Cauliflower Fried Rice may not sound like your typical Southern comfort dish, but give it a chance and it just might surprise you. I grew up with warm bowls of fried rice alongside fried chicken or pork chops at weekend family dinners.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
This version uses cauliflower in place of rice but keeps that same down-home feel. It’s light, warm, and fills your kitchen with the kind of smell that makes everyone come running.
A Southern food classic
Southern food has always felt like a warm hug to me. Growing up, every family gathering meant someone was stirring something in a skillet. Fried rice made regular appearances especially when we needed something quick but filling.
My mom would toss in leftover veggies and eggs, and somehow it always turned out perfect. This cauliflower version takes me right back to those days, with a lighter twist but the same familiar comfort.
Ingredients
How to make Cauliflower Fried Rice
Start by cooking your carrots and peas in a bit of oil until they’re soft. Add the garlic and let it sizzle for a quick minute. Move the veggies to one side of the skillet, pour in the eggs, and scramble them.
Toss in the cauliflower and stir in the rest of the sesame oil. Pour soy sauce all over and mix everything together until hot. Add salt and pepper, sprinkle on green onions, and you’re good to go.
Serving suggestions
Serve this Cauliflower Fried Rice hot, straight from the skillet. I like to pair it with crispy fried chicken or grilled pork chops for a true Southern supper.
It also works great as a stand-alone meal, especially if you’re in the mood for something cozy but not too heavy. A side of sweet tea wouldn’t hurt either.
Storage tips
Let the fried rice cool down before putting it in an airtight container. You can keep it in the fridge for up to three days.
When you’re ready to eat, warm it up in a skillet or the microwave until heated through. Just give it a good stir to bring it back to life.
Southern farewell
Cauliflower Fried Rice has become one of those dishes I turn to when I want something quick, easy, and comforting. It reminds me of home, but with a little twist.
If you love simple Southern meals with heart, I hope you’ll give this one a try. It’s sure to find a place at your table.
Cauliflower Fried Rice
Equipment
- Knife
- Cutting board
- Large skillet or frying pan
- Spatula or spoon
- Bowl
- Stove or cooktop
Ingredients
- 1 medium head cauliflower riced (about 4 cups)
- 2 tablespoons sesame oil
- 1/2 cup diced carrots
- 1/2 cup peas
- 2 cloves garlic minced
- 2 large eggs beaten
- 3 tablespoons soy sauce or tamari
- 2 green onions sliced
- Salt and pepper to taste
Instructions
- Chop the cauliflower into small pieces and pulse in a food processor until it looks like rice. Set it aside.
- Heat one tablespoon of sesame oil in a large skillet over medium heat. Add the diced carrots and peas. Cook for about five minutes, stirring often, until they start to soften.
- Add the minced garlic to the skillet. Stir everything together and cook for another minute.
- Push the veggies to one side of the skillet. Pour the beaten eggs into the other side. Scramble the eggs until they are cooked through.
- Add the riced cauliflower to the skillet. Pour in the rest of the sesame oil. Stir everything together well so the eggs and veggies mix with the cauliflower.
- Pour the soy sauce over the mixture. Stir until everything is coated and hot. Season with salt and pepper to taste.
- Turn off the heat. Sprinkle sliced green onions on top. Serve hot and enjoy your Southern-style Cauliflower Fried Rice.
