The Best Cauliflower Fried Rice Recipe : Cooking Around the World

Last night my mom and I did a fun zoom cooking class with one of her friends, Ann, who taught us all how to make the PERFECT fried rice. This is the delicious Benihana fried rice recipe we know and love, but even better – this recipe is modified to be ultra healthy and easy to make! 

Stir fry and fried cauliflower rice has been a staple for me this quarantine because it’s an easy way to get rid of a ton of vegetables that might go bad soon. I call it my Sunday fried rice, because it’s the perfect recipe for when you don’t feel like going to the store and just want to make use of what’s in your fridge and pantry already.

I use cauliflower rice for this recipe to keep it super healthy, but feel free to use white or brown rice (cook it ahead of time) or quinoa. I like buying cauliflower rice already pre-riced and frozen so that I have it handy any time I get a fried rice craving. 

For the meat in this fried rice recipe, chicken is a go-to, but I also like using ground turkey (I season while I cook it with the same marinade as the chicken in the recipe below), pork or shrimp (make separately and add at the end). 

The Best Cauliflower Fried Rice
Yield: 3-4 servings

The Best Cauliflower Fried Rice

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This easy kitchen-sink cauliflower fried rice is packed with vegetables and a healthy take on the Chinese favorite. Guaranteed to become one of your family's go-to recipes.

Ingredients

  • 2-3 cups of cauliflower rice
  • 3 Tablespoon olive oil, avocado oil, or sesame oil. Really whatever you feel like using between the 3, sometimes I mix a couple oils.
  • 1 diced chicken breast (or shrimp, pork, beef, ground turkey) If chicken - marinate it with 1 tablespoon soy sauce, 1/4 tsp pepper, 1 tablespoon sesame oil, 1 clove chopped garlic, and a little fresh ginger if you have it.
  • 3 eggs
  • 1 cup chopped scallions
  • 3 cups sliced mushrooms (+ any other veggies you want to add! My fiance Keny loves peas and carrots so I always add those, and if we have spinach, broccoli, brussel sprouts etc in the house that's definitely going in there too!)
  • 1-2 tablespoon sesame seeds
  • 2 tablespoon soy sauce
  • 1 tsp salt
  • 1 tsp ground pepper
  • 2 tablespoon butter (optional, I usually leave out to keep this dish healthier)

Instructions

Sauté chicken in 1 tablespoon of olive oil in wok until cooked through and remove from pan

Add 1 tablespoon of olive oil to pan and add three eggs and scramble them, once cooked add mushrooms and scallions (and any other veggies) and sauté chopping mushrooms smaller with spatula as you cook. Season with 1/2 teaspoon pepper and 1/2 teaspoon salt. Add chicken back in and toss for a minute to re heat.

Add the rice to wok and season with 2 tablespoons soy sauce and 1/2 tsp pepper and 1/2 teaspoon salt.

Incorporate all the ingredients over medium high heat. As the rice browns a bit add 1 tablespoon of olive oil (optional) and cook more.

After browning for 10 min or so while stirring constantly so not to burn the rice add 2 tablespoons butter and continue to brown. Once browned sprinkle with sesame seeds, adjust soy sauce salt and pepper to taste and enjoy!

Notes

Of course, feel free to use regular white or brown rice in this recipe! I've also done it with quinoa which is also yummy!

I consider this my sunday night kitchen sink meal - I like throwing in all the veggies we have leftover in the fridge from the week - it's a great comfort food recipe packed with health!

I find fried cauliflower rice tastes even better the next day! So definitely save your leftovers.

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Let me know what you guys think! What have been your favorite recipes to make during quarantine?

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