Pioneer Woman Cauliflower Fried Rice

Pioneer Woman cauliflower fried rice is a quick low-carb dinner made with riced cauliflower, ginger, spinach and a runny fried egg, ready in 20 minutes. It's an easy healthy weeknight dinner for busy evenings, meal prep lunches or a light side dish, and it's naturally vegetarian.

Pull the skillet off the heat as soon as the soy sauce is absorbed, because cauliflower rice turns tender in about 3 minutes. Cook it much longer and it goes soft and soggy instead of staying light and fluffy.

Pulsing the cauliflower in batches until it looks like snow gives you tiny, even grains that cook as fast as real rice. Cooking the garlic, ginger and chili paste in two oils first builds a deep, spicy flavor before anything else goes in.

Pioneer Woman Cauliflower Fried Rice

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Course: DinnerCuisine: American, AsianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

280

kcal

Fluffy riced cauliflower soaks up a garlicky soy and chili sauce while spinach and carrots wilt into the skillet. A sunny-side-up egg on top adds a creamy yolk that runs through every bite.

Ingredients

• 1 head cauliflower, stem removed
  

• 2 tbsp. vegetable oil
  

• 1 tbsp. toasted sesame oil
  

• 2 garlic cloves, minced
  

• 1 tbsp. minced fresh ginger
  

• 3 scallions, thinly sliced
  

• 1 tbsp. chili paste (sambal oelek), plus more to taste
  

• 1/2 c. shredded carrots
  

• 2 c. packed baby spinach
  

• 3 tbsp. reduced-sodium soy sauce
  

• 2 tbsp. salted butter
  

• 4 large eggs
  

• 2 tsp. sesame seeds, toasted
  

• Sriracha, for serving
  

Directions

• Rice the cauliflower: Working in 2 or 3 batches, pulse 1 head of cauliflower in a food processor until it resembles snow. Then move each batch to a bowl as you go.
• Build the flavor base: Heat 2 tablespoons vegetable oil and 1 tablespoon toasted sesame oil in a large skillet over medium heat. Add 2 minced garlic cloves, 1 tablespoon minced ginger and two-thirds of the 3 sliced scallions, then cook for 1 minute while stirring.
• Add the chili paste: Stir in 1 tablespoon chili paste and cook for another minute. That way the heat blooms in the oil before the vegetables go in.
• Stir-fry the vegetables: Turn the heat up to medium-high and stir in 1/2 cup shredded carrots, then add 2 cups baby spinach and the cauliflower rice. Stir-fry for 2 to 3 minutes until the cauliflower is tender.
• Add the soy sauce: Pour in 3 tablespoons reduced-sodium soy sauce and cook for about 1 minute until it is absorbed. Then stir well so every grain is coated, and take the skillet off the heat.
• Cook the eggs: Melt 2 tablespoons salted butter in a nonstick skillet over medium heat and crack in the 4 large eggs. For sunny-side-up eggs, cook on one side until the whites are almost set on top, or cook them the way you like.
• Assemble the bowls: Spoon a generous bed of the fried rice into each bowl and top with an egg. Finish with 2 teaspoons toasted sesame seeds, the reserved scallions and a drizzle of sriracha.

Tools for this recipe

• Cuisinart 14-cup food processor, Lodge 10.25-inch cast iron skillet, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen riced cauliflower?

Yes, but thaw it and squeeze out the extra water in a clean towel first. Wet cauliflower steams instead of frying, so it ends up mushy.

How long does cauliflower fried rice keep in the fridge?

It keeps in an airtight container for about 3 days, though it softens a little as it sits. Reheat it in a hot skillet instead of the microwave so it doesn't get watery.

Can I make this ahead for meal prep?

You can rice the cauliflower and slice the vegetables a day ahead, then stir-fry right before eating. Cook the eggs fresh too, since a runny yolk is half the fun.

Can I make it without a food processor?

A box grater works fine, using the large holes on the cauliflower florets. It takes a few more minutes and makes a bit of a mess, but the texture is just as good.

What is the most common mistake with cauliflower fried rice?

Overcooking it is the big one, because cauliflower goes from tender to mushy fast. Keep the heat at medium-high and stop as soon as the soy sauce is absorbed.