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Cilantro Lime Cauliflower Fried Rice Recipe

Cilantro Lime Cauliflower Fried Rice

A fast, vegetable-packed cauliflower fried rice with fluffy scrambled eggs, peas, carrots, sesame oil, fresh cilantro, and a bright lime finish. This recipe makes 4 servings in about 25–30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head, about 6 cups riced Cauliflower, cut into florets and riced, or prepared cauliflower rice
  • 2 tablespoons Avocado oil or other neutral cooking oil, divided
  • 2 Large eggs, lightly beaten
  • 1/2 Medium yellow onion, finely diced
  • 2 Garlic cloves, minced
  • 1 cup Frozen peas and carrots, thawed
Seasoning
  • 2 tablespoons Low-sodium soy sauce or coconut aminos
  • 1 teaspoon Toasted sesame oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Finishing Ingredients
  • 1/4 cup Fresh cilantro, chopped, plus more for garnish
  • 1–2 tablespoons juice and 1/2 teaspoon zest Lime juice and finely grated lime zest
  • 1 Green onion, thinly sliced, optional

Method
 

Step-by-Step
  1. Rice the cauliflower in a food processor using short pulses until it resembles coarse rice. Do not over-process it into a puree, and pat packaged cauliflower rice dry if it appears wet.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble for 1–2 minutes, until just set, then transfer them to a plate.
  3. Add the remaining 1 tablespoon oil to the pan. Sauté the onion for about 2 minutes, add the garlic, and cook for 30 seconds.
  4. Add the thawed peas and carrots and stir-fry for 1–2 minutes. Keep the pan uncovered so excess moisture can evaporate.
  5. Add the cauliflower rice, kosher salt, and black pepper. Cook for 4–6 minutes, stirring frequently, until tender but not mushy and the excess moisture has evaporated.
  6. Return the scrambled eggs to the pan. Stir in the soy sauce or coconut aminos and toasted sesame oil until the ingredients are evenly seasoned.
  7. Remove the skillet from the heat and fold in the chopped cilantro, lime juice, and lime zest. Taste and adjust the salt, lime, or pepper, then garnish with extra cilantro and optional green onion.

Notes

Use a very hot, wide skillet or wok and avoid overcrowding. If the pan is small, cook the cauliflower rice in batches. Do not cover the pan, because trapped steam can make the cauliflower soft. Freshly riced cauliflower generally gives the best texture, although frozen cauliflower rice works when cooked until dry.