Recipe Information

I opt for a wok when making fried rice for its ability to handle high heat, which reduces cooking time.

For cauliflower fried rice, I take the easy route and use pre-riced frozen cauliflower. While fresh is an option, I often prefer the convenience of frozen.

Start by heating some avocado or olive oil and scramble the egg. Then, add the garlic, ginger, and vegetables, stir-frying until tender. Add the pre-riced cauliflower and continue stir-frying, mixing with the vegetables. Finally, add soy sauce and rice vinegar to taste.

The original recipe includes crushed red pepper, sugar, nuts, and sesame oil. However, I omit the crushed red pepper and sometimes skip the sugar. Additionally, due to allergies, I exclude nuts and sesame. Instead, I enhance the flavor with a teaspoon of fish sauce and a tablespoon of teriyaki sauce.

Serve hot garnished with some fresh chopped green onion. This dish goes well with my Asian-Inspired Honey Glazed Grilled Pork Steak