make Cauliflower Rice Stir Fry
- Slice the spring onions and diced the bell peppers, set aside.
- Lightly whisk the egg in a bowl, set aside.
- Grate cauliflower with coarsest side of a grater and set aside.
- Heat Wok over high heat. Add half of the peanut oil and scramble the eggs. Remove and set aside.
- Add the diced bacon to the hot wok, cook until lightly browned. Stir the bacon constantly to prevent it from burning.
- Add grated cauliflower, constantly stirring and moving in the wok. Add the rest of the peanut oil.
- Add peas and spring onions continue to mix and turn in the wok.
- Add Sesame oil and Soy Sauce and stir through.
- Add the cooked eggs, mix quickly and serve.
Serve up your Cauliflower Rice Stir Fry alongside fish, chicken, and red meat dishes. Or eat it as a stand-alone meal.
We like to make cauliflower fried rice in large batches for dinner parties.
Cauliflower Rice Recipes Stir Fry - Fried in Wok [With Video too]
Rate it
Print Pin Share EmailUnit Conversion
Ingredients
- 1/2 cup spring onions
- 1 oz bell pepper
- 2 eggs
- 1/2 whole Cauliflower
- 3 tbsp peanut oil
- 1 slice bacon diced
- 1/3 cup Frozen Peas
- 3 tbsp wheat free soy sauce
- 1 tsp sesame oil
Instructions
- Slice the spring onions and diced the bell peppers, set aside.
- Lightly whisk the egg in a bowl, set aside.
- Grate cauliflower with coarsest side of a grater and set aside.
- Heat Wok over high heat. Add half of the peanut oil and scramble the eggs. Remove and set aside.
- Add the diced bacon to the hot wok, cook until lightly browned. Stir the bacon constantly to prevent it from burning.
- Add grated cauliflower, constantly stirring and moving in the wok. Add the rest of the peanut oil.
- Add peas and spring onions continue to mix and turn in the wok.
- Add sesame oil and wheat free soy sauce and stir through.
- Add the cooked eggs, mix quickly and serve.
Notes
Nutrition
We use a Wok with a concave bottom like this one Chef says that while flat bottom woks are convenient for sitting on electric hot plates they’re not as versatile in the distribution of heat for cooking things like stir frys etc, and the lip where the flat meets the curve makes it very difficult to work the food around in a constant motion with the “Wok Chuan” aka Wok Spatula.
Another handy piece of cooking equipment I use (as I don’t have gas connected to my kitchen) is a portable camp stove like this one (You can see me using it in our videos) They are surprisingly cheap and produce a lot of fast heat for cooking. I have 3 for the purposes of camping as I love the great outdoors, but they’re handy as a wok cooker beside the BBQ or for Boiling Pots and Kettles as well.
They operate on small butane canisters like these so there’s no carting around large gas bottles and the whole thing stove and all takes up no room at all.
To make a larger batch of this Cauliflower Rice Stir Fry Recipe adjust the serving size above.
