Cauliflower Fried Rice

Cauliflower Fried Rice

courtesy of Marc Murphy

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Prep:  10m  |  Cook:  15m  |  Total:  25m

Servings: 4


  • 1 head cauliflower (about 24 oz.)
  • 2 large eggs
  • 1 Tbsp. sesame oil
  • 1 onion, medium size
  • 5 scallions
  • 1/2 cup peas (fresh or frozen)
  • 2 cloves garlic
  • 3 Tbsp. Soy Vay® Veri Veri Teriyaki®
  • 1/2 cup medium firm tofu
  • salt and pepper, to taste


  • 1.
    Dice the onion and the tofu.
  • 2.
    Thinly slice the scallions, separating the whites from the greens.
  • 3.
    Mince the garlic.
  • 4.
    Remove the core from the cauliflower and allow it to dry completely.
  • 5.
    Coarsely chop the cauliflower into florets.
  • 6.
    Place the cauliflower into a food processor and pulse for about 30 seconds until the cauliflower is small and has the texture of rice or couscous. Be careful not to over process or the cauliflower will get mushy. Set aside.
  • 7.
    Whisk the eggs in a small bowl and season with a pinch of salt.
  • 8.
    Heat up half the sesame oil in large sauté pan or wok over medium heat.


  • 1.
    Cook egg mixture until firm. Set aside.
  • 2.
    Using the remaining sesame oil, sauté the onions, scallion whites, peas and garlic until tender, about 4 minutes.
  • 3.
    Add the cauliflower "rice" to the pan along with Veri Veri Teriyaki sauce and tofu.
  • 4.
    Cook for 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
  • 5.
    Mix in the egg and gently fold in scallion greens.
  • 6.
    Salt and pepper to taste. Serve immediately.

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