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Cauliflower Fried Rice

Serves 1; but can be multiplied

Posted by The Lunchbox Tree


1 egg, lightly beaten

1 t. canola oil, divided

1 1/2 c. frozen cauliflower rice

4-5 medium sized cremini or other button mushrooms, sliced

1/2 c. sugar snap peas, strings from pods removed

1 small stalk celery, sliced

2/3 c. baby kale or spinach

2 scallions, sliced thin

2 T. kimchi (optional)


For sauce:

1 T. low sodium tamari or soy sauce

1/2 t. ginger, finely diced

1 t. sambal oolek

1/2 t. sriracha

1/4 t. toasted sesame oil


Combine the ingredients for the sauce together in a small bowl and stir well.


Heat a medium skillet over medium heat with 1/2 t. canola oil.  When pan is hot, scramble the egg to desired doneness.  Transfer the egg to a bowl and set aside.


Add remaining 1/2 t. oil to the skillet (if you're not using a non-stick skillet, you may need to give it a quick scrub).  Add mushrooms and saute until they've shrunk and started to turn golden brown.  Add sugar snap peas, celery, and cauliflower rice and saute for 3-5 minutes until cauliflower is thoroughly heated and most moisture has evaporated.  Turn the heat to medium-high and add the sauce.  Continue cooking until the sauce is almost fully evaporated.  Add in the baby kale and scallions, and turn off the heat.  Toss thoroughly and let the residual heat wilt the kale.  Stir in the scrambled egg and serve immediately, topped with the kimchi if desired.

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