Cauliflower Fried Rice

Featured in the Honolulu Star-Advertiser on February 19, 2020.

Cauliflower Fried Rice


Cauliflower Fried Rice

  • 3 slices thick-cut bacon
  • 3 stalks green onions, white parts minced and greens thinly sliced
  • 3 cloves garlic, minced
  • 1 (2-inch) piece ginger, peeled and minced
  • 1 cup broccoli florets, finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 1/2 medium yellow onion, finely chopped
  • 1 1/2 pounds cauliflower, riced (4 cups)
  • 3 tablespoons low-sodium shoyu
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 egg


  1. In a wok over medium heat, cook bacon until crisp and fat has rendered, 7 to 9 minutes.
  2. Transfer bacon to a cutting board and roughly chop; set aside.
  3. Add green onion white parts, garlic and ginger; cook on medium to medium-high heat until fragrant, 1 to 2 minutes.
  4. Add broccoli, carrot and onion, and cook until softened, 4 to 5 minutes.
  5. Stir in cauliflower and bacon.
  6. Cook for 1 minute, then add shoyu, vinegar, and honey.
  7. Toss to coat and cook until cauliflower is tender, 1 to 2 minutes.
  8. Push rice to one side of the wok and crack the egg onto the other.
  9. Using a wooden spoon, quickly scramble the egg with any accumulated juices until the egg is cooked, 1 minute.
  10. Toss to evenly combine, then remove from heat.
  11. Divide between bowls, top with green onions.

Serves 4.

Tip: To rice cauliflower, pulse cauliflower florets in a food processor or grate them manually with a box grater until they are broken down into tiny granules.

Approximate Nutrient Analysis per serving:
200 calories, 12 g fat, 4 g saturated fat, 65 mg cholesterol, 650 mg sodium, 14 g carbohydrate, 3 g fiber, 8 g sugar, 8 g protein


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