Sometimes, life is life, and you have to make food simple—and super healthy. It’s delicious.

It’s like you buy a bunch of ingredients to make creative, nutritious food for a week, but at the end of the week, you open the fridge, and all the good ingredients are still staring you in the face while your empty cereal box is telling you the harsh truth about real life.

Cauliflower Fried rice: Common problems

Does it work well to save the leftovers from this recipe?

This dish tastes the best of the day. When you eat broccoli as a leftover, its cauliflower flavor is too strong. It should still last 4-5 days in the fridge!

What kind of sauce did you put on the picture?

I whisk together soy sauce, honey, sesame oil, and oyster sauce for the top sauce, then sprinkle sesame seeds on top. I like that pretty vibe.

Can I use frozen cauliflower rice?

We recommend using fresh cauliflower in this case. Frozen cauliflower may give off too much moisture, but frozen cauliflower rice is definitely an option in a pinch.

Can I add protein?

I should think so! Using tofu instead of eggs would be a good, easy option. If you’re looking for something else (like chicken), we’ll cook/saute it in the pan first, then take it out and put it back in at the end.

Simple, healthy, and delicious

With that said, let’s fully incorporate simple, healthy, and delicious into my return to cooking habits.

That solves the problem well because that’s precisely what we did today.

This 15-minute cauliflower fried rice is packed with vegetables and protein (eggs or tofu, maybe?). Drizzled with some extra stuff (soy sauce, hoisin sauce, take your pick), it’s simple, healthy, and delicious.

Let’s talk about cauliflower rice

At this point, we’re all familiar with cauliflower rice. It’s annoying at first (why not just make RICE?). But after further investigation and plenty of cauliflower rice, I can confidently say it was worth it.

Sauté vegetables, add a little oil and sauce, and add an egg or tofu for protein.

Also, it’s quick and easy.

You can make this amazing rice substitute by just adding the lettuce flowers to the “rice” in the food processor and tossing them. There is no soaking, pressing, or strange and unusual kitchen maneuvers—just dropping a few slices of broccoli.

This recipe is so easy you don’t even have an excuse. Take all your ingredients out (maybe put a little in?) I promise it will take you up to 15 minutes. Dinner! I’m ready! Settings! Now, let’s go,

Instructions

Prepare the cauliflower: Chop the cauliflower using the most prominent side of a grater or stir some coarsely chopped pieces in a food processor. The final product should resemble small grains of rice.

To cook:

1. Heat 1 TBSP sesame oil in a large skillet over medium-low heat.
2. Add carrots and garlic and saute until fragrant, about 5 minutes.
3. Add the cauliflower, edamame, and remaining sesame oil to the pan. Stir fry quickly to soften the cauliflower (but not mushy).

Finishing touches:

1. Make a well in the center, turn down the heat, and add the eggs.
2. Stir constantly until the eggs are fully cooked.
3. Stir in soy sauce and scallions before serving.