Cauliflower fried rice earns its place on a real dinner rotation, not just as a diet substitute — the key is treating it exactly like rice: dry it out first and don't crowd the pan.
Done right, it has the same fried, slightly caramelized edges as the real thing.
Pat the riced cauliflower dry before it hits the pan — skipping this is the single biggest reason cauliflower rice turns watery and mushy instead of properly fried.
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If using a whole head, pulse florets in a food processor until they resemble rice grains. Pat dry with paper towels to remove excess moisture.
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove and set aside.
Add remaining oil, garlic, peas and carrots to the skillet, cooking 2-3 minutes.
Add the riced cauliflower, soy sauce and sesame oil. Stir fry for 5-6 minutes until the cauliflower is tender but not mushy. Fold in the scrambled egg and green onions before serving.
Excess moisture is the culprit — pat the riced cauliflower dry with paper towels before cooking, and don't overcrowd the pan, which traps steam instead of letting it fry.
Yes, and it saves a step — just check if it's fresh or frozen; frozen riced cauliflower releases more water, so it may need an extra minute or two of cooking to dry out properly.
Diced cooked chicken, shrimp, or crumbled tofu all stir in well at the same stage as the vegetables.