Cauliflower Fried Rice - Super easy recipe (2024)

FAQs

Why is my cauliflower fried rice soggy? ›

Be sure to thaw frozen riced cauliflower before using, and wring out any excess moisture to keep your fried rice from getting soggy.

In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the scallions and cauliflower and sauté until heated through, about 3 to 5 minutes. Season with salt, pepper, and a squeeze of lime juice to help remove any bitterness from the raw cauliflower.

Cheaper: Making riced cauliflower from scratch will save you money in the grocery store. A head of cauliflower is cheaper than buying fresh or frozen riced cauliflower. Tastes Great: Because it's made fresh, it also tastes better. You can use it in any recipe that calls for rice.

For one, it doesn't absorb liquid like rice does, so riced cauliflower alongside stews and curries will be more watery.

It really is as simple as putting the cooked and cooled cauliflower on a clean flour sack towel , wrapping it up and squeezing all the water out. I like to use flour sack towels because they're large and really thin, which makes them easy to squeeze tight and get out as much water as possible.

If you cut all the way through the floret, you're cutting through the cell structure of the curd — and when you cook it, that part will get mushy. Easier still: Place the larger florets on a baking sheet, sprinkle with a little olive oil and roast them. Michael Marks is the marketing manager for FreshPoint.

Cauliflower has several properties that may help with weight loss. First, it is low in calories with only 27 calories per cup (107 g), so you can eat a lot of it without significantly increasing your calorie intake ( 1 ). It can also serve as a low calorie substitute for high calorie foods, such as rice and flour.

However, rice can be high in calories and carbohydrates, meaning it will fill you up without providing you with many additional nutrients. Substituting cauliflower rice for white rice is a great way to get more antioxidants while reducing calories and carbohydrates in order to save room for other nutrient dense foods.

Bitter tasting cauliflower can be caused by too much heat or sun. It can also taste bitter from a lack of moisture, uneven watering, waiting too long to harvest, or overcooking.

While using a food processor is one of the fastest and easiest ways to chop cauliflower into rice, there are a handful of other methods that can also be used. Chopping by hand, using a box grater, or substituting a food processor for a blender are all techniques that can also make cauliflower rice.

Is cauliflower rice actually healthy? ›

Cauliflower rice is a nutritious alternative to rice that's low in calories and carbs. It may even provide a number of benefits, such as boosting weight loss, fighting inflammation, and even protecting against certain illnesses. What's more, it's simple to make and can be eaten raw or cooked.

While they are both very nutritious vegetables, broccoli has a higher vitamin content, specifically in vitamin K and C, than cauliflower and is specifically known to be great for eye health. Broccoli florets also provide more minerals and fiber as well as contains vitamin A that isn't in cauliflower.

The reason for this is that cauliflower, as well as other cruciferous veggies, such as kale and broccoli, contains raffinose and other oligosaccharides. These are specific types of sugars that remain undigested until bacteria in the gut ferment them, producing gas, and, in turn, causing bloating and gas.

Overcooking It

"When it is riced it's really easy for it to turn mushy from overcooking and then it won't hold up as well in your dishes where you're trying to use it to substitute rice," says Maggie Michalczyk, MS, RD.

You can add butter, cream, sour cream, or cream cheese to the pureed cauliflower to achieve the desired consistency. Use Less Liquid: Start with a small amount of liquid and gradually add more if needed. Too much liquid can make the cauliflower mash runny, so be careful not to add too much at once.

Perfecting Your Fried Rice

Starting with the Right Rice: Ideally, use day-old rice, like in the 15-Minute Easy To Make Pork Fried Rice recipe. Cold, day-old rice from the fridge has reduced moisture content, which is crucial for preventing mushiness. High Heat is Key: Cook the rice over high heat, as in the P.F.

After draining the rice, pour a light stream of cool water over the sieve or colander. Gently unstick the grains of rice with your fingers. Bake the rice in the oven for 5 minutes to remove the excess water. If the rice is still watery or soggy, you can cook off the extra water in the oven.

Giving your rice a quick rinse before cooking allows it to shed some starch and leads to less clumpy cooked grains. All the good egg bits and other tasty seasonings will then mingle well with the rice, evenly distributing flavor throughout the dish.