If you like traditional fried rice then you will absolutely love this recipe! It tastes just like good ole fried rice but with more veggies! Now that’s a win-win if you ask me 😉
2 chicken breasts (optional)
2 scrambled eggs
1 1/2 lbs (about 3 cups) cauliflower rice
3-4 celery stalks
1 whole onion
2-3 garlic cloves
1-2 nubs of ginger
1 package (1-2 cups) frozen veggies
4-5 tbsp avocado oil
3-4 tbsp sesame oil
3-4 tbsp soy sauce
1 tsp red pepper flakes
1 bunch green onion
2-3 tsp ground black pepper
First things first, you want to decide if you want this to be a vegan, vegetarian, or omnivore meal. It tastes great regardless!
The vegetarian version just skips the chicken and the vegan version skips both the chicken and the egg. In my opinion the egg is necessary for it to truly be a fried rice, but it still tastes good without it.
If you are going to make the traditional way with chicken and eggs then make sure to cook up the chicken and scramble the eggs first thing so that they are prepped for the rest of the recipe.
After decided on which version to make, you want to get all of your ingredients together.
I just happened to find organic riced cauliflower at Costco (super convenient!), but if you don’t have pre-riced cauliflower all you have to do it stick 2 large heads into the food processor and pulse until the little pieces resemble rice grains!
After you get all of your ingredients prepped you can start to chop!
Chop up the onion and celery first and let those saute on medium heat until the onion begins to turn translucent and the celery softens (about 5 min).
While your onion and celery are cooking down begin chopping up the garlic and ginger.
Ginger can be tricky to cut sometimes, but I find the best way to chop it up is to carefully cut off all of the rough outer skin by barely slicing the side of the ginger nub and then chop up the inside into little pieces.
The ginger is a CRUCIAL ingredient because it adds so much authentic flavor and spice to the dish! And if you don’t have fresh ginger on hand, ground ginger will work fine but you want to preferably use fresh ginger because it definitely imparts a stronger flavor.
Add in the minced ginger and garlic to the onion and celery and let cook for 1-2 minutes.
Next, add all of the cauliflower rice into the pan and drizzle in avocado and sesame oil.
Mix around the cauliflower rice with the cooked onions, celery, garlic, and ginger and continue to cook on medium-high for another 20 minutes, stirring occasionally until the cauliflower rice has browned up and has a soft texture similar to cooked rice.
Add in your soy sauce, remaining oils, and seasonings and stir until well combined. The cauliflower rice should get even slightly darker in color after adding in the soy sauce and seasonings.
At this point your cauliflower rice is pretty much done! You just want to lastly throw in your frozen veggies as well as the chopped chicken and scrambled eggs if you are choosing to make it that way.
Stir around the veggies until they are cooked through (about 2-3 minutes) and then voila! You have made the most delicious, nutritious dinner ever! Simple as that!