Cauliflower Fried Rice
Squeeze the riced cauliflower dry before it hits the wok or you get cauliflower stew, not fried rice..
All the takeaway comfort, none of the slump
Squeeze the riced cauliflower dry before it hits the wok or you get cauliflower stew, not fried rice.
Cook the egg and aromatics first, then the cauli last and fast, so it stays grainy.
We tested fresh and frozen riced cauliflower. Frozen is fine if you thaw and wring it out thoroughly.
Ingredients
Instructions
Beat the eggs; scramble in a hot wok, then set aside.
Stir-fry the carrot, garlic and white parts of the onion 2 minutes.
Add the cauliflower and peas; toss on high heat 4 minutes until just tender.
Return the egg, add soy and sesame oil, and toss through the green onion.
Testing notes & substitutions
Drier is better
Wring the cauli in a clean towel; the drier it is, the more it fries.
Add protein
Leftover chicken or shrimp thrown in with the carrot makes it a full meal.
Questions we get a lot
Why is mine watery?
You skipped the squeeze — moisture is the enemy of fried rice.
Can I use rice?
Swap in cold cooked rice and it becomes the classic version instantly.
Dana Reyes
Dana has cooked professionally for eleven years and has been testing recipes for Hearth & Thyme since 2019. She writes about weeknight cooking, slow breads, and the small techniques that quietly change a dish. Every recipe she publishes is cooked at least twice, in an ordinary home oven.
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