Cauliflower Chinese “Fried Rice”

Cauliflower Chinese “Fried Rice”

Cauliflower Chinese "Fried Rice" by  Kelley


1 head of cauliflower
1 cup frozen peas and carrots
1 cup bean sprouts
1 cup green onion, diced
2 Eggland’s Best eggs
1 Tbsp + 1 tsp olive oil
2 Tbsp soy sauce


Wash cauliflower and remove stem cutting the cauliflower into florettes. Place half of the cauliflower in a food processor. Chop coarsely and set aside. Repeat with other half of cauliflower. Lightly whisk 2 eggs with a few drops of soy sauce. In a large frying pan or wok, heat 1 tsp olive oil over medium high heat. Scramble eggs, remove to food processor and pulse once or twice to coarsely chop eggs. Set aside. Heat 1 tablespoon olive oil in frying pan or wok, stir-fry cauliflower, peas and carrots for 7-8 minutes. Add bean sprouts, green onion, eggs and 2 tablespoons soy sauce. Stir-fry one more minute until heated through. Serve with lightly seasoned steamed chicken or fish for a savory dinner.

One thought on “Cauliflower Chinese “Fried Rice”

  1. Soy sauce contains gluten. Unless you are recommending the readers use Tamari which is gluten free, you should move this out of the gluten-free section.

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