This takeout favorite gets a low-carb makeover.

Rachel Roszmann
July 27, 2020
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Fried rice is an easy side dish to master, but even if you've never made it, it won't be hard to throw together the low-carb version—cauliflower fried rice. It's packed with vegetables, comes together in just about 20 minutes and no special equipment is needed. One piece of advice: since fried rice moves quickly, it's best to have all your ingredients prepped and ready by your stovetop. This guide uses our recipe Cauliflower Chicken Fried "Rice", but you can make it with beef, pork or just vegetables. Here's how to make cauliflower fried rice.

What you'll need:

  • 1 head cauliflower (2 pounds)
  • 1 teaspoon peanut oil plus 2 tablespoons, divided
  • 2 large eggs, beaten
  • 3 scallions, thinly sliced, whites and greens separated
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced garlic
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
  • ½ cup diced red bell pepper
  • 1 cup snow peas, trimmed and halved
  • 3 tablespoons reduced-sodium tamari or soy sauce
  • 1 teaspoon sesame oil (optional)

1. Break down head of cauliflower to florets. Place the cauliflower florets in the food processor. If you don't have a food processor, you can grate the cauliflower using a box grater. (Alternatively, you can use 4 cups purchased fresh or frozen cauliflower rice and skip Steps 1 and 2.)

2. Pulse until the florets have broken down to a rice-like consistency. Set aside.

3. Heat 1 teaspoon of oil in a wok {https://www.bedbathandbeyond.com/store/product/ken-hom-nonstick-carbon-steel-classic-wok/5392813} or large skillet over medium heat. Add beaten eggs.

4. Cook the eggs for 30 seconds before flipping.

5. Continue to cook until the eggs are cooked through, 15 seconds more.

6. Transfer the eggs to a cutting board and cut them into 1/2-inch pieces.

7. Heat 1 tablespoon oil in the wok over high heat. Add scallion whites, garlic and ginger. Stir and cook until the scallions have softened, about 30 seconds.

8. Add chicken and the rest of the vegetables (leaving the scallion greens for garnish). Stir-fry quickly until the chicken is cooked all the way through, 2 to 4 minutes. Transfer to a bowl and set aside.

9. Heat another 1 tablespoon oil in the wok. Add the riced cauliflower and stir quickly until it's hot, but not mushy (you want to retain some texture so the cauliflower feels more like rice).